Lemon Delight Cheesecake Pie With Raspberry Sauce Recipes

LEMON CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350F degrees.
• Wrap the outside of a 9 inch springform pan with aluminium foil, ensuring that the bottom and sides are covered tightly. Lightly grease the inside with non-stick cooking spray.
• To make the crust mix together the graham crumbs, sugar and melted butter. Then press into the bottom of the pan and place in the freezer.
• In a large bowl beat together the cream cheese and sugar until very soft.
• Then beat in the eggs one at a time. Then mix in the lemon zest, lemon juice and sour cream with the mixer on low.
• Remove the crust from the freezer and place inside a large roasting pan. Pour the cheesecake batter into the springform pan on top of the crust. Then pour about 1/2 inch of water into the roasting pan.
• Place the whole thing in the oven and bake for 50-60 minutes or until the top is no longer shiny and there's a little wobble in the center of the cheesecake.
• Cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.
• In a small saucepan combine all the ingredients. Heat over medium-low heat while stirring.
• Allow to gently boil while stirring for 5-10 minutes as it begins to thicken. (If using frozen berries this may take longer).
• Optionally decorate the cheesecake with whipped cream, lemon slices, and lemon zest and serve with raspberry sauce.

LEMON RASPBERRY CHEESECAKE PIE

Steps:

• Crust - Melt the butter and stir it into the chocolate and graham crumbs. Press into a 9" deep pie dish.
• Filling - Cream together the cream cheese and sweetened condensed milk. Add in the lemon juice and vanilla extract. Spoon into the crust and smooth the top. Chill for 2 hours or overnight.
• Topping - In a small saucepan, stir together the raspberries, icing sugar and butter. Heat just enough to melt everything then chill.
• Serve slices of cheesecake with dollops of raspberry sauce.

LUSCIOUS LEMON CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Mix crust ingredients together and press in spring form pan.
• Bake 350° for 20 minutes or till light brown.
• Mix all cheesecake ingredients together till smooth.
• After crust has cooled pour in cheesecake and bake in 450° degree oven for 5-7 minutes.
• turn oven down to 250° degrees and bake 30 minutes more.
• Cool completely and refrigerate.
• For sauce combine sugar and raspberries in sauce pan.
• Boil and if desired strain to remove the seeds.
• Chill and serve over cheesecake.