Chilled Lemon Raspberry Dream Cheesecake
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream, cold
1 1/2 cups fresh raspberries
Extra raspberries and lemon slices for garnish
Directions:
In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed
Press the mixture into the bottom of a 9-inch springform pan, packing it tightly
Refrigerate the crust for at least 15 minutes to firm up
In a large bowl, beat cream cheese until smooth and creamy
Add powdered sugar, lemon zest, lemon juice, and vanilla extract, and beat until well combined
In a separate chilled bowl, whip heavy cream until stiff peaks form
Gently fold the whipped cream into the cream cheese mixture
Carefully fold in the fresh raspberries, keeping them as whole as possible
Spread the filling evenly over the chilled crust
Cover and refrigerate for at least 6 hours, preferably overnight, until fully set
Before serving, garnish with additional raspberries and lemon slices
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 6 hours 20 minutes
Kcal: 380 kcal | Servings: 10 servings