Lemon Raspberry Cheesecake

"A very quick and easy creamed cheesecake. Garnish it with lemon/lime slices and fresh raspberries for an elegant dessert. Cook time is really chill time"
 
Download
photo by CrystalA photo by CrystalA
photo by CrystalA
Ready In:
4hrs 10mins
Ingredients:
6
Serves:
10-12
Advertisement

ingredients

  • 1 small poundcake, sliced thin (prepkged or make you own and cool)
  • 8 ounces cream cheese, softened
  • 2 cups cold milk, divided
  • 2 (3 1/2 ounce) packages lemon pudding mix
  • 8 ounces whipped topping or 8 ounces whip your own sweetened cream, divided
  • 14 seedless raspberry jam
Advertisement

directions

  • Line the bottom of a springform pan with the sliced poundcake.
  • In a large bowl, beat 1/2 cup of milk with the cream cheese until smooth.
  • (This takes a few minutes, be patient) Add remaining milk and the pudding mix.
  • Beat until smooth.
  • Stir in 1 cup of whipped topping (or whipped cream) until smooth and well blended.
  • Spoon into springform pan.
  • Stir the raspberry jam into the remaining whipped topping until just blended.
  • Spread evenly over the top of the lemon layer.
  • Chill at least 4 hours.
  • You may use white chocolate flavored pudding instead of the lemon flavored, or ladyfingers in place of the pound cake.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This cake is so yummy! I used a graham cracker pie shell instead of pound cake and loved it.
     
  2. To us this didnt have a strong cheesecake flavor. It tasted more like a lemon pudding pie. Besides that tho, it was good. I enjoyed it!
     
Advertisement

Tweaks

  1. This cake is so yummy! I used a graham cracker pie shell instead of pound cake and loved it.
     

RECIPE SUBMITTED BY

This about me page has been edited.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes