Lemon-Raspberry Cheesecake With Raspberry Whipped Cream - Recipes | Pampered Chef US Site

Name: Lemon-Raspberry Cheesecake With Raspberry Whipped Cream - Recipes | Pampered Chef US Site
Ingredients: 1 cup (250 mL) shortbread cookie crumbs (about 5 oz./150 g of cookies); 2 tbsp (30 mL) butter, melted; 1 tbsp (15 mL) granulated sugar; 2 pkg (8 oz./250 g each) cream cheese, softened; ½ cup (125 mL) granulated sugar; 2 eggs; Juice from 1 lemon, plus zest from 2 lemons; 1 tbsp (15 mL) cornstarch; ¼ cup (60 mL) seedless raspberry jam; 1 cup (250 mL) heavy whipping cream; 1 tbsp (15 mL) powdered sugar; 2 tbsp (30 mL) seedless raspberry jam; Optional toppings: Fresh raspberries, shortbread cookie crumbs

www.pamperedchef.com

This lemon-raspberry cheesecake is creamy, sweet and tart with a buttery shortbread cookie crust, homemade whipped cream. And it's made in a pressure cooker!

View Original

Share this recipe:

Ingredients

1 cup (250 mL) shortbread cookie crumbs (about 5 oz./150 g of cookies)
2 tbsp (30 mL) butter, melted
1 tbsp (15 mL) granulated sugar
2 pkg (8 oz./250 g each) cream cheese, softened
½ cup (125 mL) granulated sugar
2 eggs
Juice from 1 lemon, plus zest from 2 lemons
1 tbsp (15 mL) cornstarch
¼ cup (60 mL) seedless raspberry jam
1 cup (250 mL) heavy whipping cream
1 tbsp (15 mL) powdered sugar
2 tbsp (30 mL) seedless raspberry jam
Optional toppings: Fresh raspberries, shortbread cookie crumbs

More Like This