Lemon Cheesecake with Raspberry Sauce

Serves 16

1 c. graham cracker crumbs
1/3 c. butter, melted
Mix and press into a greased (only on the sides) 8×8 in. square baking pan. Chill in refrigerator while preparing filling

2 eggs
1 (10 oz.) sweetened condensed milk
1 (8 oz.) cream cheese
1 (8 oz) ½ less fat cream cheese
3 T. lemon juice
1 tsp. vanilla
Beat cream cheeses until fluffy and no lumps. Add sweetened condensed milk, lemon juice, and vanilla. Beat until combined. Softly beat in eggs. Pour over crust and bake at 350 degrees for 40 mins. or until toothpick inserted in center comes out lean. While baking, prepare Raspberry Sauce.


1 (12 oz.) bag Wyman’s of Maine frozen raspberries
½ c. water
3-4 T. cornstarch
½ c. sugar
Thaw raspberries and combine with remaining ingredients in 2-qt saucepan. Cook over medium-high heat until thickened and bubbly, about 7-10 mins. Remove from heat. Chill in refrigerator until cool. Cool cheesecake on wire rack and then in refrigerator for about 3 hrs. Serve cheesecake cold. Top with raspberry sauce, a dollop of Cool Whip, grated chocolate and if desired, a fresh raspberry and mint leaf. Enjoy!

Shelby Wilkins
Capon Bridge, WV