Ingredients for Lemon Raspberry Cheesecake
- 1 (8-ounce) package pound cake
- 1 (8-ounce) package cream cheese, softened
- 1 cup (240ml) milk
- Lemon Pudding Mix
- 1 (8-ounce) container whipped topping, divided
- Seedless Raspberry Jam
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How to Make Lemon Raspberry Cheesecake
- Line the bottom of a 9-inch springform pan with slices of 1 (8-ounce) package pound cake.
- In a large bowl, beat 1/2 cup (120ml) of milk with 1 (8-ounce) package of cream cheese until completely smooth.
- Add the remaining 1/2 cup (120ml) of milk and 1 (3.4-ounce) package of lemon pudding mix.
- Beat with an electric mixer until the mixture is smooth and creamy.
- Gently fold in 1 (8-ounce) container of whipped topping until fully incorporated.
- Spoon the mixture into the prepared springform pan.
- In a separate bowl, gently stir 1/2 cup (115g) of raspberry jam into the remaining 8 ounces (225g) of whipped topping until just combined.
- Spread the raspberry mixture evenly over the lemon cheesecake layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish with fresh raspberries and lemon slices before serving. For variations, try using white chocolate pudding instead of lemon, or substitute ladyfingers for the pound cake.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
7g
Fat
64g
Carbs
13g
