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Lemon Raspberry Cheesecake

 Lemon Raspberry Cheesecake
Toasted sesame seeds add crunch to the graham cracker crust of this luscious dessert. "Years ago, I led a homemaking course on dairy foods, and this pie was adapted from one of the recipes I used in that class. Everyone always wants seconds." —Audrey Armour, Thamesford, Ontario
8 ServingsPrep: 30 min. + chilling


  • 3/4 cup graham cracker crumbs
  • 1/4 cup sesame seeds, toasted
  • 1/4 cup toasted wheat germ
  • 1/4 cup butter, melted
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice


  • In a small bowl, combine the cracker crumbs, sesame seeds, wheat germ
  • and butter. Press onto the bottom and up the sides of an ungreased
  • 10-in. deep-dish pie plate.
  • Bake at 375° for 10 minutes or until edges are lightly browned.
  • Cool on a wire rack.
  • In a small saucepan, sprinkle gelatin over cold water; let stand for

2 of 2

Lemon Raspberry Cheesecake (continued)

Directions (continued)

  • 1 minute. Cook and stir over low heat until gelatin is completely
  • dissolved. Cool slightly.
  • In a small bowl, beat cream until stiff peaks form; set aside. In
  • another small bowl, beat the cream cheese, confectioners' sugar and
  • vanilla until smooth. Beat in gelatin mixture. Immediately fold in
  • whipped cream. Pour into crust. Refrigerate.
  • Meanwhile, drain raspberries, reserving juice in a 1-cup measuring
  • cup. Add enough water to measure 1 cup. Set raspberries aside.
  • In a small saucepan, combine cornstarch and raspberry juice mixture
  • until smooth. Bring to a boil over medium heat. Cook and stir for 2
  • minutes or until thickened. Remove from the heat; gently stir in
  • lemon juice. Cool for 10 minutes, stirring occasionally. Gently stir
  • in raspberries. Spoon over pie. Refrigerate until set. Yield: 8
  • servings.
Nutritional Facts: 1 piece equals 412 calories, 24 g fat (14 g saturated fat), 67 mg cholesterol, 204 mg sodium, 45 g carbohydrate, 4 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.