Description
Originating from the classic cheesecake, which has roots in ancient Greece, our no-bake version offers a twist with its vibrant lemon and raspberry flavors. Did you know that cheesecake was served to athletes at the first Olympic games? While our recipe skips traditional baking, it maintains the creamy richness that makes cheesecake a worldwide favorite. Let this dish bring a touch of indulgence and history to your table!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons sugar
For the Lemon Cheesecake Filling:
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
For the Raspberry Layer:
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tablespoon water
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan. Chill in the refrigerator for 30 minutes.
- Make the lemon cheesecake filling: Beat cream cheese with sugar, lemon zest, lemon juice, and vanilla until smooth. Gently fold in whipped cream. Spread half over the crust.
- Prepare the raspberry layer: Cook raspberries, sugar, and water in a saucepan over medium heat until berries release their juices. Add cornstarch mixture and stir until thickened. Cool slightly and pour over the cheesecake layer. Pour remaining filling over the raspberry layer. Chill until set.
Notes
- Ensure all ingredients, especially the cream cheese, are at room temperature to avoid lumps in your cheesecake.
- Chill the cheesecake for at least 4 hours, or overnight, which allows the flavors to meld beautifully.
