- 8
Ingredients
- Crust:
- 1 1/2 C graham cracker crumbs
- 1/2 C granulated sugar
- 1/2 C melted butter
- Filling:
- 1 envelope (7 g) unflavoured gelatin
- 1/4 C cold water
- 1/4 C hot water
- Finely grated zest of 1 lemon
- 1/2 C freshly squeezed lemon juice
- 1 package (8 oz.) cream cheese, softened
- 1 C granulated sugar
- 2 C whipping cream
- Raspberry Sauce:
- 1 package (10 oz.) frozen raspberries, thawed
- 1/4 C granulated sugar
- 2 t freshly squeezed lemon juice
Preparation
Step 1
Crust: Preheat oven to 350 C. In a bowl, combine graham cracker crumbs, sugar, and butter. Pat into 9" springform pan. Bake for 10 minutes or until browned.
Filling: Sprinkle gelatin over cold water, then add hot water, stirring constantly. Stir in lemon juice and lemon zest. Let cool for a few minutes but do not let set. In a large bowl, beat cream cheese and sugar until very smooth. Add gelatin mixture, stirring well. In another bowl, whip cream until stiff peaks form. Gently fold whipped cream into cheese mixture. Pour filling into crust. Refrigerate for at least 4 hours or up to 1 day. Remove from pan and serve.
Raspberry sauce: In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook gently over low heat, stirring occasionally, until sugar is dissolved. Strain through a sieve and let cool.