By daily 
Lemon Raspberry Cheesecake π π
Β
π ππ»π΄πΏπ²π±πΆπ²π»ππ π
For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
For the Filling:
900 grams cream cheese (about 32 ounces), softened
1 1/4 cups powdered sugar
Zest of 4 lemons
Juice of 2 lemons
1 1/2 cups whipped cream or whipped topping
1 cup raspberries, mashed
For Decorating:
Additional whipped topping or whipped cream
Lemon slices and raspberries
π Instructions π
Prepare the Crust:
In a bowl, combine the graham cracker crumbs and melted butter until the mixture is moistened and crumbly.
Press the mixture into the bottom of a 9-inch springform pan. Refrigerate to set while you prepare the filling.
Make the Filling:
In a large bowl, beat the cream cheese and powdered sugar together with a hand mixer (or stand mixer) on medium speed until smooth.
Add the lemon juice and lemon zest, mixing until well incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Gently fold in the whipped cream or whipped topping by hand until fluffy and creamy, with no streaks remaining.
Carefully fold in the mashed raspberries until evenly distributed.
Assemble:
Pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula.
Refrigerate to set for at least 6 hours or overnight. Alternatively, for quicker setting, chill in the fridge for 2-3 hours, then freeze for an additional 2-3 hours.
Serve:
Before serving, top with additional whipped cream or whipped topping, and garnish with lemon slices and fresh raspberries if desired.
Enjoy!
This refreshing cheesecake is perfect for any occasion and is sure to impress! πβ¨π