Crust:
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
Cheesecake layer:
8 oz. cream cheese (softened)
3/4 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon fresh lime juice
Topping:
3 tablespoons water
3 tablespoons cornstarch
2 cups raspberries (fresh or frozen)
1 cup granulated sugar
- Pulse the graham crackers using a food processor until they are fine crumbs.
- Add butter to the graham cracker crumbs and mix well. Pour the mixture into a pie plate (about 9-inch in size and press down evenly. Make sure to cover the bottom and all sides.
- Refrigerate the crust for about 30 minutes or until firm.
Cheesecake layer:
- Beat the cream cheese for a few minutes until smooth. Add the lemon juice, vanilla extract, and powdered sugar. Beat until smooth.
- Beat the whipping cream in a separate bowl until stiff peaks form.
- Fold the whipped cream into the cream cheese and pour the mixture into the crust. Make sure that the top is smooth and even.
- Put in the fridge while making the topping.
Topping:
- Whisk water and cornstarch together in a medium saucepan and then add the sugar and raspberries. Bring to a boil over medium heat. Stir frequently.
- Once it starts boiling, cook for another 3 minutes or until thickened.
- Transfer to another bowl and refrigerate until chilled.
- Spread the raspberry topping over the cream cheese. Top with more raspberries if desired. Cover with plastic wrap and refrigerate for at least 4 hours. Overnight is even better.
- Top with more whipped cream before serving if desired.