Lemon Raspberry Delight
A delightful dessert combining the tartness of lemons and the sweet juiciness of fresh raspberries, perfect for gatherings or as a refreshing end to a meal.
Ingredients
Filling
- 8 oz cream cheese Let soften at room temperature
- 1/2 cup sugar Adjust based on sweetness preference
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup fresh raspberries Can use frozen raspberries (thawed and drained)
- 1/4 cup lemon juice Use freshly squeezed for better flavor
- 1 teaspoon vanilla extract
Crust
- 1 piece graham cracker crust Use gluten-free version if needed
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add sour cream, heavy cream, lemon juice, and vanilla extract. Mix well.
- Gently fold in the raspberries.
- Pour the mixture into the graham cracker crust.
Baking
- Bake for 45-50 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
Consider garnishing with additional fresh raspberries or lemon zest. Drizzle raspberry sauce or whipped cream on top before serving. Store leftovers in the refrigerator for 3-5 days.