I LOVE raspberries, it is my most favorite berry...
Except for maybe black raspberries pulling a close second. Since my moving to the farm, we have really got a nice red raspberry patch growing that absolutely thrills me.
The red raspberries have been producing for a while now, but mainly just enough to snack on. Last weekend when we finished one of our big projects, we walked over to the patch and hung out there for about half an hour relaxing and munching on some berries. A couple days later... boom... Berries are in abundance and needing to be picked! I was ready to bake something amazing with them. I scoured through some of my cookbooks, then moved onto pinterest, and ended up doing some good old fashioned google searching and finally found what I was looking for!
You see, Truckin' Man LOVES cheese cake. Loves and adores it, his all time favorite dessert. He is always asking for me to make it for him. And, I did make it for his birthday, but really... we are two people who love to eat, so we do not need to have a dessert in the house like cheesecake to often. So, this recipe I thought was perfect! Cream Cheese, but not four packages of it. And, it was a huge success. It has enough cream cheese for the flavor to come through, but it is light! I don't feel nearly so guilty after indulging in a slice of this dessert! And, Truckin' Man was lovin' every bite of it, so I think we have finally found a cream cheese dessert to keep both of us happy!
2 cups graham crackers, crushed
2 Tbsp sugar
1/4 cup butter, melted
12 ounces cream cheese, softened
1 tsp vanilla
1/2 cup sugar
2 tsp lemon juice
1 cup heavy whipping cream
1 cup raspberries
Additional raspberries for garnish, optional
Preheat oven to 375 degrees. Spray bottom of springform pan with cooking spray, then line with parchment paper. Set aside. Mix graham cracker crumbs, sugar, and melted butter. Stir until completely combined. Press into bottom of springform pan. Bake for 8-10 minutes, until lightly browned around edges.
In large mixing bowl, beat softened cream cheese until light and fluffy. Add vanilla, sugar, and lemon juice, mixing well. Set aside.
In another bowl, beat whipping cream until soft peaks form. Gently fold whipped cream into cream cheese mixture. In small bowl, add raspberries and mash. Gently fold berries into the cream cheese mixture. Gently pour filling into parchment pan, smoothing top when done. Refrigerate minimum of 4 hours.
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