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Instructions:
1. Prepare the crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is fully combined and resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon to smooth it evenly.
Refrigerate the crust for at least 30 minutes to allow it to firm up while you make the filling.
2. Make the cheesecake filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2-3 minutes).
Add the powdered sugar, vanilla extract, and lemon juice (if using), and continue to beat until smooth and well-combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined. This will make the filling light and fluffy.
Once the crust has set, pour the cheesecake filling into the pan over the crust, spreading it out evenly with a spatula.
Refrigerate the cheesecake for at least 4 hours, or ideally overnight, so it sets properly.
3. Make the raspberry topping:
In a small saucepan, combine the raspberries, sugar, and lemon juice (if using). Heat over medium heat, stirring occasionally, until the raspberries start to break down and release their juices (about 5 minutes).
If you prefer a thicker sauce, mix the cornstarch with a little bit of cold water to create a slurry, then stir it into the raspberry mixture. Let it cook for another 1-2 minutes until it thickens.
Once the raspberry mixture has thickened, remove it from the heat and let it cool to room temperature.
4. Assemble and serve:
Once the cheesecake has set and the raspberry topping is cool, pour the raspberry sauce over the top of the cheesecake. You can either cover the whole surface or create a swirl effect.
Optionally, garnish with whole raspberries around the edge for an extra touch of elegance.
5. Enjoy:
Slice the cheesecake and serve it chilled. The creamy, tangy filling paired with the fresh raspberry topping is sure to impress your Valentine!
Tips:
No-Bake Option: If you don’t have time for the cheesecake to chill overnight, let it set for at least 4-6 hours before serving.
For a Smooth Topping: If you prefer a smoother raspberry topping, blend the cooked raspberries and strain the seeds before pouring it over the cheesecake.
Crust Variations: If you’re feeling adventurous, swap out the graham crackers for crushed Oreos or vanilla wafers for a different flavor base.
This No-Bake Raspberry Cheesecake is an easy yet luxurious dessert that will make your Valentine’s Day extra special. It’s light, flavorful, and the perfect combination of creamy and fruity! Enjoy!
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