Easy Raspberry Lemon Cheesecake

Not diet friendly eat in moderation

Ingredients for Lemon cheesecake filling:
1/2 cup whipping cream
2 Tbsps. sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 tsp. vanilla extract
1 cup fresh raspberries for topping

Directions:
In a medium bowl, whip the cream and add the softened cream cheese.
Mix together well until starting to form peaks. Than add the rest of filling ingredients and blend them all together.

Raspberry Glaze:
1/2 cup Raspberry jam
2 Tbsp. Lemon juice
2 Tbsp. Powdered sugar

Combine all glaze ingredients in a Bullet or blender and just a
couple of pulses till blended.

Pour cheesecake into individual serving cups, or into a ready made graham cracker pie crust and refrigerate for at least one or two hours.
When ready to serve, spoon some raspberry glaze on each serving,
or spoon over the cheesecake pie.
Sprinkle with fresh raspberries.
Enjoy!!
Makes 8 to 10 single servings, or one 9 inch pie.

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