Ingredients
Scale
- 1 packages Sandies Shortbread Cookies
- 4 tbsp. butter, melted
- 3– 8 oz. Cream Cheese blocks, room temperature
- 3 eggs, room temperature
- ¼ c. fresh lemon juice
- 1 tbsp. lemon zest
- 2 tsp. vanilla extract
- 1 pint raspberries
- ¼ c. fresh lemon juice
- ¼ c. sugar
- 2 tsp. cornstarch
- 2 tsp. water
- ½ package yellow cake mix
- 2 oz. cream cheese, cold
- 4 tbsp. butter, cold
Instructions
- Preheat oven to 350 Degrees. In a food processor, pulse the shortbread cookies into fine crumbs. Turn to a bowl and add the melted butter. Stir. Press the crust mixture into the bottom of a greased 9X13 casserole pan. Place in the for 5 minutes. Set out and allow to cool.
- While cooling, in a small sauce pan, add the raspberries lemon juice, and sugar and turn on medium. Bring the raspberries to a simmer. In a small ramekin, mix he cornstarch and water and stir until dissolved. Pour into the raspberry mixture and stir to thicken, remove from heat and strain into a small heat-safe bowl to remove seeds. Use a rubber spatula and press more of the liquid out of the strainer. You can also leave the strainer over the bowl to allow more liquid to drip into the bowl for about 10-15 minutes.
- In a separate large bowl, mix the cream cheese until creamy. Add the eggs one at a time. Next, add the lemon juice, zest, and vanilla extract. Mix well. Pour on top of the crust. Take the raspberry mixture and place spoonful’s on top of the cheesecake mixture and use the end of the knife and swirls into the cheesecake mixture. Set aside.
- In a small bowl combine the cake mix, cream cheese, and butter and blend well with a pastry cutter or fork until course crumbs occur. Sprinkle on top of the cream cheese mixture and bake for 35-45 minutes. Allow to cool completely and refrigerate before serving.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Desserts