Ingredients:
Raspberry Filling:
2 1/2 tsp cornstarch
1 tsp fresh lemon juice
1 tbsp warm water
2 1/2 cups raspberries
2 1/2 tsp sugar
Crust:
2 1/4 cups graham cracker crumbs
10 tbsp melted salted butter
3 tbsp sugar
Lemon Cheesecake Filling:
24 oz cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
3/4 cup sour cream
6 tbsp lemon juice
2 tbsp lemon zest
3 large eggs + 2 egg yolks, room temperature
Instructions:
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