Lemon with Raspberry Sauce Cheesecake
Makes 12 to 16 servings

Prep Time: 30 min.
Cooking Time: 1 hr. 10 min.
Refrigerator Time: 2 hrs.

Ingredients

• Crust
  • 1 - package Lemon Supreme Cake Mix
  • 1/2 - cup vegetable oil
  • 1/3 - cup finely chopped pecans
• Filling
  • 3 - packages (8 ounces) cream cheese
  • 3/4 - cup granulated sugar
  • 2 - Tablespoons lemon juice
  • 1 - teaspoon grated lemon peel
  • 3 - large eggs
• Raspberry Sauce
  • 1 - package (12 ounces) frozen dry pack red raspberries
  • 1/3 - cup granulated sugar
  • Fresh raspberries, lemon slices and mint leaves

Directions

1. Combine cake mix and oil in large bowl. Mix well.
2. Stir in pecans. Press mixture onto bottom of prepared pan.
3. Bake about 20 minutes or until light golden brown. Remove from oven.
4. Increase oven temperature to 450°F.
5. In large mixing bowl, place cream cheese.
6. Beat at low speed with electric mixture, adding 3/4 cup sugar gradually.
7. Add lemon juice and lemon peel.
8. Add eggs, mixing only until incorporated. Pour filling into crust.
9. Bake 5 to 7 minutes.
10. Reduce oven temperature to 250°F. and bake 30 minutes or until set.
11. Loosen cake from side of pan with knife or spatula. Cool completely in pan on cooling rack. Refrigerate 2 hours or until ready to serve. Remove side of pan.
12. Combine thawed raspberries and 1/3 cup sugar in small saucepan.
13. Bring to boil and simmer until berries are soft.
14. Strain through sieve into small bowl to remove seeds. Cool completely.
15. To serve, garnish cheesecake with fresh raspberries, lemon slices and mint leaves.
16. Cut into slices and serve with raspberry sauce.