Lemon Fresh Cheesecake with Raspberry Sauce 
These cheesecake squares use cream cheese & mascarpone, plus lemon pudding mix & lemon liqueur, and a raspberry sauce on top.
Ingredients:
- Crust:
- 20 graham crackers, whole rectangles
- 1 tablespoon sugar
- 3 tablespoons butter (unsalted)
- 1 1/2 tablespoons limoncello lemon liqueur
- Filling:
- 1 package cook-before-eating lemon pudding mix, not instant
- 2/3 cup sugar
- 1 cup whole milk
- 8 ounce cream cheese
- 1 1/4 cup mascarpone cheese
- 1 tsp. grated lemon peel (plus more for garnish)
- 3 eggs
- 1/8 teaspoon salt
- Topping:
- 1 pint fresh raspberries
- 2 tablespoons limoncello lemon liqueur
- 1/4 cup sugar
Directions:
Preheat oven to 300 degrees. Break graham crackers into single squares; place into large capacity food processor. Pulse 6 times or until graham crackers process into fine crumbs. Next melt 3 tablespoons butter in microwave. In medium size mixing bowl add graham cracker crumbs, sugar, melted butter, and lemon liqueur; mix ingredients well by hand then transfer and press crust evenly into 9x9" (nonstick) baking pan. In a medium saucepan over medium-low heat, combine lemon pudding mix, sugar & whole milk; Cook and stir continuously until thickened; cook for one minute more. Mixture may look like its curdling; this is ok. Remove from heat and set aside. In a large mixing bowl, using an electric mixer on low speed, mix together cream cheese, mascarpone cheese, the 1 teaspoon of lemon peel, the eggs, and salt; mix one minute. Next add pudding mixture to cheese mixture, mix on low speed for an additional minute. Pour filling over crust and bake for 1 hour and 15 minutes. Meanwhile prepare sauce by combining raspberries, sugar, and lemon liqueur in food processor; puree until smooth. Strain mixture with a fine strainer into a small bowl. Cover bowl with plastic wrap and place sauce in refrigerator. Remove cheesecake from oven and cool completely. Drizzle chilled raspberry sauce evenly over cheesecake. Garnish with additional grated lemon peel sprinkled on top. Slice into 3x3" squares. Plate and serve.
Number of Servings: 9
Notes from the Cook: Please note: if you can not find lemon liqueur you may try substituting 1/4 teaspoon lemon extract.