Raspberry Lemon Whipped Cheesecake - cooking recipe

Ingredients

1 neufchatel cheese or (8 ounce) package cream cheese
2/3 cup confectioners' sugar
2 tablespoons lemon juice
2 teaspoons lemon peel, grated
1 teaspoon vanilla
1 cup heavy whipping cream, whipped
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2 1/2 cups raspberries, separated

Preparation

To make the filling:
In large bowl, beat cream cheese, confectioner's sugar, lemon juice and peel and vanilla until light and fluffy.
Fold whipped cream into the cream cheese mixture.
Spread into graham cracker crust.
To make the topping:
In a saucepan, combine sugar and cornstarch.
Stir in water and 1 1/2 cups of raspberries.
Bring to a boil, stir 2 minutes or until thickened.
Refrigerate until thickened.
Spread topping over the filled pie.
Garnish with remaining berries.