Raspberry Cheesecake Pie, Lemon Cake, Strawberry Sorbet

Recipes for a Variety of Desserts – Raspberry Cheesecake Pie, Lemon Cake, Strawberry Sorbet

Ah, the sweet ending to a meal! To me, the best part of any meal is dessert. And I enjoy a wide variety of them! If it is sweet, I like it. So this article pulls together a variety of “sweets” recipes for your dessert pleasure. Baked Raspberry Swirl Cheesecake Pie – yum, like two desserts in one! It is made with sweetened condensed milk and you know anything made with that is good! Don’t like pie or cheesecake? Then what about a luscious Lemon Supreme Cake? This cake was a favorite of one of my school friend’s mother many moons ago but is just as tasty today as 50 years ago. Or perhaps your taste goes more for the frozen treats. Then give this Strawberry Sorbet a try. Whatever you choose, it is sure to bring a sweet ending to your meal!

Baked Raspberry Swirl Cheesecake Pie


  • 1 chocolate crumb pie crust
  • 1 pkg (8-oz) softened cream cheese
  • 1 can (14-oz) sweetened condensed milk
  • 1 egg
  • 3 tbsp + 1 tsp lemon juice, divided
  • 1/2 cup seedless raspberry preserves


In a medium mixer bowl, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Add the egg and the 3 tablespoons lemon juice. Mix well. Pour half the batter into the prepared crust. Combine the remaining lemon juice with the preserves in a small bowl. Spoon half the preserves over the batter. Pour the remaining batter over the preserve mixture. Using a knife, swirl the remaining preserves into a decorative pattern. Bake at 300 degrees for 55 minutes. Cool before cutting.

Note: Leftovers need to be refrigerated.

Jean’s Lemon Supreme Cake


  • 1 pkg (4-serving size) lemon-flavored gelatin
  • 1 pkg (2-layer size) Lemon Supreme Cake Mix
  • 3/4 cup canola oil
  • 1 cup hot water
  • 4 eggs


Preheat oven to 350 degrees.

Dissolve the lemon gelatin in the hot water; allow to cool. In a large mixer bowl, combine the gelatin, cake mix, canola oil, and eggs; combine on low speed for a few seconds to blend. Increase speed and beat for 4 minutes. Pour into a 10 x 14-inch baking pan that has been sprayed lightly with nonstick cooking spray. Bake for 35 minutes at 350 degrees. Remove cake from oven and prick top with a fork. Pour the prepared glaze over the top of cake.

Lemon Glaze:


  • 1 cup sifted powdered sugar
  • Juice of half a lemon
  • Water to make a glaze or drizzle consistency


In a small bowl combine the powdered sugar, lemon juice and enough water to make the glaze of preferred consistency.

Strawberry Sorbet


  • 1 pkg (4-serving size) strawberry gelatin
  • 3/4 cup boiling water
  • 1 1/2 cups mashed or pureed fresh strawberries
  • 3/4 cup light corn syrup
  • 2 egg whites, unbeaten


Dissolve gelatin in boiling water; stir in the strawberries, corn syrup, and egg whites. Pour the mixture into a 13 x 9-inch freezer-proof pan. Freeze about 2 hours until partially frozen. Remove mixture from freezer and spoon into a food processor or blender (doing half the mixture at a time). Process until smooth but not melted. This should take about 30 seconds. Pour into a 1 1/2-quart container. Cover and freeze until firm, at least 6 hours.


The Author:

For more tasty dessert recipes visit my blog at http://ladybugssweettreats.blogspot.com

Leave a Reply

Your email address will not be published. Required fields are marked *