INGREDIENTS
1
Lemon
1/2
Lemon, medium
1/2 cup
Raspberries
16 oz
Raspberries, fresh
4
Eggs, large
1
Glaze
4 tbsp
Granulated sugar
1 1/8 cups
Sugar
1
Topping
17
drops Lemon essential vegetable oil
1
Cheesecake
1
Crust
2
packages Graham crackers
4 oz
Bricks of cream cheese
2/3 cup
Butter
1 oz
Gelatin
1 cup
Water