Raspberry Cheesecake
- Yield 8 to 10 servings
Fresh and frozen raspberries top a creamy cake with crumbly crust.
All the summers I picked raspberries along the fencerows and creeks, I would take them home and freeze them. Then I came up with this recipe. At our family get-togethers, my grandchildren always want this dessert.
Ingredients
- Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 3 tablespoons sugar
- Filling:
- 8 ounces cream cheese, softened
- 3/4 cup sifted powdered sugar
- 1 teaspoon vanilla extract (optional)
- 1 1/2 cups whipped topping
- Sauce:
- 1 cup sugar
- 1 cup water
- 3 tablespoons cornstarch
- 3 tablespoons raspberry gelatin
- 2 cups fresh or frozen raspberries
Instructions
Crust:
- Preheat oven to 350F.
- Mix all ingredients together in a bowl and press in a 7-by-11-inch baking dish.
- Bake 8 to 10 minutes and cool.
Filling:
- Using an electric mixer, whip cream cheese in a bowl.
- Mix in powdered sugar and vanilla, if desired. Fold in whipped topping.
- Spread on top of cooled crust. Put in refrigerator.
Sauce:
- In a saucepan, cook sugar, water, and cornstarch until thick and clear.
- Remove from heat and add gelatin. Stir until dissolved.
- When cool, add fresh raspberries. (If raspberries are frozen, add to sauce before it cools.)
- Spread raspberry mixture on top of cream cheese layer and refrigerate until top layer is thick.
—Gladys Fledderjohann, St. Mary’s, OH
