"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Raspberry Cheesecake Recipe

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This recipe for Raspberry Cheesecake, by , is from Cheryl & Mark Reid, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1c chocolate wafer crumbs
2tbsp butter or margarine, melted

1 pkg (250g) Light Philadelphia Cream Cheese (softened)
1can (12oz) frozen concentrated raspberry juice, thawed (or pink lemonade, lime, mixed berry - whatever you like)
2tbsp icing sugar
1 (1L) Cool Whip Frozen Whipped Topping, thawed

Directions:
Directions:
crumb crust: combine crumbs and butter and press onto bottom of a 9" springform pan. Place crust in freezer for 15 minutes.

Place cream cheese, raspberry concentrate and icing sugar in blender or food processor. Beat on high speed until smooth. Pour into large bowl and fold in whipped topping.)

Pour over crust. Freeze until firm (approx. 4 hours)
Remove from freezer 10 minutes before serving.

Number Of Servings:
Number Of Servings:
10 - 12 servings
Personal Notes:
Personal Notes:
I don't leave it out too long after serving, unless anyone wants a second piece right away, but I put it back into freezer as I found it would start thawing and the juice would run. Great summer dessert. Coolwhip makes it taste light not heavy or rich

 

 

 

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