"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Raspberry Rainbow Cheesecake Recipe

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This recipe for Raspberry Rainbow Cheesecake, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Hart
Added: Sunday, September 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Raspberry layer:
2 pkgs (3 oz each) raspberry jello
c sugar
2 c boiling water
2 pkgs (10 oz each) frozen raspberries
2 Tbsp lemon juice


Crust:
2 c graham cracker crumbs
c melted butter
1/3 c powdered sugar


Cheese layer:
16 oz cream cheese, softened
2 c heavy cream
1 c powdered sugar
2 tsp vanilla
Dash of salt
Chopped nuts, optional

Directions:
Directions:
For raspberry layer, dissolve jello and sugar in boiling water. Stir in raspberries and lemon juice. Refrigerate until soft set, but still spread able. For crust, mix all ingredients. Set aside c of mixture. Firmly press remaining crumbs in a 9x13 pan. For cheese layer, thin cream cheese with a small amount of heavy cream and beat until fluffy. In another bowl, whip remaining cream. Beat in powdered sugar, vanilla and salt. Fold into cream cheese mixture. To assemble cake, spread half the raspberry mixture evenly over crust, spreading with a spatula. Now spread on half of cheese mixture. Then layer remaining raspberry and cheese mixtures. Sprinkle with reserved crumbs and nuts and refrigerate at least 8 hours, or overnight.

 

 

 

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