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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry Cheesecake Recipe

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This recipe for Raspberry Cheesecake is from The Simpson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
Crust: Preheat oven to 350 degrees. 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.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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