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Raspberry Cheesecake Recipe

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This recipe for Raspberry Cheesecake, by , 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!

Tricia Simpson


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

Crust: Preheat oven to 350 degrees. Mix all
ingredients together in a bowl and press in a
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
cheese layer and refrigerate until top layer is

Number Of Servings:
Number Of Servings:




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