Raspberry Supreme Cheesecake |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
|
When I take this fruity, flavorful cheesecake to work, the pan is licked clean in no time at all! I never had a recipe for it, so when co-workers asked for it, I had to write down the recipe as I made it the next time. Ingredients:
2 cups graham cracker crumbs |
1 cup chopped toasted almonds |
1/2 cup sugar |
2/3 cup butter, melted |
1 package (8 ounces) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
1/3 cup lemon juice |
1 teaspoon vanilla extract |
1 package (6 ounces) raspberry gelatin |
2 cups hot water |
2 packages (10 ounces each) frozen raspberries, partially thawed |
2 cups whipped cream |
1/4 cup toasted slivered almonds |
Directions:
1. Combine the first four ingredients. Press into a 13-in. x 9-in. dish; chill for 30 minutes.
2. Meanwhile, beat cream cheese, milk, lemon juice and vanilla until smooth. Pour over crust; chill. Dissolve gelatin in water. Add raspberries and stir until completely thawed; chill until very thick. Pour over filling. Chill until set.
3. Before serving, top with whipped cream and almonds. Store in refrigerator. Yield: 16-20 servings.
|
|