Raspberry Cheesecake

Crust:
1 1/2 c. graham cracker crumbs
3 Tbsp. sugar
1/3 c. butter, melted

Filling:
8 oz cream cheese, softened
1 tsp. vanilla, opt.
3/4 c. sifted confectioners’ sugar
1 1/2 c. whipped topping

Sauce:
1 c. sugar
1 c. water
3 Tbsp. cornstarch
3 Tbsp. raspberry gelatin
2 c. fresh or frozen raspberries

For crust mix crumbs, butter and sugar together and press into bottom of 11-inch by 7-inch baking dish. Bake in preheated 350° oven for eight-10 minutes and cool. For filling whip cream cheese in bowl using electric mixer. Mix in the sugar and vanilla, if using. Fold in whipped topping. Spread on top of cooled crust and place cheesecake in refrigerator. For the sauce combine sugar, water and cornstarch in medium-size saucepan and cook over low heat until thick and clear. Remove from heat, add the gelatin and stir until dissolved. Allow to cool, then add the fresh raspberries (if using frozen berries, add to sauce before it cools). Spread raspberry mixture on top of cream cheese layer, and refrigerate until raspberry layer is thick. Makes eight-10 servings. (Recipes from Hometown Cookbook)

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