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Raspberry Supreme Cheesecake Recipe

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.

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Raspberry Supreme Cheesecake Recipe

Prep: 25 min. + chilling

Yield: 16-20 Servings

25 25

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

Combine the first four ingredients. Press into a 13-in. x 9-in. dish; chill for 30 minutes.
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.
Before serving, top with whipped cream and almonds. Store in refrigerator. Yield: 16-20 servings.

Originally published as Raspberry Supreme Cheesecake in Grandma's Great Desserts Cookbook , p26