Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 311
  • Fat:
  • 18 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 40 mg
  • Sodium:
  • 199 mg
  • Carbohydrate:
  • 34 g
  • Fiber:
  • 2 g
  • Protein:
  • 6 g

Raspberry Supreme Cheesecake

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.

SERVINGS

16-20

CATEGORY

Dessert

METHOD

Baked

PREP

25 min.

TOTAL

25 min.

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 the bottom of a 13-in. x 9-in. x 2-in. baking pan; 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.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008