Raspberry Supreme Cheesecake Recipe

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Raspberry Supreme Cheesecake Recipe

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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.
Recommended: 22 Best Summer Pies
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. + chilling

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. 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.
Originally published as Raspberry Supreme Cheesecake in Grandma's Great Desserts Cookbook 1992, p26

  • 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
  1. Combine the first four ingredients. Press into the bottom of a 13-in. x 9-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.
Originally published as Raspberry Supreme Cheesecake in Grandma's Great Desserts Cookbook 1992, p26

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