Raspberry Cheesecake
Incredible dessert to make for your churches auction.
INGREDIENTS:
1 cup graham cracker crumbs
3 tbs sugar
1/4 cup butter, melted
1 bag frozen raspberries, thawed
1 packet unflavored gelatin
1/4 cup cold water
8 oz cream cheese, softened
1/2 cup sugar
1 tbs orange-flavored liqueur (or orange juice)
8 oz whipped topping
1/2 cup fresh raspberries for garnish
DIRECTIONS:
1. In a small bowl, combine crumbs, 3 tbs sugar and melted butter. Press onto the bottom of 9-inch springform pan.
2. Bake in a 350° oven for 10 minutes. Cool. Drain red raspberries, reserving juice. Set raspberries aside.
3. In a small saucepan, combine reserved juice, 1/4 cup cold water and gelatine. Let stand for 5 minutes.
4. Cook and stir over low heat until gelatin dissolves; remove from heat and cool 10 minutes.
5. In a large mixer bowl, beat cream cheese and 1/2 cup sugar until blended.
6. Add reserved red raspberries, liqueur and raspberry-gelatin mixture. Beat on low speed until well blended.
7. Chill until partially set. By hand, fold whipped topping into raspberry mixture.
8. Pour into springform pan. Chill for 6 to 24 hours. Carefully remove sides of pan.
9. Top with fresh red raspberries or red raspberry sauce.
Prep: 35 minutes
Cook: 10 minutes
Serves: 12