Layered Raspberry Cheesecake |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 15 |
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This was my requested birthday dessert growing up. Even those who don't like cheesecake devour it. It's not your traditional cheesecake and isn't difficult to make. I have used sugar free and light cream cheese to cut back on calories and can't tell a difference. Ingredients:
2 cups graham cracker crumbs |
1/2 cup melted butter |
1/3 cup powdered sugar |
6 ounces raspberry jell-o gelatin |
2 1/2 cups boiling water |
1/2 cup sugar |
2 (10 ounce) packages frozen raspberries |
2 teaspoons lemon juice |
2 (8 ounce) packages cream cheese, softened |
2 cups heavy whipping cream, divided |
1 cup powdered sugar |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350. Combine crust ingredients. Press onto bottom of 9x13 pan. Bake for 5-7 minutes to set it up. Cool completely (very important) on wire rack.
2. Stir raspberry jello into boiling water; add sugar and stir until dissolved. Fold in raspberries and lemon juice. Chill mixture until soft set, about 1 to 1 1/2 hours. Keep an eye on it.
3. Once soft set, pour over completely cooled crust and spread evenly. Chill in fridge.
4. Meanwhile, beat together the cream cheese and 2 tablespoons of whipping cream. Gradually beat in the powdered sugar; set aside.
5. Beat remaining cold whipping cream until soft peaks form. Fold whipping cream and vanilla into cream cheese mixture.
6. Carefully layer cream cheese mixture on top of raspberry layer. Cover with foil and chill at least 4 hours or overnight. Store in refrigerator.
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