Prep 20 mins
Cook 10 mins
Our youth group served this in 1994 at their Comedy Dessert Theater. We topped this one with a raspberry sauce. If I can find that recipe I'll post it. I don't remember where I found this recipe but this was one of two types of cheesecake we served that day.
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 1⁄4 cup butter, melted
- 1 (10 ounce) package frozen raspberries, thawed (red)
- 1 (1/4 ounce) packet unflavored gelatin
- 1⁄4 cup cold water
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup sugar
- 1 tablespoon orange-flavored liqueur (or orange juice)
- 8 ounces whipped topping
- Crust: In a small bowl, combine crumbs, 3 tablespoons sugar and melted butter.
- Press onto the bottom of 9-inch springform pan.
- Bake in a 350° oven for 10 minutes. Cool.
- Filling: Drain red raspberries, reserving juice. Set raspberries aside.
- In a small saucepan, combine reserved juice, 1/4 cup cold water and gelatine. Let stand for 5 minutes.
- Cook and stir over low heat until gelatin dissolves; remove from heat and cool 10 minutes.
- In a large mixer bowl, beat cream cheese and 1/2 cup sugar until blended.
- Add reserved red raspberries, liqueur and raspberry-gelatin mixture.
- Beat on low speed until well blended.
- Chill until partially set (mixture will be consistency of unbeaten egg whites).
- By hand, fold whipped topping into raspberry mixture.
- Pour into springform pan.
- Chill for 6 to 24 hours.
- Carefully remove sides of pan.
- Top with fresh red raspberries or red raspberry sauce.