Raspberry Cheesecake

"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."
 
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Ready In:
30mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • 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.

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