Raspberry Cheesecake

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 crust: in a small bowl, combine crumbs, 3 tablespoons sugar and melted butter.
• 2 press onto the bottom of 9-inch springform pan.
• 3 bake in a 350° oven for 10 minutes. cool.
• 4 filling: drain red raspberries, reserving juice. set raspberries aside.
• 5 in a small saucepan, combine reserved juice, 1/4 cup cold water and gelatine. let stand for 5 minutes.
• 6 cook and stir over low heat until gelatin dissolves; remove from heat and cool 10 minutes.
• 7 in a large mixer bowl, beat cream cheese and 1/2 cup sugar until blended.
• 8 add reserved red raspberries, liqueur and raspberry-gelatin mixture.
• 9 beat on low speed until well blended.
• 10 chill until partially set (mixture will be consistency of unbeaten egg whites).
• 11 by hand, fold whipped topping into raspberry mixture.
• 12 pour into springform pan.
• 13 chill for 6 to 24 hours.
• 14 carefully remove sides of pan.
• 15 top with fresh red raspberries or red raspberry sauce.