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“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.”

Ingredients Nutrition


  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.

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