Scratch Raspberry Cheesecake
"If you enjoy making your dishes from scratch and revel in the subsequent feeling of achievement, you'll have fun with this delicious dessert. I think your family will enjoy it!"
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
-
Crust Ingredients
- 1 1⁄2 cups graham cracker crumbs
- 1⁄3 cup butter, melted
- 3 tablespoons sugar
-
Filling Ingredients
- 8 ounces cream cheese, softened
- 3⁄4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 1⁄2 cups whipped topping
-
Sauce Ingredients
- 1 cup sugar
- 1 cup water
- 3 tablespoons cornstarch
- 3 tablespoons raspberry gelatin powder
- 2 cups fresh raspberries (or frozen, thawed)
directions
- Preheat the oven to 350-degrees F. Mix the crust ingredients in a bowl and press in the blend into a 7" x 11" baking dish.
- Bake the crust in the pre-heated oven for 10 minutes and allow it to cool.
- To prepare the filling, use a Kitchen Aide or electric mixer to whip the cream cheese. Blend in the powdered sugar and the vanilla. By hand, fold in the whipped topping. Spread this mix on the cooled crust and refrigerate.
- Next, prepare the sauce: cook the sugar, water, and cornstarch in a saucepan, whisking until it is thick and clear. Remove from the heat and add the gelatin powder. Stir until it is dissolved.
- When the mix has cooled, add in the raspberries. Spread this blend on top of the cream cheese and refrigerate again until the top layer thickens. Serve cold.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
