Frozen Raspberry Cheesecake Recipe

Submitted by: Cathy Schiff
Summer Recipes,June 2009

Serves: 12
Difficulty: Easy - for beginners

Preparation time:

Dietary guidance: v v n g 

Tags: dessert ·

Ingredients

1-1/2 cups cream-filled chocolate sandwich cookie crumbs (about 15 cookies)
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1 package (10 ounces) frozen sweetened raspberries, thawed
3/4 cup cranberry-raspberry juice, divided
1 teaspoon lemon juice
2 cups heavy whipping cream, whipped

Method

Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust.
Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.

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