Raspberry Ripple Cheesecake

Raspberry Ripple Cheesecake

This no-bake cheesecake came from Annabel Karmel’s Mom and Me Cookbook. It is a very easy cheesecake to make, and very delicious too! Make it with your kids, parents, siblings, friends; anyone! It only takes a minimum of 2 hours in the refrigerator, and it’s big enough to feed the whole family.

Ingredients:

8 tbsp. butter

8 oz graham crackers

1 tsp. vanilla extract

16 oz cream cheese

1 cup superfine sugar

2 1/2 cups fresh raspberries (or really any fruit; I used strawberries)

2/3 cup powdered sugar

1 2/3 cups whipping cream

Directions:

1. Put the graham crackers in a bag. Use a rolling pin to roll and crush them into crumbs.

2. Melt the butter in a pan. Pour the crushed graham crackers into the butter and stir thoroughly.

3. Line an 8-inch springform pan with plastic wrap. Spoon in the cracker mixture, press flat and refrigerate.

4. Make raspberry puree- bring the raspberries and powdered sugar to a boil, then simmer for 10 minutes. Cool, then press through a sieve.

5. Mix together the cream cheese, superfine sugar, and vanilla extract. Whip the cream until stiff, then fold it into the cheese mixture.

6. Spread 3/4 of the cheese topping on the graham cracker base. Then spoon on 3/4 of the puree and swirl it into the cheesecake mixture.

7. Gently spread on the remaining cheesecake mixture. Drizzle on straight lines of raspberry puree. Pull a skewer across the lines for a decorative effect.

8. Leave the cheesecake in the refrigerator for at least 2 hours of overnight.

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August 14, 2011. Tags: , , , , , , , , , , , . Cakes.

4 Comments

  1. A Hint Of Garlic replied:

    looks lovely

  2. http://capsiplexblog.blinkweb.com replied:

    Keep on writing, great job!

  3. Tasha replied:

    This is fool proof have been making it for years. My daughter asks for this every year but we usually use strawberries instead of raspberries

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