Lemon Raspberry Cheesecake
Ingredients
For crust: 2 cups crunched graham crackers
1/4 cup melted butter
For filling: 1 small lemon Jell-O® package
1 cup boiling water
3 TBS. lemon juice
8 oz. cream cheese
1 cup sugar
1 tsp. vanilla
1 can chilled evaporated milk
For topping: 1 cup water
1 pkg. frozen raspberries
1 pkg. Junket Raspberry Danish Dessert
Directions
For crust:
Mix graham crackers and melted butter.
Pat into a 9 x 13 pan and bake at 325° for 7 minutes or until crisp.
For filling:
Start by mixing together the Jell-O®, boiling water and lemon juice.
Mix and cool until syrupy.
Cream together the cream cheese, sugar and vanilla.
Whip the can of evaporated milk until it doubles or more.
Then mix the milk with the cream cheese mixture, and then mix in the lemon jello mixture.
Pour on top of graham crust and chill.
For the topping:
Mix water and Danish dessert and heat until it starts to thicken.
Add frozen raspberries and spread on top of chilled filling.
Cut, serve and enjoy.
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