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Lemon Raspberry Cheesecake
Anchovy Twist
Cream Cheese - Marmalade Curry
Maryland Mushroom Pie

Lemon Raspberry Cheesecake

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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.

The Cook: Jayne Mills Keywords: desserts, sweets, raspberries, lemon Jell-O®
Category: Sweets
Cookbooks: The Sears Sun, All
Recipe #69 was added on April 22, 2006 by deebeeeff and last updated on November 03, 2021.

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