Easy raspberry cheesecake
- 3/4 Tsp. unflavored gelatin
- 1/4 Cup hot water
- 1/4 Cup heavy cream or whipping cream
- 1/2 Tsp. granulated sugar
- 1 Package (8 ounces) cream cheese at room temperature
- 1 Package (12 ounces) Driscoll's Raspberries, divided
- 1 1/2 Teaspoons fresh lemon juice
- 1/2 can (14 ounces) sweetened condensed milk, divided
- 1/2 zest of a lemon
- 1 ½ cups ground graham crackers
- 4 tablespoons melted butter
15 minutes | 8 servings | dessert | birthday party
In a small bowl stir gelatin in hot water until completely dissolved. Set aside. Whip cream with sugar until stiff peaks form. Set aside. Using an electric beater or stand mixer, mix cream cheese until completely smooth and silky. Beat 1 tablespoon of the condensed milk into the cream cheese. Spoon about 1/4 of the cream cheese mixture into the bottom of the pie crust and spread smooth. Reserve 20-30 raspberries to garnish the top of the pie later. For the remaining raspberries: Arrange berries on bottom of pie in a single layer. They should be on their sides, touching tip to crown in concentric circles, and packed somewhat tightly. Add the gelatin mixture, lemon juice, lemon zest, and remaining sweetened condensed milk to cream cheese mixture. Beat just until combined. Fold whipped cream into cream cheese mixture. Pour cream cheese mixture over raspberries in the pie crust so the raspberries are completely covered. Spread smooth. Refrigerate for 45 – 60 minutes or until firm. Decorate pie with reserved raspberries. Serve chilled or at room temperature.
Preheat oven to 350°F. Place ground cookies in a medium bowl and stir in butter until evenly blended. Press crumb mixture firmly on bottom and up sides of 9-1/2-inch pie plate. Bake 10 minutes. Cool.