Lemon Cheesecake with Raspberry Topping

What You Need

1/4 cup butter
1/4 cup sugar
20 graham crackers, crushed
1 small package lemon Jello
1 cup boiling water
3 tablespoons lemon juice
8 ounces cream cheese
1 cup sugar
1 teaspoon vanilla

Topping:
1 package Danish raspberry dessert
1 cup water
1 package frozen raspberries

Here's How

Mix together butter, sugar, and graham crackers. Press into 9 x 13-inch pan and bake 7 minutes at 350 degrees. Dissolve Jell-O in water and lemon juice. Cool until syrupy. Beat until light. Cream together the cream cheese, 1 cup sugar, and vanilla. Add to Jello mixture. Pour over crust, chill overnight. Top with raspberry topping and chill 2-4 hours before serving. Serve with whipped cream.


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