Delicious Raspberry Cheesecake
- 10 oz Emborg Frozen Raspberries
- 8 oz. Emborg Cream Cheese
- 2 cups Emborg Whipping Cream
- 12 Graham Crackers
- 3 tbs Melted Butter
- 3 tbs Sugar
- 3/4 cups Sugar
Impress your guests with this delicious raspberry cheesecake. This recipe is simple and easy to follow and will leave you with a classic raspberry cheesecake.
Crush graham crackers until fine in a blender, small bowl or in a food processor until fine.
Add in melted butter and 3 tbs sugar and blend until well combined. Press the graham cracker mixture evenly into the bottom of an 9 x 2 inch round cake pan.
For the filling:
Blend the frozen raspberries in a food processor or blender until they are smooth and set aside. In a medium size mixing bowl, beat the cream cheese with an electric mixer on low speed until it is light and fluffy.
Add in 3/4 cups of sugar and continue mixing until the sugar is all incorporated.
Fold in the whipped topping and raspberries.
Pour over the crust and cover with plastic wrap. Place in the freezer for about 2 hours, until the topping has become firm.
Let rest out of the freezer for about 5 minutes. Cut into 10 pieces and serve immediately.