Over Christmas we had many different family dinners and on one particular day my sister, Donna, wowed us with 2 different wonderful recipes. I will share this one today. She made Red Raspberry Cheesecake. I think I ate about 90 percent of this dish. Right now I am wishing I had more of this. I will definitely be keeping this recipe close at hand.
She took the recipe for the Keylime Cheesecake and made some modifications.
|Red Raspberry Cheesecake|
For Crust: Melt butter in a pie plate. Press in ground nuts mixed with 2 Tablespoons Splenda. Let chill in refrigerator.
Meanwhile, make filling: Mix water with red raspberry sugar free gelatin. Set in refrigerator to partially set up. In a bowl, whip heavy cream. Set aside. In a large bowl, beat cream cheese, 4 ounces of fresh raspberries, vanilla and 1 cup Splenda until smooth. Very lightly mix in partially set gelatin. Fold in whipping cream. Pour into pie shell. Top with remaining berries Chill 2 to 3 hours.
Top with additional whipped cream if desired.