| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Raspberries abound in this airy cheesecake, made creamier than most by using marshmallow creme and non-dairy whipped topping.

Very Raspberry Cheesecake

1 1/2 cups vanilla wafer crumbs
1/4 cup butter or margarine, melted
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1 (8-ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 pint red raspberries, rinsed and drained

1. Combine wafer crumbs and butter in a small bowl; press into bottom of a 9-inch springform pan. Refrigerate.
2. In a small saucepan, soften gelatin in cold water; stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing with an electric mixer on medium speed until well blended. Blend in lemon juice and lemon peel. Beat in marshmallow creme and fold in whipped topping.
3. In a blender or food processor, purée raspberries; fold into cream cheese mixture. Spoon into prepared pie crust and refrigerate until firm.

Makes 8 servings.