Raspberry Cheesecake

An absolutely perfect cheesecake recipe featuring our Red Raspberry Gourmet Sauce.

Ingredients

  • 1 1/2 cups Flour
  • 1/4 cup Sugar
  • 1/3 cup Butter, melted
  • 1 jar Robert Rothschild Farm Red Raspberry Gourmet Sauce
  • 1 envelope Gelatin, unflavored
  • 1/2 cup Cold Water
  • 1/2 cup Boiling water
  • 16 oz. Cream cheese, softened
  • 1/2 cup Sugar
  • 1 tsp. Vanilla
  • 1/4 cup Robert Rothschild Farm Seedless Raspberry Preserves
  • Directions
    1. Combine crumbs, sugar, butter. Press into bottom and 1 1/2 inch up side of a 9 inch spring-form pan. Bake at 350 degrees F for 10 minutes; cool.
    2. In a small bowl sprinkle gelatin over cold water; let stand 5 minutes. Add boiling water; stir until gelatin dissolves.
    3. In a bowl of electric mixer beat cream cheese, sugar, and vanilla. Gradually add raspberry sauce and gelatin mixing thoroughly; pour into crust. Refrigerate over night.
    4. Remove sides of pan. Spread Seedless Raspberry Preserves over top. Garnish with whipped cream if desired. Yields 10-12.

Products used in this recipe

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