Raspberry rainbow cheesecake:
Raspberry Layer:
1 package (6oz) raspberry jello
1/2 cup sugar
2 1/2 cups boiling water
2 packages (10 oz) frozen raspberries
2 Tablespoons lemon juice
Crust:
2 cups graham crackers crumbs
1/2 cup butter, melted
1/3 cup powdered sugar
Cheese Layer:
2 packages (8oz each) cream cheese softened
2 cups heavy cream or 12 oz cool whip
1 cup powdered sugar
2 teaspoons vanilla
Raspberry layer (start with this one because it needs to set up)
Dissolve jello and sugar in boiling water. Stir in raspberries and lemon juice. Refrigerate until soft set (but still spreadable) I put it in the freezer - it takes about 20-30- 40 minutes to get thick enough to use.
Crust: Mix all ingredients. Firmly press crumbs into a 9x13 pan.
Cheese layer: Thin softened cream cheese with a small amount of heavy cream and beat until fluffy. In another bowl whip remaining crea. Beat in powdered sugar, vanilla. Fold into cream cheese mixture.
If using cool whip, soften cream cheese, stir in cool whip and powered sugar. Leave out vinally
To assemble cake. When Raspberry mixture is spreadable, pour of it over crust. (I usually put it in the freezer
at this point and let the jello set all the way before trying to put on the cheese layer. It doesn't take very long because it is just a thin layer. It is so much easier to spread the cheese layer over the jello if it is set all the way.)
Now spread on the cheese layer. Refrigerate 8 hours or overnight before serving.
