Lemon Cheesecake With Raspberry Topping - cooking recipe

Ingredients

1 3/4 c. graham cracker crumbs
1/4 c. butter
3 Tbsp. lemon juice
1 pkg. raspberry Danish dessert mix
1 pkg. frozen raspberries
1 1/4 c. sugar
1 pkg. lemon gelatin
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 can evaporated milk, chilled

Preparation

Combine crumbs, butter and 1/4 cup sugar, mixing well; press into 9 x 13-inch baking dish.
Bake at 375\u00b0 for 7 minutes. Dissolve gelatin in 1 cup boiling water; add lemon juice.
Chill until partially set; whip until light.
Combine cream cheese, remaining sugar and vanilla, beating well; combine with lemon mixture.
Whip evaporated milk; fold into cream cheese mixture. Pour into crumb-lined pan.
Cook dessert mix with 1 cup water until thickened; add frozen raspberries.
Stir until thawed; spread on cheesecake.
Chill in refrigerator; cut in squares. Yields 12 servings.