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It's not as easy as one of those "no-bake" cheesecakes, but it's nearly as simple, and it tastes a whole lot better. It's even easier if you use a springform pan, which makes it a snap to remove the cheesecake from the pan. Just undo the spring or clamp to remove the pan's sides and remove the separate bottom piece.

Easy Raspberry Cheesecake

Serves 12.

Ingredients

Directions

Preheat oven to 350º F. In small mixing bowl stir together crumbs and butter or margarine. Press onto the bottom and about 2 inches up the sides of a 9-inch springform pan. Set aside.

In large mixing bowl beat cream cheese, sugar and vanilla with an electric mixer on medium speed until light and fluffy. Add eggs. Beat with an electric mixer on medium speed just until combined.

Pour half of cheese mixture into crust. Sprinkle with raspberries. Pour remaining cheese mixture on top. Bake 40 to 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

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