RASPBERRY TORTE

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RASPBERRY TORTE image

Categories     Berry

Yield 8

Number Of Ingredients 14

FOR THE CRUST
1/2 cup sugar
1/2 cup butter, melted
2 cups graham cracker crumbs
FOR THE CHEESE LAYER
8 oz cream cheese
2 eggs
1/2 cup sugar
FOR THE TOPPING
2 cups water
1 cup sugar or to taste
4 Tablespoons cornstarch
2 Tablespoons raspberry jello (Mom uses sugarless)
4 cups raspberries, fresh or frozen

Steps:

  • Combine sugar, butter, and graham cracker crumbs and press into bottom of 13" x 9" pan. Process cream cheese, sugar and eggs and pour over crust. Bake at 350 degrees for 25 minutes. Cool slightly. Combine sugar and cornstarch and bring to a boil. Cook until thickened. Remove from heat and add jello. Dissolve jello thoroughly, then add berries. Pour over baked cheese cake and cool thoroughly. Cover with whipped cream.

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