Cakes:

Raspberry Cheese Cake

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Ingredients

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
2 packages (8 ounces) cream cheese
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/2 teaspoon Vanilla
2 eggs, separated
1 cup cool whip
1 tablespoon sugar
1 teaspoon vanilla
1 package (10 ounces) frozen raspberries, mashed
1 tablespoon corn starch
1/2 cup currant jelly

Instructions

To make crust, combine graham crackers, sugar and melted butter. Press into bottom of ungreased 9-inch spring form pan. Bake 325 degrees for 10 minutes. Combine softened cream cheese, sugar, lemon juice, cinnamon and vanilla. Mix well. Add egg yolk, mix well again. Fold stiffened egg whites into cream cheese base. Poor over crumb base and bake 300 degrees for 45 minutes. Chill. Combine cool whip, sugar and vanilla and spread over cheese base and chill again. Combine mashed frozen raspberries, corn starch and currant jelly. Boil for one minute. Put through a sieve to remove seeds and chill. Pour topping over slices of cream cheese cake and serve.

Loretta Reed
Davenport