RA SPBERRY
ORA NGE
CHEESECA KE
By Elisa b eth M.
In gr edien t s
For t h e cr u st :
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1 cup graham cracker crumbs
4 tablespoons melted butter
For t h e ch eesecak e:
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For gar n ish :
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orange zest
whipped cream
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1 small box Raspberry Jello
(the 4-serving box, 85 grams)
2/3 cup boiling water
900 grams cream cheese
(approximately 32 ounces)
1/2 cup powdered sugar
zest of one large orange
2 cups whipped cream
In st r u ct ion s
1. Combine the graham cracker crumbs and the melted butter in a bowl and
press them into the bottom of a 9-inch spring form pan.
2. Chill the crust in the freezer until ready to use.
3. Add the Raspberry Jello powder to the boiling water and stir until dissolved.
Set aside to cool for 5 minutes.
4. Whip the cream cheese and the powdered sugar until well combined.
5. Add the Jello mixture to the cream cheese mixture slowly, mixing
continuously until everything is incorporated.
6. Whip in the orange zest and the whipped cream until combined and pour
the mixture on top of the chilled graham cracker crust.
7. Chill the cheesecake for 2 hours in the freezer and then for 16 more hours in
the fridge.
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