Cheesecake of the Month

For March I made the frozen raspberry cheesecake recipe from my Taste of Home magazine.

Frozen Raspberry Cheesecake

Ingredients

• 1-1/2 cups cream-filled chocolate sandwich cookie crumbs (about 15 cookies)
• 1/4 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup confectioners' sugar
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 3/4 cup cranberry-raspberry juice, divided
• 1 teaspoon lemon juice
• 2 cups heavy whipping cream, whipped

Directions

• Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust.
• Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Yield: 12 servings.