Almond cheesecake with raspberries

Almond cheesecake with raspberries

Ingredients/Components

• graham cracker crumbs
• sugar - 1/4 c
• pkg - 2 oz
• sliced almonds - 1 item
• lemon juice - 1 Tbsp
• margarine, melted - 1/3 c
• grated lemon peel - 1 Tbsp
• Cool Whip, thawed - 3 c
• raspberries - 1 item
• can ready-to-spread vanilla frosting - 1 oz

How to make almond cheesecake with raspberries:

Beat cream cheese, frosting, juice and peel in large mixing bowl at medium speed with electric mixer until well blended. Fold in Cool Whip. Pour over crust.

Crust: Stir all together cracker crumbs, margarine and sugar. Press into bottom and 1/2-inch up the sides of 9-inch spring-form pan or pie plate. Chill. Chill all until firm. Arrange almonds and raspberries on top of cheesecake. Makes 10 to 12 servings. Prep time: 30 minutes, plus chillings.

Recipe categories: Cheesecake, Desserts, Low protein.