• Cooking Time:
  • Servings: 8 - 10
  • Preparation Time:



  • Crust:
  • 1/4 cup butter
  • 1-3/4 cups graham cracker crumbs
  • Filling:
  • 1 pkg. (8 oz.) cream cheese, softened
  • 2/3 cup plain yogurt
  • 2/3 cup sour cream
  • 3 eggs, separated
  • 1/2 cup sugar (scant measurement)
  • 1 tablespoon unflavored gelatin
  • 2 tablespoons water
  • 1-1/2 cups raspberries
  • Garnish:
  • 1-1/2 cups raspberries
  • 1 mango
  • 2/3 cups whipping cream
  • 8 to 10 sprigs fresh mint


  • Grease a 9-inch springform pan.
  • To prepare crust, melt butter in a small saucepan over low heat. Stir in graham cracker crumbs. Press mixture in bottom of greased pan. Set aside.
  • To prepare filling, beat cream cheese, yogurt, sour cream, egg yolks and 1/4 cup plus 2 tablespoons of sugar until smooth. Combine gelatin and water in a small saucepan. Simmer until gelatin is completely dissolved; stir into cheese mixture. Beat egg whites with remaining sugar until soft peaks form. Fold egg whites and raspberries into cheese mixture. Spoon filling into prepared crust. Refrigerate 2 to 3 hours or until set.
  • To garnish, arrange raspberries in center of cheesecake in a mound. Peel and seed mango. Slice thinly and arrange in a fan pattern around raspberries. Whip cream until stiff. Pipe (with pastry bag) a border of 8 to 10 whipped cream rosettes around edge of cheesecake. Top each rosette with a sprig of mint.

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