Raspberry Ripple Cheesecake

So what are you serving for Valentine's Day dessert?
This simple cheesecake is a great option.

My daughter was looking through Annabel Karmel's Mom and Me Cookbook and when she got to this recipe she asked me if I could make it.
We were going to be eating dinner at my mother in-law's the next night and I was bringing dessert, so I changed my plans and decided to make this no-bake cheesecake.

This recipe is soo easy. There is no baking involved.
Your kids can help you mix it up.
You just need to plan to make it ahead of time so it can chill for the required amount of hours. I let mine chill overnight.
I apologize for the pictures, but I was hurrying out the door to go to dinner and didn't have time to cut a slice and make it look nice.
Anyway, this cheesecake was a huge hit with everyone.
It is basically just cream cheese and whipped cream folded together and then chilled, with a lovely raspberry sauce swirled through and a graham cracker crust.
This cheesecake tastes really light and luscious. It has a great texture.

The adults loved it and the kids loved it too.
My sister in-law even asked me for the recipe that night and has already made it herself.
Plus, it is has red in it-so it is perfect for Valentine's Day!
Raspberry Ripple Cheesecake from Annabel Karmel's Mom and Me Cookbook
1 stick (8 Tbls) butter
8 oz graham crackers
1 tsp vanilla extract
16 oz cream cheese
1 cup superfine sugar
2 1/2 cups fresh raspberries, (I used frozen)
2/3 cup powdered sugar
1 2/3 cups whipping cream

1. Put the graham crackers in a bag. Use a rolling pin to roll and crush them into crumbs.
2. Melt the butter in a pan. Pour the crushed graham crackers into the butter and stir thoroughly.
3. Line an 8-inch springform pan with plastic wrap. Spoon in the cracker mixture, press flat and refrigerate.
4. Make raspberry puree- bring the raspberries and powdered sugar to a boil, then simmer for 10 minutes. Cool, then press through a sieve.
5. Mix together the cream cheese, superfine sugar, and vanilla extract. Whip the cream until stiff, then fold it into the cheese mixture.
6. Spread 3/4 of the cheese topping on the graham cracker base. Then spoon on 3/4 of the puree and swirl it into the cheesecake mixture.
7. Gently spread on the remaining cheesecake mixture. Drizzle on straight lines of raspberry puree. Pull a skewer across the lines for a decorative effect.
8. Leave the cheesecake in the refrigerator for at least 2 hours of overnight.