Raspberry Cheese Cake

 

Raspberry Cheese Cake 
Source: Mitzi H.

It's not real cheesecake, but that's what we call it. With a layer of cream cheese frosting and raspberry glaze... it is so good! The fresh strawberry version of this cake is just as amazing.

Ingredients:

1 (18.25-ounce) box white cake mix
1 (8-ounce) package cream cheese, softened
3/4 cup powdered sugar
2 tblsp lemon juice
1 pint heavy whipping cream
1 tsp vanilla extract
1 (4.75-ounce) box raspberry Danish dessert
2 1/2 cups water
fresh or frozen raspberries

Preparation:

Prepare cake according to package. Lightly grease a 12x16 jellyroll pan with cooking spray. Bake at 350° for 15-20 minutes. Let cool completely. Beat cream cheese, powdered sugar, and lemon juice. In a separate bowl, whip the whipping cream and vanilla with an electric mixer until thick {like the consistency of cool whip}. Add whipped cream to cream cheese mixture and blend together; spread on cooled cake. Refrigerate for 30 minutes. In a saucepan, bring raspberry Danish dessert and 2 1/2 cups water to a boil over medium heat; stirring constantly to avoid clumping. Remove from heat; let cool then stir in frozen or fresh raspberries. Spread on top of cake. Refrigerate again until ready to serve.

24 Servings