This cheesecake with jelly glaze recipe makes a light creamy dessert.
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Lightly grease a 9 inch spring form pan with butter.
Using an electric mixer set at medium-high speed, beat the cream cheese until smooth.
Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.
Beat in the lemon juice and vanilla.
Pour the filling into prepared spring form pan.
Cover with plastic wrap, and refrigerate until firm, 3 hours.
Cook frozen raspberries with sugar and lemon juice stirring often, breaking up the raspberries as they thaw out. When mixture comes to a boil and raspberries are all broken up, put mixture thru a sieve pushing out as much as juice as you can. Return juice back to heat and add corn starch to thicken. Let cool.
Pour glaze onto chilled cheesecake and place back in fridge to let glaze set. Release spring form pan and serve. Garnish with fresh raspberries.