I told you last week that I had so much work to get done before the weather changes. Well, I got my out buildings painted, I have to put the trim up on a part of one and I will be done. Yea for me!! That is one thing on the list I can mark off and on to the next chore.
My days are getting shorter and now I have another thing to put on the list. My sister wants me to pressure wash her house, one job marked off and add another. Momma Said, “My work is never done.”
Just like Mom, I always manage to get all or most of what I have to do done and put to bed. It is sometimes hard to get it all done by myself but that is just a part of life I have learned to live with. Usually, when I get help, they just get in my way. I have a way of doing things and most people cannot keep up with the pace I set.
I might be getting older but I can still get things done at a rate close to what I have always done. As a matter of fact, I just turned another year older on Oct. 11. Don’t feel any different than I did on Oct. 10, just more water under the bridge.
No-Bake Raspberry Cheesecake
Ingredients:
1 recipe graham cracker crust
1 package (3oz/85g) raspberry Jell-O
2 cups (16oz.) cream cheese (at room temperature)
1 cup powdered sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1¼ cup heavy whipping cream
1 cup fresh raspberries (roughly chopped)
Directions:
Press the graham cracker crust into a 9-inch springform pan.
In a large bowl, pour 1 cup (8floz/240ml) of very hot water and sprinkle the raspberry Jell-O on top. Let sit for 5 minutes and then stir until completely dissolved. Let cool.
With an electric mixer, whip the cream cheese until creamy.
Slowly add the cooled Jell-O to the cream cheese, 1 tablespoon at a time, and mixing thoroughly between additions to prevent the Jell-O from setting once it hits the cream cheese.
Add the powdered sugar, lemon zest, and vanilla and beat until combined.
In a separate bowl, whip the heavy cream to soft peaks, and then gently fold the whipped cream into the cream cheese mixture until fully combined.
Lastly, fold in the roughly chopped raspberries.
Pour evenly in the pan on top of the crust, cover the pan and refrigerate for at least 6 hours or overnight.
When ready to serve, run a thin knife around the edges to separate the cheesecake from the pan before releasing it. Store any leftovers well covered in the refrigerator for up to 2 days.