Raspberry No-bake Cheesecake

Dierbergs has been having raspberries sales at $1 per punnet for the past couple of weeks, which means it's the perfect time to make raspberries cheesecake! Normally it cost around $3 (I think) per punnet of about 30 counts, which converts to SGD4.50 or thereabouts, and this makes it an extremely expensive fruit. To digress, raspberries contain high amount of fibre as well as significant amount of antioxidant. Hubby doesn't like raspberries since he find them too sour; I think it's a men thing that he doesn't touch most berries. One of the ways to make him consume these beneficial fruits is to incorporate them into his favourite food. Heh...

Recipe for this extremely easy cheesecake, for lazy people like myself:

1 pkt of ready-made graham cracker crust

Filling:
8 oz. cream cheese, softened
3/4 cup sifted powdered sugar
1 tsp. vanilla extract
1-1/2 cups whipped topping/ cream

Sauce:
1/2 cup sugar
1/4 cup water
1/2 Tbs. cornstarch
1 small pkt. or 0.3 oz raspberry gelatin
30 fresh or frozen raspberries

Filling:
Using an electric mixer, whip cream cheese in a bowl (I hand-beated it since I don't have an electric mixer). Mix in powdered sugar and vanilla extract. Fold in whipped topping. Spread on top of crust. Put in refrigerator.

Sauce:
In a saucepan, cook sugar, water, and cornstarch until thickened and translucent. Remove from heat and add gelatin. Stir until dissolved. Spread gelatin mixture over top of cream cheese layer and decorate cake with raspberries. Refrigerate until top layer thickens.

Viola! No baking hassle and it took me 30 mins just to get this done. Perfect for a lazy wife. Heh...