Chilled Raspberry Cheesecake Recipe
Once you try this Chilled Raspberry Cheesecake recipe, you will never go for another recipe again. I prefer to make Chilled Raspberry Cheesecake as a Dessert for all my family get-togethers. The marriage of the irresistible flavors of Cheese with other ingredients is the secret to this Chilled Raspberry Cheesecake. Trust me, once you taste this Chilled Raspberry Cheesecake you are bound to prepare it again!
Summary
Ingredients
1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
1/3 cup Cocoa
1/3 cup powdered sugar
1/3 cup butter or margarine, melted
1 package (10 ounces) frozen raspberries, thawed
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons seedless red raspberry preserves
Chocolate Whipped Cream
Directions
Heat oven to 350°F In medium bowl stir together crumbs, cocoa and powdered sugar; stir in melted butter.
Press mixture onto bottom and 1 1/2 inches up side of 9-inch springform pan.
Bake 10 minutes; cool completely.
Puree and strain raspberries; set aside.
In small bowl sprinkle gelatin over cold water; let stand several minutes to soften.
Add boiling water; stir until gelatin dissolves completely and mixture is clear.
In large mixer bowl beat cream cheese, granulated sugar and vanilla, blending well.
Gradually add raspberry puree and gelatin, mixing thoroughly; pour into prepared crust.
Refrigerate several hours or overnight; remove rim of pan.
Spread raspberry preserves over top.
Garnish with Chocolate Whipped Cream.
Cover leftovers; refrigerate.
Press mixture onto bottom and 1 1/2 inches up side of 9-inch springform pan.
Bake 10 minutes; cool completely.
Puree and strain raspberries; set aside.
In small bowl sprinkle gelatin over cold water; let stand several minutes to soften.
Add boiling water; stir until gelatin dissolves completely and mixture is clear.
In large mixer bowl beat cream cheese, granulated sugar and vanilla, blending well.
Gradually add raspberry puree and gelatin, mixing thoroughly; pour into prepared crust.
Refrigerate several hours or overnight; remove rim of pan.
Spread raspberry preserves over top.
Garnish with Chocolate Whipped Cream.
Cover leftovers; refrigerate.
