Chilled Raspberry Cheesecake Recipe
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.
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