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Chilled raspberry cheesecake
Chilled Raspberry Cheesecake
Recipe By : Great American Favorite Brand Name Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups vanilla wafer crumbs (about 45 wafers) -- crushed
1/3 cup Hershey's® cocoa
1/3 cup powdered sugar
1/3 cup butter -- melted
1 10 oz pkg frozen raspberries -- thawed
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
2 8 oz pkgs cream cheese -- softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons seedless red raspberry preserves
chocolate whipped cream
(recipe follows)
Heat oven to 350. In medium bowl, stir together crumbs, cocoa and powdered
sugar; stir in melted buttter, mixing thoroughly. 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 until
smooth. Gradually add raspberry puree and gelatin, mixing thoroughly; pour
into prepared crust. Refrigerate several hours or overnight. With narrow
knife, loosen cake from side of pan; remove side of pan. Spread raspberry
preserves over top. Garnish with chocolate whipped cream. Cover;
refrigerate leftovers.
Chocolate Whipped Cream:
In small mixer bowl, stir together 1/2 cup powdered sugar and 1/4 cup
Hershey's Cocoa. Add 1 cup cold whipping cream and 1 teaspoon vanilla
extract; beat until stiff.
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| Free recipe:
Chilled raspberry cheesecake
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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