Chilled Raspberry Cheesecake |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 12 |
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My DH is a dessert freak. So I let him pick out a new recipe for his birthday dessert. He choose this and it's a good thing he did. It was so yummy and a great change up from cakes. This is so easy to put together. I found this in Easy Home Cooking Fun foods for kids April/ May 2001 issue. Note Cooking time is refrigerator time. Ingredients:
1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) |
1/3 cup hershey's cocoa (i used store brand and it worked just fine) |
1/3 cup powdered sugar |
1/3 cup butter or 1/3 cup margarine, melted |
1 (10 ounce) package frozen raspberries, thawed (i forgot to thaw mine and they worked just fine) |
1 (1/4 ounce) envelope unflavored gelatin |
1/2 cup cold water |
1/2 cup boiling water |
2 (8 ounce) packages cream cheese, softened |
1/2 cup granulated sugar |
1 teaspoon vanilla extract |
3 tablespoons seedless red raspberry preserves |
chocolate whipped cream |
1/2 cup powdered sugar |
1/4 cup hershey's cocoa |
1/2 pint chilled whipping cream |
1 teaspoon vanilla extract |
Directions:
1. Heat oven to 350 degrees.
2. Stir together crumbs, cocoa and powdered sugar in medium bowl, stir in melted butter. Press mixture onto bottom and 1-1/2 inches up the side of a 9 inch spring form pan. Bake 10 minutes, cool completely.
3. Puree and strain raspberries; set aside. Sprinkle gelatin over cold water in small bow; let stand several minutes to soften. Add boiling water; stir until gelatin dissolves completely and mixture is clear. Beat cream cheese, granulated sugar and vanilla in large bowl until smooth. Gradually add raspberry puree and gelatin, mixing thoroughly; pour into prepared crust.
4. Refrigerate several hours or overnight. Loosen cake from side of pan with knife; remove side of pan. Spread raspberry preserves over top. Garnish with Chocolate Whipped Cream. Cover; refrigerate leftovers.
5. Chocolate Whipped Cream: Stir together 1/2 cup powdered sugar and 1/4 cup Hershey's Cocoa in medium bowl. Add 1/2 pint chilled whipping cream and 1 teaspoon vanilla extract; beat until stiff.
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