This is a print preview of "Chilled Raspberry Cheesecake" recipe.

Chilled Raspberry Cheesecake Recipe
by Global Cookbook

Chilled Raspberry Cheesecake
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  Servings: 10

Ingredients

  • 1 1/2 c. Vanilla wafer crumbs (about 45 wafers), crushed
  • 1/3 c. Hershey's cocoa
  • 1/3 c. Powdered sugar
  • 1/3 c. Butter, melted
  • 1 pkt (10-ounce) frzn raspberries, thawed
  • 1 env unflavored gelatin
  • 1/2 c. Cool water
  • 1/2 c. Boiling water
  • 2 pkt (8-ounce) cream cheese, softened
  • 1/2 c. Granulated sugar
  • 1 tsp Vanilla extract
  • 3 Tbsp. Seedless red raspberry preserves
  • 1/2 c. Powdered sugar
  • 1/4 c. Hershey's cocoa
  • 1 c. Cool whipping cream
  • 1 tsp Vanilla extract

Directions

  1. Heat oven to 350. In medium bowl, stir together crumbs, cocoa and powdered sugar; stir in melted buttter, mixing thoroughly. Press mix onto bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 10 min; cold completely. Puree and strain raspberries; set aside. In small bowl, sprinkle gelatin over cool water; let stand several min to soften. Add in boiling water; stir till gelatin dissolves completely and mix is clear.
  2. In large mixer bowl, beat cream cheese, granulated sugar and vanilla till smooth. Gradually add in raspberry puree and gelatin, mixing thoroughly; pour into prepared crust. Chill several hrs or possibly 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; chill leftovers.
  3. Chocolate Whipped Cream: In small mixer bowl, stir together 1/2 c. powdered sugar and 1/4 c. Hershey's Cocoa. Add in 1 c. cool whipping cream and 1 tsp. vanilla extract; beat till stiff.