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Title: Chilled Raspberry Cheesecake
Categories: Cheesecake Dessert
Yield: 10 Servings
| 1 1/2 | c | Vanilla wafer crumbs (about |
| 45 | Wafers) -- crushed | |
| 1/3 | c | Hershey'sŪ cocoa |
| 1/3 | c | Powdered sugar |
| 1/3 | c | Butter -- melted |
| 1 | 10 oz pkg | |
| 1 | Envelope unflavored gelatin | |
| 1/2 | c | Cold water |
| 1/2 | c | Boiling water |
| 2 | 8 oz pkgs | |
| 1/2 | c | Granulated sugar |
| 1 | ts | Vanilla extract |
| 3 | tb | Seedless red raspberry |
| Preserves | ||
| Chocolate whipped cream | ||
| (recipe follows) | ||
| Frozen raspberries -- | ||
| Thawed | ||
| Cream cheese -- softened |
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.
Recipe By : Great American Favorite Brand Name Cookbook
From: Amyfzr@aol.Com Date: Mon, 13 May 1996 18:48:57 ~0400
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