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Chilled Raspberry Cheesecake
Author/Submitted by: Treasury of Christmas Recipes (1991)
Servings: 1
Categories:
Cheesecakes
/
Chocolate
/
Desserts
Ingredients: 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 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 eacb) cream cheese,
softened
1/2
cup
granulated sugar 1
teaspoon
vanilla extract 3
tablespoons
seedless red raspberry
preserves
chocolate whipped cream (recipe follows)
Directions:
Heat oven to 350 degrees 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 spring form 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;
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 chilled whipping cream and 1
teaspoon vanilla
extract; beat until stiff.
Scanned by: ejohnston@mailexcite.com
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