Chilled raspberry cheesecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Vanilla wafer crumbs (about 45 wafers); crushed |
| ⅓ | cup | Hershey's cocoa |
| ⅓ | cup | Powdered sugar |
| ⅓ | cup | Butter; melted |
| 1 | pack | (10-oz) frozen raspberries; thawed |
| 1 | Envelope unflavored gelatin | |
| ½ | cup | Cold water |
| ½ | cup | Boiling water |
| 2 | packs | (8-oz) cream cheese; softened |
| ½ | cup | Granulated sugar |
| 1 | teaspoon | Vanilla extract |
| 3 | tablespoons | Seedless red raspberry preserves |
| ½ | cup | Powdered sugar |
| ¼ | cup | Hershey's cocoa |
| 1 | cup | Cold whipping cream |
| 1 | teaspoon | Vanilla extract |
Directions
CHOCOLATE WHIPPED CREAM
From: AMYFZR@...
Date: Mon, 13 May 1996 18:48:57 -0400 Recipe by: Great American Favorite Brand Name Cookbook 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 1½ 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 ½ cup powdered sugar and ¼ cup Hershey's Cocoa. Add 1 cup cold whipping cream and 1 teaspoon vanilla extract; beat until stiff.
MC-RECIPE@...
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #83
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .