chilled raspberry cheesecake
From my Mamaw's recipe collection.
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yield
4 serving(s)
prep time
20 Min
cook time
10 Min
method
Bake
Ingredients For chilled raspberry cheesecake
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3/4 ccrushed vanilla wafers (about 25 wafers)
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3 Tbspconfectioners' sugar
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3 Tbspbaking cocoa
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3 Tbspbutter, melted
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1 cfresh or frozen raspberries, thawed
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1 1/2 tspunflavored gelatin
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1/2 ccold water
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1 pkg(8 ounces) cream cheese, softened
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1/4 csugar
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1/2 tspvanilla extract
How To Make chilled raspberry cheesecake
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1In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in butter. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
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2Puree raspberries in a blender or food processor; strain and discard seeds. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved.
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3In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in raspberry puree and gelatin mixture. Pour into crust. Cover and refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.
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