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Chilled Raspberry Cheesecake

Author/Submitted by: Treasury of Christmas Recipes (1991)
Servings: 1
Categories: Cheesecakes / Chocolate / Desserts

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
    chocolate whipped cream (recipe follows)

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:

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