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@...

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