This week I've chosen the simply yummalicious Chilled Raspberry Cheesecake. I'm getting these recipes from TasteOfHome.com. Thank you Taste of Home for allowing us to share them. :)
This cheesecake recipe is from Amber Cook of Low Point, Illinois who says, "Everyone who tries this cake requests the recipe." It's perfect to share after that romantic dinner. Enjoy!
Chilled Raspberry Cheesecake Recipe
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| Chilled Raspberry Cheesecake Recipe photo by Taste of Home |
Prep: 20 min.
Bake: 10 min. + chilling
Yield: 4 Servings
Yield: 4 Servings
Ingredients
3/4 cup crushed vanilla wafers (about 25 wafers)
3 tablespoons confectioners' sugar
3 tablespoons baking cocoa
3 tablespoons butter, melted
1 cup fresh or frozen raspberries, thawed
1-1/2 teaspoons unflavored gelatin
1/2 cup cold water
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
3/4 cup crushed vanilla wafers (about 25 wafers)
3 tablespoons confectioners' sugar
3 tablespoons baking cocoa
3 tablespoons butter, melted
1 cup fresh or frozen raspberries, thawed
1-1/2 teaspoons unflavored gelatin
1/2 cup cold water
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
Directions
In 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.
Puree 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.
In 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. Yield: 4 servings.
Nutritional Facts
In 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.
Puree 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.
In 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. Yield: 4 servings.
Nutritional Facts
1 piece (prepared with reduced-fat cream cheese) equals 411 calories, 24 g fat (14 g saturated fat), 65 mg cholesterol, 397 mg sodium, 42 g carbohydrate, 3 g fiber, 9 g protein.
Any ideas to personalize it for your special someone? Let me know how it turns out.
Until next time, may your dreams be magical.
Charlene
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