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Prep Time: 2880 Minutes Cook Time: 31 Minutes |
Ready In: 2911 Minutes Servings: 7 |
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Ingredients:
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
1/2 teaspoon vanilla |
2 eggs |
1 chocolate crumb crust (8 or 9 inches) |
1 1/2 teaspoons unflavored gelatin |
2 tablespoons cold water |
1/2 cup seedless raspberry jam |
1 cup heavy whipping cream |
2 tablespoons powdered sugar |
Directions:
1. In a large mixing bowl,beat the cream cheese, sugar and vanilla until smooth. Add eggs;beat on low speed just until combined. Pour into crust. Bake at 325 degrees for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
2. In a small saucepan,sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat,stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes.
3. In a small mixing bowl,beat crean until it begins to thicken. Add powdered sugar;beat until stiff peaks form. Remove 1/2 cup for garnish;cover and refrigerate. Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipping cream;spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream.
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