Raspberry Cream Cheesecake |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This creamy cheesecake pie with a raspberry layer is a light dessert after a heavy meal. Steve Josserand, Decatur, Illinois Ingredients:
2 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
1/2 teaspoon vanilla extract |
2 eggs, lightly beaten |
1 chocolate crumb crust (8 inches) |
1-1/2 teaspoons unflavored gelatin |
2 tablespoons cold water |
1/2 cup seedless raspberry jam |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
Directions:
1. In a large 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° 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 small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove 1/2 cup for garnish; cover and refrigerate.
4. Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream. Yield: 6-8 servings.
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