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Chilled Raspberry Cheesecake

This berry luscious cheesecake from Amber Cook of Low Point, Illinois makes a sweet finale to a romantic dinner. “Everyone who tries this cake requests the recipe,” Amber shares.

4 ServingsPrep: 20 min. Bake: 10 min. + chilling

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

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

2 of 2

Chilled Raspberry Cheesecake (continued)

Directions (continued)

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.

Nutrition 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.