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Raspberry Cream Cheesecake

This creamy cheesecake pie with a raspberry layer is a light dessert after a heavy meal. —Steve Josserand, Decatur, Illinois

6-8 ServingsPrep: 50 min. + chilling

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

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.
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.
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.
Gently stir 3/4 cup whipped cream into raspberry mixture just until

2 of 2

Raspberry Cream Cheesecake (continued)

Directions (continued)

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.

Nutrition Facts: 1 slice equals 530 calories, 37 g fat (21 g saturated fat), 156 mg cholesterol, 298 mg sodium, 44 g carbohydrate, 1 g fiber, 8 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.