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Chilled Raspberry Cheesecake

 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


  • 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 McCormick® Pure Vanilla Extract


  • 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

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Chilled Raspberry Cheesecake (continued)

Directions (continued)

  • 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.