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Raspberry Cream Cheesecake Recipe

Raspberry Cream Cheesecake Recipe

This creamy cheesecake pie with a raspberry layer is a light dessert after a heavy meal. —Steve Josserand, Decatur, Illinois
TOTAL TIME: Prep: 50 min. + chilling YIELD:6-8 servings

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.

Nutritional 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.