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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.
  • Total Time
    Prep: 20 min. Bake: 10 min. + chilling
  • Makes
    4 servings

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 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.
Nutrition Facts
1 piece: 411 calories, 24g fat (14g saturated fat), 65mg cholesterol, 397mg sodium, 42g carbohydrate (29g sugars, 3g fiber), 9g protein.
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Reviews

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Average Rating:
  • MKINSLEY
    May 2, 2013

    No comment left

  • zucchinilady
    Feb 10, 2013

    made for a birthday gift...was a great success..will be making this often, light and so flavorful