Raspberry Cream Cheesecake
This creamy cheesecake pie with a raspberry layer is a light dessert after a heavy meal. —Steve Josserand, Decatur, Illinois
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 (9 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
Reviews
Loved this recipe!!! Will be adding it to my favourites book... My only complaint for lack of a better word, would be to make the directions clearer for beginners. I'm an experienced baker myself, but I thought the crumb crust should be at the top of the ingredients list. That should be made or bought first before starting the cheesecake. I also think that a recipe for that should be included, otherwise this could be frustrating for the new baker. Here's a crumb crust that I like to use..Chocolate Crumb CrustPlease note that The ingredient amounts are for one 9-inch springform pan.Ingredients1 1/3 cups chocolate wafer crumbs1/3 cup sugar1/3 cup melted margarine or 1/3 cup butter1/8 teaspoon cinnamon (optional)Directions1. In a bowl combine all ingredients; mix well to combine.2. Press into a 9-inch pie plate or springform pan (I like the springform)3. Bake 350 degrees F for 8 minutes.4. Cool completely.5. Fill as desired. Enjoy!
Everyone loved this pie! It was quite the taste experience with the contrast between the three flavors (chocolate, cheesecake, and raspberry). I will definitely make this again.