Chilled Raspberry Cheesecake
The recipe Chilled Raspberry Cheesecake can be made in about 30 minutes. This recipe serves 4 and costs $1.61 per serving. One portion of this dish contains around 6g of protein, 32g of fat, and a total of 465 calories. This recipe is liked by 660 foodies and cooks. Head to the store and pick up baking cocoa, vanillan extract, sugar, and a few other things to make it today. It is brought to you by Taste of Home. With a spoonacular score of 26%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Chilled Raspberry Cheesecake, Chilled Raspberry Cheesecake, and Chilled Raspberry Soup.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
3 tablespoons baking cocoa
3 tablespoons butter, melted
3 tablespoons confectioners' sugar
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons unflavored gelatin
1 cup fresh or frozen raspberries, thawed
1/4 cup sugar
1/2 teaspoon vanilla extract
3/4 cup crushed vanilla wafers (about 25 wafers)
1/2 cup cold water
Equipment:
springform pan
bowl
baking sheet
frying pan
wire rack
food processor
microwave
blender
knife
Cooking instruction summary:
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. Yield: 4 servings. Originally published as Chilled Raspberry Cheesecake in Cooking for 2Winter 2007, p51 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. Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. Place pan on a baking sheet.
3. Bake at 350° for 10 minutes. Cool on a wire rack.
4. 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.
5. Let stand for 1 minute or until gelatin is completely dissolved.
6. In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in raspberry puree and gelatin mixture.
7. Pour into crust. Cover and refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen.
8. Remove sides of pan. Refrigerate leftovers.
Nutrition Information:
covered percent of daily need
