Chilled Raspberry Cheesecake

Name: Chilled Raspberry Cheesecake | Recipes
Prep time: 30 min
Total time: 540 min
Yield: 1 cheesecake
Ingredients: 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed); 1/3 cup HERSHEY'S Cocoa; 1/3 cup powdered sugar; 1/3 cup butter or margarine, melted; 1 package raspberry, frozen (about 2-1/2 cups) (10 oz), thawed; 1 envelope unflavored gelatin; 1/2 cup cold water; 1/2 cup boiling water; 2 packages cream cheese (8 oz each), softened; 1/2 cup granulated sugar; 1 tsp vanilla extract; 3 Tbsps seedless red raspberry preserves; fresh raspberries (optional); mint leaves (optional); 1/2 cup powdered sugar; 1/4 cup HERSHEY'S Cocoa; 1 cup cold whipping cream (1/2 pt); 1 tsp vanilla extract

Details

Time: 9 hours
Skill Level: Intermediate
Yields: 1 cheesecake

A raspberry preserve coating tops this creamy, chilled HERSHEY'S cheesecake recipe. Paired with a chocolate crust and chocolate whipped cream, it makes a romantic Valentine's day dessert for any chocolate loving couple.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 10 minutes
Cool Time: 10 minutes
Chill Time: 8 hours

Ingredients

1-1/2 cups

vanilla wafer crumbs (about 45 wafers, crushed)
1/3 cup

HERSHEY'S Cocoa
1/3 cup

powdered sugar
1/3 cup

butter or margarine, melted
1 package

raspberry, frozen (about 2-1/2 cups) (10 oz), thawed
1 envelope

unflavored gelatin
1/2 cup

cold water
1/2 cup

boiling water
2 packages

cream cheese (8 oz each), softened
1/2 cup

granulated sugar
1 tsp

vanilla extract
3 Tbsps

seedless red raspberry preserves
fresh raspberries (optional)
mint leaves (optional)
Chocolate Whipped Cream
1/2 cup

powdered sugar
1/4 cup

HERSHEY'S Cocoa
1 cup

cold whipping cream (1/2 pt)
1 tsp

vanilla extract

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven

mixer

springform pan

strainer

bowls

rubber scraper

measuring cups

refrigerator

Heat oven to 350°F.

Stir together crumbs, cocoa and powdered sugar in medium bowl; stir in melted butter. Press mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 minutes; cool completely.

Puree and strain raspberries; set aside. Sprinkle gelatin over cold water in small bowl; let stand several minutes to soften. Add boiling water; stir until gelatin dissolves completely and mixture is clear.

Beat cream cheese, granulated sugar and vanilla in large bowl until smooth. Gradually add raspberry puree and gelatin mixture, mixing thoroughly; pour into prepared crust. Refrigerate several hours or overnight. Using knife, loosen cake from side of pan; remove side of pan. Stir raspberry preserves to soften; spread over cheesecake top. Garnish with Chocolate Whipped Cream, raspberries and mint, if desired. Cover; refrigerate leftover cheesecake.

Chocolate Whipped Cream:

Combine 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl. Add 1 cup (1/2 pt) cold whipping cream and 1 teaspoon vanilla extract; beat until stiff.

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