Skip to main content

Chilled Raspberry Cheesecake

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
  • 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
  • 1 cup

    cold whipping cream (1/2 pt)

  • 1 tsp

    vanilla extract

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
mixer
mixer
springform pan
springform pan
strainer
strainer
bowls
bowls
rubber scraper
rubber scraper
measuring cups
measuring cups
refrigerator
refrigerator
1

Heat oven to 350°F.

2

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.

3

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.

4

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.

Additional questions?