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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 THIS?

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?