Cheesecake Recipes

Raspberry Cheesecake
Serving Size: 10

1 cup graham cracker crumbs
3 tablespoon sugar
1/4 cup melted butter
10 ounce frozen raspberries -- thawed
1/4 cup cold water
1 package unflavored gelatin
8 ounce cream cheese
1/2 cup sugar
1 tablespoon grand marnier
1 cup whipping cream -- whipped

Cooking Directions:

Combine crumbs, sugar and butter and press into bottom of 9-inch
springform pan. Bake at 350 F for 10 minutes. Cool. Drain raspberries,
reserving juice. Combine juice, water and gelatin in saucepan and let
stand for 5 minutes. Cook and stir over low heat until gelatin dissolves.
Remove and cool for 10 minutes. Beat cream cheese and sugar on medium
speed until blended. Add raspberries, Grand Marnier, and gelatin mixture.
Beat on low speed until blended. chill in bowl until partially set. Gently
fold whipped cream into mixture and spoon into springform pan. Chill 6-14
hours. Run knife around edge of pan to loosen. remove sides. Top with
fresh raspberries and additional whipped cream if desired. Makes 10

© 2008 contact