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Chilled Raspberry Cheesecake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories390
Calories from Fat250
Total Fat27 g42% DV
Saturated Fat15 g75% DV
Trans Fat1 g
Cholesterol90 mg30% DV
Sodium210 mg9% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein5 g
Vitamin A20% DV
Vitamin C8% DV
Calcium0 mg6% DV
Iron10% DV
  Amount Per Serving % DV *
Calories390
Calories from Fat250
Total Fat27 g42% DV
Saturated Fat15 g75% DV
Trans Fat1 g
Cholesterol90 mg30% DV
Sodium210 mg9% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein5 g
Vitamin A20% DV
Vitamin C8% DV
Calcium0 mg6% DV
Iron10% DV
  • 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 frozen raspberries (about 2-1/2 cups) (10 oz.) , thawed
  • 1 envelope unflavored gelatin
  • 1/2 cup water cold
  • 1/2 cup water boiling
  • 2 packages cream cheese (8 oz. each) , softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons seedless red raspberry preserves
  • CHOCOLATE WHIPPED CREAM (recipe follows)
  • Fresh raspberries (optional)
  • Mint leaves (optional)

Directions

  • 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. Makes 12 servings.
  • 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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