Chilled Raspberry Cheesecake

Chilled Raspberry 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.

SKILL LEVEL
intermediate
PREP
30 min
BAKE
10 min

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 cupsvanilla wafer crumbs (about 45 wafers, crushed)
1/3 cupHERSHEY'S Cocoa
1/3 cuppowdered sugar
1/3 cupbutter or margarine, melted
1 packagefrozen raspberries (about 2-1/2 cups) (10 oz.), thawed
1 envelopeunflavored gelatin
1/2 cupwater cold
1/2 cupwater boiling
2 packagescream cheese (8 oz. each), softened
1/2 cupgranulated sugar
1 teaspoonvanilla extract
3 tablespoonsseedless 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.
Ingredients sitting on a table

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