Raspberry Cream Cheesecake

Name: Raspberry Cream Cheesecake
Ingredients: 2 packages (8 ounces each) cream cheese, softened; 1/2 cup sugar; 1/2 teaspoon vanilla extract; 2 eggs, lightly beaten; 1 chocolate crumb crust (8 inches); 1-1/2 teaspoons unflavored gelatin; 2 tablespoons cold water; 1/2 cup seedless raspberry jam; 1 cup heavy whipping cream; 2 tablespoons confectioners' sugar

10 ingredients

4 steps

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
1 chocolate crumb crust (8 inches)
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 cup seedless raspberry jam
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Directions

1

In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 325° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
2

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes.
3

In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove 1/2 cup for garnish; cover and refrigerate.
4

Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream.