Deco's raspberry cheesecake
Yield: 1 Servings
Ingredients:
- 1 c Graham cracker crumbs
- 1/4 c Melted butter or margarine
- 1 Env unflavored gelatin
- 1/2 c Sugar
- 1 c Whipping cream whipped
- 3 tb Sugar
- 10 oz Pkg frozen raspberries
- 8 oz Pkg cream cheese softened
- 1 tb Grand Marnier For crust in a small bowl combine crumbs
- 3 tbs sugar and melted butter. Press onto the bottom of a 9-inch springform pan. Bake in a
- 350-F oven for 10 minutes. Cool. For the filling
Instructions:
drain raspberries reserving juice. Set raspberries aside. In a small saucepan combine reserved juice 1/4 cup cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat till gelatin dissolves. Remove from heat. Cool for 10 minutes. In large mixer bowl beat cream cheese and 1/2 cup sugar with electric mixer on medium speed till blended. Add reserved raspberries Grand Marnier and raspberry-gelatin mixture. Beat on low speed till well blended. Chill till partially set (mixture will be the consistency of unbeaten egg whites). By hand gently fold whipped cream into partially set raspberry mixture. Spoon into springform pan. Chill for 6 to 24 hours. Run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and additional whipped cream if desired. From: Earl Shelsby Date: 25 Mar 94
