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Deco's Raspberry Cheesecake

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Submitted by tubelight

YIELD

6 servings

PREP

15 min

COOK

10 min

READY

8 hrs

Ingredients

1 237
¼ 59
CUP ML BUTTER
or margarine, melted
1 1
ENVELOPE ENVELOPE GELATIN, UNFLAVORED
unflavored
½ 118
CUP ML SUGAR
1 237
CUP ML HEAVY WHIPPING CREAM
whipped
3 45
TABLESPOONS ML SUGAR
10 289
OUNCES ML/G RASPBERRIES, FROZEN
1 package *
8 231.2
OUNCES ML/G CREAM CHEESE
1 package, softened
1 15
TABLESPOON ML LIQUEUR
grand marnier or cointreau, orange flavor

Directions

For crust, in a small bowl, combine crumbs, 3 tablespoon sugar and melted butter.

Press onto the bottom of a 9-inch springform pan.

Bake in a 350℉ (180℃) F oven for 10 minutes.

Cool.

For the filling, drain raspberries, reserving juice.

Set raspberries aside.

In a small saucepan, combine reserved juice, ¼ cup cold water and gelatin.

Let stand for 5 minutes.

Cook and stir over low heat until gelatin dissolves.

Remove from heat.

Cool for 10 minutes.

In large mixer bowl, beat cream cheese and ½ cup sugar with electric mixer on medium speed until blended.

Add reserved raspberries, Grand Marnier and raspberry-gelatin mixture.

Beat on low speed until well blended.

Chill until 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 594 67% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 28g 138%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 320mg 13%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 1%
Sugars g
Protein 15g
Vitamin A 32% Vitamin C 0%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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