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RASPBERRY CHEESECAKE PIE - Peoria Recipes
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RASPBERRY CHEESECAKE PIE Submitted by: Princess10 |
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Princess10 says: ""A really cool and refreshing dessert for those hot days!
Evening Shade Inn"
"
INGREDIENTS
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
1 chocolate crum 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 powdered sugar
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
1 chocolate crum 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 powdered sugar
DIRECTIONS
In a large bowl, beat the cream cheese, sugar and vanilla until smoooth. Add eggs, beat on low speed just until combined. Pour into crust. Bake at 325 degrees for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
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.
In a small bowl, beat the cream until it begins to thicken. Gradually add the confectioners' sugar, beat until stiff peaks form. Remove 1/2 cup for garnish, cover and refrigerate.
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.
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.
In a small bowl, beat the cream until it begins to thicken. Gradually add the confectioners' sugar, beat until stiff peaks form. Remove 1/2 cup for garnish, cover and refrigerate.
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.
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