| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Cheesecakes, Fruits |
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 |
INSTRUCTIONS
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, 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
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