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Raspberry Chocolate Cheesecake

2 cups chocolate wafer crumbs (about 38 wafers)
1/3 cup sugar 1/2 cup butter, melted

1 envelope unflavored gelatin
3/4 cup cold water
2 cups heavy whipping cream
3 pkg. (two 8 oz., one 3 oz.) cream cheese, softened
1/3 cup sugar
4 squares (1 oz. each) semisweet chocolate, melted and cooled
1cup fresh or frozen raspberries
Fresh raspberries and mint, optional

• Combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 inch up the sides of a greased 9 inch springform pan; set aside.
• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly.
• In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat cream cheese and sugar; stir in cooled gelatin. Transfer half of the mixture to another bowl.
• To one bowl, fold in melted chocolate and half the whipped cream. Pour over prepred crust. To the other bowl, carefully fold in the remaining whipped cream, then the raspberries. Pour over chocolate layer. Cover and refrigerate for 6 hours or overnight.
• Carefully run a knife around edge of pan to loosen. Remove sides of pan before slicing. Garnish with berries and mint if desired.

Refrigerate leftovers....if there are any! 12 Servings