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RASPBER2
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1991-06-06
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RASPBERRY CHEESECAKE
1 c. graham cracker crumbs
3 T. sugar
1/4 c. melted butter
10 oz. frozen raspberries, thawed
1/4 c. cold water
1 envelope unflavored gelatin
8 oz. cream cheese
1/2 c. sugar
1 T. Grand Marnier
1 c. whipping cream, whipped
Combine crumbs, sugar, and butter and press into bottom
of 9-inch springform pan. Bake at 350 degrees for 10 minutes.
Cool. Drain raspberries, reserving juice. Combine juice, water
and gelatin in saucepan and let stand for 5 minutes. Cook and
stir over low heat until gelatin dissolves. Remove and cool for
10 minutes.
Beat cream cheese and sugar on medium speed until
blended. Add raspberries, Grand Marnier, and gelatin mixture.
Beat on low speed until blended. Chill in bowl until partially
set. Gently fold whipped cream into mixture and spoon into
springform pan. Chill for 6 to 24 hours. Run knife around edge
of pan to loosen. Remove sides. Top with fresh raspberries and
additional whipped cream if desired. Makes 10 servings.
From: Donna Kummer
Date Entered: June 2, 1991