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Raspberry Cream Cheesecake Recipe

   
 

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     Raspberry Cream Cheesecake

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   10 to 12
Preptime   at least a day

Ingredients
1 1/2 cups butter cookie crumbs
3 tbsp unsalted butter, melted
1 packet(1/4oz) powdered unflavored gelatin
1/4 cup milk
2 packages (each 8oz) cream cheese, softened
1 tbsp fresh lemon juice
2 tbsp vanilla
1 jar (7.5 oz) marshmallow cream (fluff)
1 cup whipping cream
 
1/4 cup granulated sugar
2 cups fresh raspberries, crushed

Instructions
Crust- In a medium bowl, combine cookie crumbs and butter. Press into the bottom of cheesecake pan and freeze.
Filling- Sprinkle gelatin over milk in a small saucepan and let stand for 1 minute. Stir over low heat until gelatin completely dissolved. Set aside to cool slightly. In a mixer bowl, beat cream cheese on medium for 3 minutes. Slowly add dissolved gelatin. Mix in lemon juice and vanilla. Add marshmallow cream, beating on medium until blended. Set aside. In a well-chilled bowl, whip cream on medium high until soft peaks form. With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Fold whipped cream and crushed raspberries into the mixture. Pour over frozen crust. Chill until firm, about 6 hours. Run a hot knife around the edge of the pan to loosen.
Serving Suggestions
As decoration, add raspberries to the top.


Originally Submitted
9/18/2013





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