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Raspberry Cream Cheesecake (Converted) Recipe


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     Raspberry Cream Cheesecake (Converted)

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

375 mL butter cookie crumbs
45 mL unsalted butter, melted
1 packet(1/4oz) powdered unflavored gelatin
50 mL cup milk
2 packages(each 250g) cream cheese, softened
15 mL fresh lemon juice
10 mL vanilla
1 jar (7.5 oz) marshmallow cream (fluff)
250 mL cup whipping cream
50 mL cup granulated sugar
500 mL cups fresh raspberries, crushed

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
Add some raspberries for decoration!

Originally Submitted

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