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Raspberry Chiffon Cheesecake




Source of Recipe


Internet


List of Ingredients




1 3/4 cups Oreo cookie crumbs
1/3 cup butter, melted
20-oz frozen raspberries, thawed
2 envelopes unflavored gelatin
1 cup cold water
1 cup boiling water
32 oz. cream cheese, softened
1 cup sugar
4 Tbsp. Chambord Raspberry Liqueur
1 cup Melba Sauce or Raspberry Jam
Chocolate Sauce



Recipe



Crust

Set oven at 350 F. Have a 10-inch springform pan ready by spraying with non-stick spray. (If you have cardboard rounds, place this in the springform before forming the crust.)

Mix cookie crumbs and melted butter in a bowl, and press a thin crust (1/4”) into the bottom and sides of pan. Place in oven and bake for 10 minutes. Remove and cool completely at room temperature.

Filling

Puree thawed raspberries in food processor and strain out seeds. Set aside. In small bowl, combine gelatin with cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear.

Beat cream cheese, sugar and 2 tablespoons raspberry liqueur until well blended. Add the raspberry puree and gelatin mixture, and blend thoroughly. Pour into crust and refrigerate for several hours – until cake is completely firm.

Remove the Springform ring (keep it on the cardboard round). Mark top for 12-pieces.

Combine Melba sauce with the remaining 2 tablespoons of raspberry liqueur and set aside.

Serving

Place portion onto dessert plate. Drizzle the top with raspberry sauce and garnish with zigzag lines of chocolate sauce across cake and plate. Place a large rosette of whipped cream on plate against side of cake. Place a mint leaf in the whipped cream. Sprinkle the plate with fresh raspberries.