Raspberry Cheesecake

Raspberry Cheesecake


A quick 10 minutes in the oven is all this vanilla wafer crust requires and the creamy raspberry cheesecake filling sets up nicely over night in the refrigerator making this decadent cheesecake your new favorite make ahead dessert. 


Servings: 10 - 12 



1 1/2 cups Vanilla wafer crumbs
1/4 cup Sugar
1/3 cup Butter, melted
1 1/4 cups Robert Rothschild Farm Seedless Red Raspberry Preserves
1 Envelope unflavored gelatin
1/2 cup  Cold water
1/2 cup Boiling water
16 oz. Cream cheese, softened
1/2 cup Sugar
1 tsp. Vanilla


Combine crumbs, sugar and butter. Press into bottom and 1-1/2 inches up side of a 9-in. spring form pan. Bake at 350 degrees F for 10 minutes; cool. In small bowl sprinkle gelatin over cold water; let stand 5 minutes. Add boiling water; stir until gelatin dissolves. In bowl of electric mixer beat cream cheese, sugar and vanilla. Gradually add 1 cup Seedless Red Raspberry Preserves and gelatin mixing thoroughly; pour into crust. Refrigerate over night. Remove sides of pan. Spread 1/4 cup Seedless Red Raspberry Preserves over top. Garnish with whipped cream if desired.