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Raspberry Chiffon Cheesecake
Make favorite crust* and bake 12 minutes.
Filling:
10 oz. thawed raspberries
¼ cup water
1 envelope gelatin
8 oz. cream cheese
½ cup sugar
1 Tbsp Grand Marnier
1 Cup whipping cream – whipped to soft peaks
Drain raspberries. Reserve juice and combine with water and gelatin. Let stand 5 minutes. Cook and stir until gelatin dissolves. Cool.
Beat cream cheese and sugar until combined – addraspberries, Grand Marnier and gelatin mixture and beat until blended. Fold in whipped cream and pour overcrust. Chill.
I used to run a cheesecake business - for a chocolate crust I used oreo's (1 1/2 cup crushed in a food processor with 2T melted butter) - press into pan and bake at 325 for about 12 minutes. I recently discovered Trader Joe's sells Chocolate Crème Vanilla Cookies (tastes better than Oreo's). This crust also works with the same recipe in a pie crust.
Phyllis Chinn
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