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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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