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Imperial Cheesecake With Chocolate and Strawberries
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Carme Engel via Pauline Viviano
| 1 tablespoon | butter |
| ¾ cup | vanilla wafer crumbs |
| 1½ tablespoons | unflavored gelatin |
| 1/3 cup | water |
| 2 8-ounce packages | cream cheese, at room temperature |
| ½ cup | sugar |
| 1 teaspoon | vanilla |
| 2 cups | cream, whipped |
| 2 10-ounce packages | frozen raspberries in syrup, defrosted |
| 4 ounces | semi-sweet chocolate, chopped into small chunks |
In a 10-inch springform pan, spread butter and sprinkle crumbs evenly. In a metal measuring cup, soften gelatin in water. Place cup in a larger pan with simmering water and stir until gelatin is dissolved. Set aside.
Beat cream cheese with sugar and vanilla until cream cheese is smooth and fluffy. Fold in the whipped cream, raspberries, chocolate and dissolved gelatin until blended. Pour mousse into prepared crumbed pan and spread to even. Refrigerate until firm.
To serve, decorate top with fresh raspberries and grated chocolate.
Serves 8 to 10.
Note: Do not drain the raspberries. Use the syrup and fruit for this recipe.
From Pauline Viviano, who got it from Carme Engel.
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