Raspberry Cheesecake

2 C cottage cheese
2 C sour cream
8 oz cream cheese, softened
1-1/2 C Imperial Sugar/Dixie Crystals confectioner’s sugar
2 t vanilla
1 C raspberry preserves
3 envelopes unflavored gelatin
2 T lemon juice
Chocolate Wafer Crust
Raspberries
Chocolate Leaves

In a large bowl, combine cottage cheese, sour cream, cream cheese, Imperial Sugar/Dixie Crystals Confectioners Powdered Sugar and vanilla. Beat until smooth. In small saucepan, combine preserves, gelatin and lemon juice. Cook and stir until gelatin is dissolved and preserves melted. Cool and fold into cheese mixture. Chill, stirring every 10 minutes, until mixture starts to mound. Meanwhile, prepare crust, cool. Oil sides of pan slightly. When mixture mounds, pour into pan. Chill 4 hours. Gently release sides of pan, place dessert on serving platter. Garnish with raspberries and chocolate leaves if desired.

Chocolate Wafer Crust
1-1/2 C chocolate wafer crumbs
1/3 C melted butter

Toss crumbs with butter. Press into bottom of 9-inch spring-foam pan. Bake 8-10 minutes in preheated 375-degree oven. Cool.

Reader rating (5 Stars = Excellent):  5

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Readers comments:  judith leyva, 1/18/2008 11:38:25 PM EST I need more recipes of the cakes. Thanks.