Ingredients:
1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
FILLING:
5 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
1 c. (8 oz.) sour cream
1/2 c. heavy whipping cream
2 tsp. vanilla extract
7 eggs, lightly beaten
SAUCE:
1 pkg. (12 oz.) frozen unsweetned raspberries, thawed
1/2 c. sugar
2 c. heavy whipping cream
1/2 c. confectioners' sugar
1 tsp. vanilla extract
Directions:
Place a greased 10 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 350 degrees for 5-8 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, heavy cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 inch of hot water to a larger pan.
Bake at 350 degrees for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
For sauce, place raspberries and sugar in a food processor; cover and process until blended. For topping, in a small bowl, beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve cheesecake with raspberry sauce and topping.
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