Black Raspberry Cheese Cake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Cheescake is one of my most favorite desserts. If you check out my G.R. photos you'll see a variety of cheescakes I bake. Having left over frozen black raspberries from the summer, I made one of my favorites. Read more This recipe lends itself well to adpatation. Either way, it may be a swirled or completely pink/ purple kind of cheesecake. If you can find the seedless berries, even better. Ingredients:
crust |
chocolate cookie or cake crumbs ( esp chocolate sponge cake layer ) |
filling |
4 package cream cheese ( 8 oz each ) |
1 1/2 cup sugar |
4 large eggs |
1 cup sour cream |
2 tsp vanilla |
1 tbs cornstach |
1 cup black raspberries( fresh or frozen )pureed or finely chopped or red raspberries |
1, 3 oz pkg black or black or red raspberry gelatin |
topping |
1 jar of seedles black or red raspberry preserves |
optional whipped cream rosettes |
Directions:
1. Preparation does not include baking of a sponge cake layer or chocolate cookies.
2. Storebought is just fine too
3. Butter a 9 inch springform pan.
4. Either dust buttered pan heavily with chocolate cookie or cake crumbs or place a thin layer of a chocolate cake or sponge cake to fit bottom of springform pan.
5. Filling:
6. Beat softenred cream cheese smooth.
7. Beat in sugar and vanilla smooth.
8. Beat eggs all together separately and then blend into cream cheese mixture,
9. Blend in sour cream
10. Sift on cornstarch and blend in.
11. Mix raspberry puree and gelatin together.
12. One can either blend raspberry mix in completely to colorize cheese mixture or swirl into batter for a ripple effect
13. Pour mixture into crust
14. Bake in a 325 F oven until center appears almost set and jiggles like a custard .
15. Or bake in a water bath at a lower oven temp and longer baking- this method assures a crackless top
16. Check at one 1 hour for doneness and continue to bake as needed .
17. Cool completely on rack.
18. Chill overnight or at least 8 hours
19. When cool spread over the top the raspberry preserves.
20. To make this cheescake even more glamourous, pipe whipped cream rosettes in a decorative border over the top
21. Note: I bake my own sponge cake layer but storebought is fine too
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