Cheesecake with Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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It is a family tradition to make this for our Christmas dinner. And when my daughter was away from home, I made this for her birthday Ingredients:
1-3/4 cups graham cracker crumbs |
1/4 cup sugar |
1/3 cup butter, melted |
filling: |
5 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
1 cup (8 ounces) sour cream |
1/2 cup heavy whipping cream |
2 teaspoons vanilla extract |
7 eggs, lightly beaten |
sauce/topping: |
1 package (12 ounces) frozen unsweetened raspberries, thawed |
1/2 cup sugar |
2 cups heavy whipping cream |
1/2 cup confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5-8 minutes. Cool on a wire rack.
3. 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 in. of hot water to larger pan.
4. Bake at 350° 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.
5. 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. Yield: 16 servings.
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