Directions:
- Heat oven to 350 degrees F.
- Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth. Pour over piecrust and bake for 50 minutes (until center is set). To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking.
- Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours until cold.
- To prepare Raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Bring to a boil. Reduce to a simmer and reduce mixture by 1/2.
- To Plate: Serve a wedge of cheesecake with pool of each sauce on the side.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.13 Kcal (2161 kJ) | ||
| Calories from fat | 206.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.93g | 35% | |
|---|---|---|---|
| Cholesterol | 147.09mg | 49% | |
| Sodium | 279.17mg | 12% | |
| Potassium | 310.42mg | 7% | |
| Total Carbs | 71.19g | 24% | |
| Sugars | 47.29g | 189% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 9.27g | 19% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 2mg | 11% | |
| Calcium | 150.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 166.68 Kcal (698 kJ) | ||
| Calories from fat | 66.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 35% | |
|---|---|---|---|
| Cholesterol | 47.5mg | 49% | |
| Sodium | 90.16mg | 12% | |
| Potassium | 100.25mg | 7% | |
| Total Carbs | 22.99g | 24% | |
| Sugars | 15.27g | 189% | |
| Dietary Fiber | 1.37g | 17% | |
| Protein | 2.99g | 19% | |
| Vitamin C | 4.6mg | 24% | |
| Iron | 0.7mg | 11% | |
| Calcium | 48.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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