Raspberry Cheesecake Recipe

From Dorothy McNett's Recipe Book.

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Photo of Raspberry Cheesecake recipe

Raspberry Cheesecake

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

for the crust:
about 20 vanilla wafers
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup soft butter

filling:
3 8 oz. packages cream cheese
1 1/4 cups sugar
6 eggs
1 pint (2 cups) sour cream
3 tablespoons flour
1 tablespoon vanilla, OR 1 tablespoon raspberry syrup or liqueur
1 tablespoon lemon juice

2 cups fresh or frozen raspberries
1/4 cup sugar

Preheat oven to 325 degrees. In food processor with steel chopping blade in place, process the crumbs, sugar, cinnamon, and butter. Press lightly into a 9-10 inch springform pan. Bake crust 3-5 minutes. Set aside. Microwave the cream cheese 3 minutes on half-power to soften it. Beat until smooth. Add sugar and eggs and beat well. Add sour cream, flour, flavoring, and lemon juice. Blend well. Pour into prepared crust. Bake 60 minutes at 325 degrees and let stand 1 hour in oven with door ajar before removing. Then refrigerate at least 3 hours and remove the cheesecake from the pan and place on a serving plate. Just before serving, in food processor with steel chopping blade in place, whirl 1 cup of the raspberries with the sugar until well pureed. Pass through a fine sieve and discard the seeds. Drizzle the sauce over the cheesecake and garnish with the whole berries.

Recipe created 1998-02-09.

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