Raspberry Cheesecake

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Raspberry Cheesecake

  • Total time: 6 Hours
  • Servings: 1 Cheesecake

Ingredients

Crust:

  • 1 Cup Crushed Graham Crackers
  • 2 Tbsp Sugar
  • 4 Tbsp Melted Butter

Filling:

  • 2 Packages (8 oz) Cream Cheese (lowfat works great and is softer)
  • 2 Eggs (blended first)
  • 2 tsp Vanilla
  • 2/3 Cup Granulated Sugar
  • 8 oz Sour Cream (I often use Daisy Light)
  • 2 Tbsp Granulated Sugar
  • 1/2-1 tsp Vanilla

Topping:

  • 12 oz Bag of Frozen Raspberries
  • 1/4 Cup Sugar
  • 2 tsp Cornstarch

Directions

  • 1)

    For the crust: Mix together the graham crackers, sugar and melted butter and pat down in a springform pan.

  • 2)

    For the filling: With electric beaters or mixer, mix and pour into the crust the cream cheese, eggs (blended separately first), 2 teaspoons of vanilla, and 2/3 cup of granulated sugar.

  • 3)

    Bake at 350°F for 30-35 minutes until slightly browning on top and no longer jiggly in the middle. Refrigerate for 30 minutes.

  • 4)

    Mix together the sour cream, 2 tablespoons of granulated sugar and 1/2-1 teaspoon of vanilla. Spread on top of cooled cheesecake.

  • 5)

    Bake for 5 minutes at 350°F. Then refrigerate cake until cool.

  • 6)

    For the topping: Cook on the stove the raspberries, sugar and cornstarch. Start with melting the raspberries and then get a little of the raspberry juice and mix the cornstarch into it… then add the sugar to the raspberries and mix and then add the cornstarch mixture.

  • 7)

    Wait until cool (I usually stick the hot saucepan onto a pile of ice in a bowl so that it cools down faster). Then spread on refrigerated cheesecake and return to fridge to set.