↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1-1/2 cups fine graham cracker crumbs (about 24 squares)
6 tbsp butter, melted
1/4 cup sugar
Filling:
3 (8 oz) pkg Cream Cheese, softened
1/2 tsp salt
1 tbsp vanilla
2 tbsp lemon juice
1/2 cup sugar
4 large eggs
Topping:
2 cups Sour Cream
1/4 cup powdered sugar
1 (10 oz) pkg frozen raspberries, thawed
1 tbsp corn syrup
Preheat oven to 350. Line bottom of an 8- or 9-inch springform pan with a round of parchment paper. Butter sides of pan lightly.
Mix graham cracker crumbs, butter and 1/4 cup sugar until blended. Press mixture firmly over bottom and 2 inches up the sides of the pan. Bake 10 minutes until toasted; remove from oven and cool on a rack. Lower oven temperature to 250.
In a large bowl, beat the Cream Cheese, salt, vanilla, lemon juice and sugar until well mixed. Add eggs and blend two minutes or until creamy. Pour into the baked crust. Bake for 1-1/2 to 2 hours or until the center jiggles slightly when pan is shaken (center will set upon standing). Remove from oven and cool on rack for 10 minutes. Increase oven temperature to 450.
Mix sour cream and powdered sugar together. Spread over cake. Bake 5 minutes or until the cream is set but not browned. Remove from oven and cool completely on a wire rack. Cover and refrigerate for at least 24 hours before serving or freeze until firm.
For raspberry topping, strain raspberries, catching the juice in a saucepan. Discard berries. Mix juice with corn syrup. Heat to boiling and boil for 2 to 3 minutes until syrupy. Cool.
Spread raspberry topping on top of the chilled or frozen cake.
view more member recipes
RASPBERRY CREAM CHEESECAKE
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1-1/2 cups fine graham cracker crumbs (about 24 squares)
6 tbsp butter, melted
1/4 cup sugar
Filling:
3 (8 oz) pkg Cream Cheese, softened
1/2 tsp salt
1 tbsp vanilla
2 tbsp lemon juice
1/2 cup sugar
4 large eggs
Topping:
2 cups Sour Cream
1/4 cup powdered sugar
1 (10 oz) pkg frozen raspberries, thawed
1 tbsp corn syrup
Preheat oven to 350. Line bottom of an 8- or 9-inch springform pan with a round of parchment paper. Butter sides of pan lightly.
Mix graham cracker crumbs, butter and 1/4 cup sugar until blended. Press mixture firmly over bottom and 2 inches up the sides of the pan. Bake 10 minutes until toasted; remove from oven and cool on a rack. Lower oven temperature to 250.
In a large bowl, beat the Cream Cheese, salt, vanilla, lemon juice and sugar until well mixed. Add eggs and blend two minutes or until creamy. Pour into the baked crust. Bake for 1-1/2 to 2 hours or until the center jiggles slightly when pan is shaken (center will set upon standing). Remove from oven and cool on rack for 10 minutes. Increase oven temperature to 450.
Mix sour cream and powdered sugar together. Spread over cake. Bake 5 minutes or until the cream is set but not browned. Remove from oven and cool completely on a wire rack. Cover and refrigerate for at least 24 hours before serving or freeze until firm.
For raspberry topping, strain raspberries, catching the juice in a saucepan. Discard berries. Mix juice with corn syrup. Heat to boiling and boil for 2 to 3 minutes until syrupy. Cool.
Spread raspberry topping on top of the chilled or frozen cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Raspberry And Cream Cheesecake
by sgre52160
1 (18.25 oz) box white cake mix 1/2 small box raspberry gelatin 1 (10 oz) pkg frozen raspberries, drained Frosting 1/2 cup butter, softened 1 (8 oz) pkg cream cheese, softened 1 (1 lb) box con
by sgre52160
1 (18.25 oz) box white cake mix 1/2 small box raspberry gelatin 1 (10 oz) pkg frozen raspberries, drained Frosting 1/2 cup butter, softened 1 (8 oz) pkg cream cheese, softened 1 (1 lb) box con
Raspberry Cream Cheesecake
by sgre52160
Crust: 1 1/2 cups fine graham cracker crumbs (about 24 squares) 6 tbsp butter, melted 1/4 cup sugar Filling: 3 (8 oz) pkg cream cheese, softened 1/2 tsp salt 1 tbsp vanilla 2 tbsp lemon jui
by sgre52160
Crust: 1 1/2 cups fine graham cracker crumbs (about 24 squares) 6 tbsp butter, melted 1/4 cup sugar Filling: 3 (8 oz) pkg cream cheese, softened 1/2 tsp salt 1 tbsp vanilla 2 tbsp lemon jui
Red Raspberry Ice Cream Cake With Raspberry Amaretto Sauce
by sgre52160
For the cake: 6 cup red raspberries, frozen 1/2 gallon vanilla ice cream About 2 dozen Italian-style ladyfingers (available at most large grocery stores) 1/4 cup Amaretto liqueur (optional)
by sgre52160
For the cake: 6 cup red raspberries, frozen 1/2 gallon vanilla ice cream About 2 dozen Italian-style ladyfingers (available at most large grocery stores) 1/4 cup Amaretto liqueur (optional)
Raspberry Truffle Cheesecake - Cheesecake Factory
by sgre52160
Crust 1 1/2 cups chocolate cookie crumbs 1/3 cup butter, melted Filling 1/2 cup raspberry preserves 1/4 cup water 4 (8 oz) pkg cream cheese, softened 1 1/4 cups sugar 1/2 cup sour cream
by sgre52160
Crust 1 1/2 cups chocolate cookie crumbs 1/3 cup butter, melted Filling 1/2 cup raspberry preserves 1/4 cup water 4 (8 oz) pkg cream cheese, softened 1 1/4 cups sugar 1/2 cup sour cream
Raspberry Cheesecake
by sgre52160
3/4 cup flour 3 tbsp sugar 1 tsp finely shredded lemon peel 6 tbsp butter 1 slightly beaten egg yolk 1/2 tsp vanilla 3 (8 oz) pkg cream cheese, softened 1 cup sugar 2 tbsp flour 1/4 tsp salt
by sgre52160
3/4 cup flour 3 tbsp sugar 1 tsp finely shredded lemon peel 6 tbsp butter 1 slightly beaten egg yolk 1/2 tsp vanilla 3 (8 oz) pkg cream cheese, softened 1 cup sugar 2 tbsp flour 1/4 tsp salt
view more member recipes
related CDKitchen recipes
Black-Bottom Raspberry Cheesecake
Crustless Chocolate Raspberry Cheesecake
Double Chocolate Raspberry Swirl Cheesecake Bars
Low Fat Chocolate Raspberry Cheesecake With Chocolate Wafer Crust
Raspberry Gelatin Ice Cream Salad
Whipped Cream Frosting With Raspberry Sauce
Rock Bottom Brewery Cheesecake