Raspberry Cheesecake by domesticdiva

By DOMESTICDIVA

Ingredients

• Crust:
• 12 lemon-nut cookies
• 1/2 cup toasted chopped walnuts*
• 1/4 cup unsalted butter, melted
• 3 tbsp. sugar
• Filling:
• 7 (8oz) pkg. cream cheese, softened
• 1 cup sugar
• 2 tbsp raspberry flavored liqueur or berry juice concentrate
• 4 eggs
• 1/2 cup sour cream
• 1 cup fresh raspberries
• Glaze:
• 1/2 cup plus 2 tbsp. water, divided
• 1/2 cup sugar
• 3 tbsp unsalted butter, cut up
• 2 tbsp. cornstartch
• Garnish:
• 1 cup heavy whipping cream
• 1 tbsp. sugar
• 1 cup fresh raspberries

Details

Servings 16

Preparation

Step 1

Heat oven to 300 degrees. In food processor, process cookies and walnuts until finely chopped. Add melted butter
and 3 tbsp. sugar; pulse to mix.

wrap outside of 9-1/2" springform pan with heavy-duty foil. Line bottom of pan with parchment. Press crumb mixture in bottom and 1" up the sides of pan.

In large bowl beat cream cheese and 1 cup sugar at medium speed until smooth and creamy. Beat in liqueur until well blended. add eggs one at a time, beating just until combined. beat in sour cream scraping down bowl occasionally. Carefully fold in 1 cup raspberries. Pour into springform pan.
(filling will come up almost to top of the pan.)

Place springform pan in water bath 1 hr 40 minutes to 1 hr 45 mintues or until edges are puffed and top is dry to the touch. Center should be less set than the edges and will move when pan is tapped. It should not ripple as if liquid.

remove from oven. Remove cake from water bath; cool completely on wire rack.

After cake has cooled; make glaze.
In medium saucepan combine 1/2 cup of water, 1/2 cup sugar and 3 tbsp. butter. Bring to a boil over medium high heat, stirring frequently. Add 1 cup raspberries; cook 1 minute or until raspberries are soft, stirring constantly.

Remove from heat; strain through sieve. Return to medium high heat.
In small bowl, combine remaining 2 tbsp water nad cornstarch; stir into raspberry mixture. Bring to a boil, stirring constantly. Cook 1 minute; pour into small bowl. cool until no ;onger warm put still pourable. Spoon over cheesecake; tap cheesecake on counter to eliminate any air bubbles. Refrigerate 15 to 20 minutes or until glaze is set. Remove sides of pan.

In medium bowl, beat cream and 1 tbsp. sugar at medium high speed until stiff peaks form. Using a pastry bag with star tip, pipe cream around edge of cake. Top with fresh raspberries. Refrigerate until ready to serve.

* to toast walnuts spread on cookie sheet, bake at 375 for 7 to 10 minutes or until lightly browned. cool