Cheesecake with Raspberry Sauce

By

It is a family tradition to make this for our Christmas dinner. And when my daughter was away from home, I made this for her birthday—I shipped it with candles on dry ice. —Jeanette Volker, Walton, Nebraska (Taste of Home)

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Ingredients

  • FILLING:
  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • ......................................
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 7 eggs, lightly beaten
  • ......................................
  • SAUCE/TOPPING:
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Preparation

Step 1

Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5-8 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, heavy cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 350° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

For sauce, place raspberries and sugar in a food processor; cover and process until blended. For topping, in a small bowl, beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve cheesecake with raspberry sauce and topping. Yield: 16 servings.
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REVIEWS:

Too bad it is for so many servings. Looks hard to scale down to 4.

Reviewed on Jan. 03, 2012 by vbtiger

Awesome cheesecake, this is a winner, but next time I would make it the night before serving. I waited 2 hours before serving and it wasn't solid or set. The raspberry sauce plus whip cream is great.

I overlooked the bit about putting the double wrapped foil - resulting in a soggy crust. I took it out of the water as soon as I realized this and put the cake back into the oven with foil on top to cook longer in hopes of drying the water out.



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