- 16
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.
Nutritional Facts
1 serving (1 slice) equals 423 calories, 28 g fat (17 g saturated fat), 180 mg cholesterol, 186 mg sodium, 37 g carbohydrate, 1 g fiber, 6 g protein.