- 30 mins
- 585 mins
Ingredients
- CRUST:
- 1 1/2 cup graham cracker crumbs
- 2 Tbsp suggar
- 4 Tbsp cold butter
- FILLING:
- 4 8oz pkgs cream cheese, softened
- 1 1/4 cups sugar
- 1 Tbsp lemon juice
- 2 tsp vanilla
- 3 eggs, beaten
- SOUR CREAM TOPPING:
- 1 pint sour cream
- 3/4 cup sugar
- RASPBERRY SAUCE:
- 2/3 cup sugar
- 4 tsp cornstarch
- 2 1/2 cup fresh or frozen raspberries
- 2 tsp lemon juice
- 3/4 tsp vanilla
- 1/2 tsp lemon juice
- Mix all ingredients together
Preparation
Step 1
In a small bowl, combine the cracker crumbs and sugar; cut in butter until crumbly (mine was a ball). Grease the side only of a 9-10 inch springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350 for 5 minutes, remove from oven; let cool. Turn off oven and open door to cool. Put aluminum foil around bottom and up sides of pan. Meanwhile, in a large mixing bowl, beat the cream cheese, sugar, lemon juice over crust. Set pan in rectangular cake pan or larger, fill to halfway up the sides of the springform pan. Place in cold oven, turn oven to 350. Bake for 45-55 minutes or until center is almost set. Add sour cream topping over baked cheesecake. Return to oven for 8 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer. Refrigerate overnight.
RASPBERRY SAUCE: In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain to remove seeds. Stir in lemon juice. Transfer to a small bowl. Store in the refrigerate. Yield about 1 cup.