Raspberry cheesecake

By á-3503

Ingredients

• Crust:
• 1 1/2 c. graham cracker crumbs
• 1/4 c. sugar
• 6 Tbsp. butter, melted
• Cheesecake batter:
• 3 (8 oz.) cream cheese softened
• 1 c. sugar
• 1 c. sour cream
• 3 eggs, lightly beaten
• 1 1/2 tsp. vanilla
• Raspberry filling:
• 1/2 pkg. frozen unsweetened raspberries
• 1 Tbsp. sugar
• 1 tsp. cornstarch
• 1/4 c. water

Preparation

Step 1

In a bowl, combine crumbs, sugar and butter. Press onto bottom of a greased spring form pan. Place on a cookie sheet to bake. Bake at 350 degrees for 5 minutes or until set. Cool.

In a saucepan, combine raspberries, sugar, cornstarch, and water. Bring to a boil and continue boiling for 5 minutes or until sauce is thick.

Beat cream cheese, sugar and sour cream until smooth and creamy. Blend in eggs DO NOT OVERBEAT EGGS! Stir in vanilla.

Pour half of cheesecake batter over crust. Spoon half of the raspberry filling over the batter. Pour remaining cheesecake batter into pan, and spoon remaining raspberry filling over batter. Swirl batter slightly with knife to create a marbled effect.

Place pan on baking sheet. Bake in a preheated oven at 350 degrees for 55-65 minutes or until middle is just set. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool completely.