Oh So Rich Cheesecake
- 3/4 c graham cracker crumbs
- 1/2 c finely chopped/crushed pecans
- 2 Tbsp brown sugar
- 1/4 c melted butter
- 3 8-oz packages cream cheese, room temperature
- 1 c sugar
- 1 Tbsp vanilla
- 1 c sour cream (not light)
- 1 c heavy whipping cream
- 4 eggs, separated
- 2 c fresh raspberries, divided
- 1 c sugar
- 1/4 tsp nutmeg
- juice of 1 lemon wedge
Use a well-greased 10-inch or larger springform pan. Combine the graham cracker crumbs, pecans, sugar, and melted butter until well blended. Press in the bottom and part way up sides of the springform pan.
Preheat oven to 300° F. In bowl of mixer, combine cream cheese, sugar, and vanilla and beat 30 seconds until blended. Add in sour cream and whipping cream; beat 1 minute at medium speed. Add egg yolks and beat another minute, until well blended.
Whip egg whites in a separate bowl until thick and soft peaks form. Fold egg whites into cheesecake mixture, using very low speed of mixer or by hand, until well combined. Turn mixture into the springform pan.
Bake 1 1/2 to 2 hours at 300°. Cake should still be slightly soft in center when you remove it from the oven, but not too runny. Refrigerate 4 hours. Remove sides of springform pan before slicing or topping.
Topping: Place 1 1/4 cups of the berries in a saucepan with the sugar. Heat to a boil and cook 5 minutes, stirring constantly. Juice should gel when dropped onto a chilled plate. Remove from heat and stir in nutmeg and the juice of a lemon wedge.
You may top the entire cheesecake, or slice it first and put the topping on each slice. Place the cooked topping on first, then scatter the remaining fresh berries over top.
SPECIAL NOTE: Another way to bake this cheesecake:
Bake for 350° for 1 hour only, then shut the oven off and do not open the door for 5-6 hours.