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Raspberry Cheesecake
CRUST
5 oz Graham cracker crumbs
3 tablespoon Sugar
5 tablespoon Butter, melted
FILLING
16 oz Cream cheese; softened
1/2 c Sugar
1 pn Salt
1/2 teaspoon Vanilla
2 lg Eggs
3 tablespoon Chambord
TOPPING
8 oz Sour cream
1 tablespoon Sugar
1/2 teaspoon Vanilla
1 tablespoon Chambord
1 c Raspberries
Preheat oven to 350F.
To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9 inch springform pan.
To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan. To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake.
Refrigerate for 4 hours or unti firm. Top with fresh raspberries just before serving.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002.
