How to make it

  • Preparation does not include baking of a sponge cake layer or chocolate cookies.
  • Storebought is just fine too
  • Butter a 9 inch springform pan.
  • Either dust buttered pan heavily with chocolate cookie or cake crumbs or place a thin layer of a chocolate cake or sponge cake to fit bottom of springform pan.
  • Filling:
  • Beat softenred cream cheese smooth.
  • Beat in sugar and vanilla smooth.
  • Beat eggs all together separately and then blend into cream cheese mixture,
  • Blend in sour cream
  • Sift on cornstarch and blend in.
  • Mix raspberry puree and gelatin together.
  • One can either blend raspberry mix in completely to colorize cheese mixture or swirl into batter for a ripple effect
  • Pour mixture into crust
  • Bake in a 325 F oven until center appears almost set and jiggles like a custard .
  • Or bake in a water bath at a lower oven temp and longer baking- this method assures a crackless top
  • Check at one 1 hour for doneness and continue to bake as needed .
  • Cool completely on rack.
  • Chill overnight or at least 8 hours
  • When cool spread over the top the raspberry preserves.
  • To make this cheescake even more glamourous, pipe whipped cream rosettes in a decorative border over the top
  • Note: I bake my own sponge cake layer but storebought is fine too

Reviews & Comments 2

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    " It was excellent "
    aussie_meat_pie ate it and said...
    Simply perfect - I love cheesecake and blueberries!!
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    " It was excellent "
    hungerhealer ate it and said...
    superb recipe !! well done , cant wait to make it ... well earned 5 f's !! Enjoy the holidays !!
    Was this review helpful? Yes Flag

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