Raspberry Cheesecake
From lacrenshaw 15 years ago
- 100 minutes to make
- Serves 12
Sweet creamy but tart confection. The sour cream topping is the icing on the cheesecake!
Ingredients
- CRUST: shopping list
- 2 1/2 cups graham cracker crumbs shopping list
- 1/4 cup butter, melted shopping list
- FILLING: shopping list
- 2 pounds cream cheese, room temperature shopping list
- 1 tablespoon all-purpose flour shopping list
- 1 3/4 cups sugar shopping list
- 4 large eggs shopping list
- 1/2 teaspoon vanilla shopping list
- 1 1/2 teaspoons orange zest shopping list
- 1 cup raspberries, preferably fresh (if frozen, thawed) shopping list
- 3 tablespoons sugar shopping list
- 1 cup sour cream shopping list
How to make it
- Preheat oven to 325 degrees F.
- Combine Graham cracker crumbs and butter well.
- Press onto bottom and slightly up sides of a 9" springform pan.
- Beat cream cheese and sugar together until smooth.
- Add flour, eggs and vanilla.
- Beat well.
- GENTLY fold in the orange zest and raspberries.
- Pour batter into crust .
- Bake for 60 to 90 minutes.
- Cover with foil if cake begins to brown.
- Remove from oven.
- Don't turn oven off,
- Let rest for 10 minutes.
- Combine the sour cream with the sugar.
- Pour gently atop the cheesecake.
- Return to oven for 10 minutes.
- Garnish with whipped cream and berries, if desired.
The Rating
Reviewed by 6 people-
Mmmmm...Sounds different and so havenly luscious!
juels
in Clayton loved it
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love the addition of raspberrys and lemon zest thanks high5
momo_55grandma
in Mountianview loved it
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drool. love this!
midgelet
in Whereabouts loved it
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