Monday, November 22, 2010

A Raspberry Cheesecake Recipe You Will Love

Hi! If you are ever in need of a good cheesecake recipe, here is a good one. I took this picture with my phone last week. I accidently left the cheesecake in the oven a couple of minutes too long, so my graham cracker crust was a little darker than usual. This cheesecake is actually baked twice. It is completely cooled in the refrigerator between bakings. The cheesecake layer is baked first for 35 minutes and then the sour cream layer is added on later and baked again for 5 minutes. This recipe is not quick and easy, but it's well worth it.

Last week on Twitter, I mentioned I was in the process of making this recipe. Sarah Martina Parker asked for the recipe. Between the cheesecake layer and raspberry topping, there is a sour cream layer. I'll I can say is yum!

I've made this recipe since about 1995. I got it from a online newsgroup at my previous job. It was published in the Lewiston Morning Tribune in 1994. I've never been to Idaho, but thank you Idaho newspaper! The modifications I've made to the recipe are to use low-fat cream cheese, light sour cream, vanilla paste, and Splenda.


RASPBERRY CHEESECAKE
My friends and family love the taste of this cheesecake. I always use low fat cream cheese and sour cream. I regularly use Splenda instead of sugar. I like using vanilla paste instead of vanilla extract; I like seeing the bits of vanilla bean.

Makes: 12 slices minimum; more when cut smaller
Preparation Time: At least 1 hour
Need: 10-inch springform pan
Bake Time: 35 minutes, plus second baking for 5 minutes. Preheat oven to 350 degrees.

Crust:
2 Tablespoons sugar or Splenda
1½ Cups graham cracker crumbs
4 Tablespoons unsalted butter, melted
First Layer:
3 8-ounce packages low-fat cream cheese
3 eggs
1 Cup sugar or Splenda
1 Tablespoon vanilla paste (sometimes available @ Trader Joe’s) or vanilla extract
Second Layer:
1 pint light sour cream
3 Tablespoons sugar or Splenda
1 teaspoon vanilla paste (or vanilla extract)
Topping:
1 10-ounce package frozen raspberries, unsweetened
2 Tablespoons sugar or Splenda
1 Tablespoon cornstarch

  1. Mix crushed graham crackers, sugar, & melted butter. Pat onto bottom only of large, deep, springform pan.
  2. Let the light cream cheese soften in a bowl at room temperature for at least 30 minutes.
  3. Mix together the light cream cheese, eggs, sugar, & vanilla paste until smooth and pour into pan.
  4. Bake 35 minutes.
  5. Remove from oven and refrigerate at least 45 minutes to stop cooking action.
  6. Mix together light sour cream, sugar, and vanilla paste until smooth and spread over cooled cheesecake. Bake 5 additional minutes at 350 degrees.
  7. Refrigerate until cool.
  8. To make topping, cook frozen raspberries with sugar and cornstarch over medium heat, stirring until thickened. Cool and add to the top of the cheesecake.
  9. Refrigerate for a few hours before serving.

Note: To save time, I make the sour cream layer and raspberry topping a day ahead of time.

Enjoy!
Anthonette Chavez
Anthonette@gmail.com

5 comments:

Silvia said...

Oh my goodness Anthonette! This looks delicious, can't wait to try the recipe. Thank you for sharing it!!

hugs,

Sarah Martina said...

Sooooo glad you shared this! YUM! I'm going to make this AFTER the holidays so that just my family and I can enjoy it, lol! ;) Sort of a special treat just for us. Thanks for sharing, love! :)

sideoats + scribbles said...

Oh whoa, this looks so yummy!!!!

Happy Thanksgiving, Anthonette!

HUGS! :)

Sam said...

Ooooooohhhhhhhh YUMMY! I am salivating over your picture Anthonette. Thanks for the recipe for this delicious looking creation.

Best wishes,
Sam
:-)

Noelle said...

OMG. I need to read your blog more often! This looks amazing!!! Will definitely try!