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I love the versatility of this cheesecake. You can use any topping to make it different. I prefer raspberry, though any fruit (chocolate, caramel and nuts maybe) would do. I hope you enjoy this recipe as much as my co-workers enjoyed eating it!

Raspberry Cheesecake

Crust:

  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted

Filling:

  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour

Topping:

  • 1 cup raspberries, fresh or frozen
  • 1/4 cup raspberry jelly (I prefer Smucker’s Simply Fruit)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill in refrigerator until serving.

Combine the fruit (defrosted if using frozen) with the jelly. Microwave it for 30 to 60 seconds. Spoon over top of cheesecake.

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