New York Cheesecake with Raspberry Sauce

 

 

 

So with a winter warning for 6-10 inches of snow Sunday was a perfect day to stay in and play in the kitchen. We had stocked up on cream cheese when it was on sale for Christmas so it's been sitting in the fridge begging me to make a cheesecake....really that was Mark doing the begging.

 

Start by setting ingredients out at room temperature or etleast 10 min.

 

 

Crust

1 Cup graham cracker crumbs

3 Tbsp sugar

3 Tbsp butter melted

For the crust mix the G.C. crumbs, sugar and butter and press into the bottom of a 9 inch spring form pan. Bake 350* for 10 min.

Cheesecake

5 pkg (8oz each) Philadelphia Cream Cheese

1cup sugar

3Tbsp flour

3 eggs

1 cup sour cream

 

For the cheesecake mix cream cheese , 1 cup of sugar, flour and vanilla with electric mixer on med speed until well blended. Add eggs 1 at a time mixing on low speed after each addition, just until blended. Blend in sour cream. Do not over beat as too much air will make it rise too high and then fall, creating lots of cracks. Pour over crust.

 

Bake 1hr 5min to 1hr 10 min or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake, cool before removing rim of pan. Refrigerate a minimum 4 hr.

Makes 12 servings

 

Not a bad looking cheesecake. I have read that if you wrap the bottom of your pan with foil and submerse it in a water bath to bake it will help prevent cracks in your cake. I personally think this is more work then it's worth since none of us mind eating it with the cracks. This one only had one small crack. Worth putting up with.

 

 

Raspberry Sauce

Not wanting to run out in the snow I decide to concoct my own sauce. So I took 6 Tbs Raspberry jelly and stirred in 4 Tbs corn syrup it was quite tasty and it was hit with all, it will be used again in the future.