Cheesecake Recipe

Tonight I had my monthly book club meeting, and I was the one who brought dessert. I like cooking pretty much anything, but desserts are my specialty. I don't make them too often, but I love doing it. This month, we read the book TWILIGHT which is loosely based on vampires (sounds crazy, I know, but just read it!) where the main character is extremely pale and (obviously) vampires want to drink her blood. SO, I made vanilla bean cheesecake with raspberry sauce, to tie in with the color scheme. Ann was a fabulous hostess, and I had a wonderful time! Here's the recipe for the sinful cheesecake:

New York Cheesecake with Raspberry Sauce

CHEESECAKE
1 3/4 cup graham cracker crumbs
1/3 c. butter, melted
1 1/4 c. sugar
3 pkg. cream cheese, softened
2 tsp. vanilla
3 eggs
1 c. dairy sour cream

WHIPPED CREAM TOPPING
1 c. heavy whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla

RASPBERRY SAUCE (make a double batch and freeze! Great on waffles or ice cream)
**Takes a long time to make, so plan ahead
1 pkg. (10 oz.) frozen raspberries
1/2 cup sugar
3 Tbsp. lemon juice
1 Tbsp. orange liqueur (or splash orange juice)optional
1 tsp. cornstarch

Make the raspberry sauce first...OR do it while cheesecake is cooling:
For raspberry sauce, combine berries, sugar, and lemon juice, and if desired orange liqueur in a large saucepan. Bring to a boil; reduce heat, and simmer uncovered 5 min. or until raspberry mixture starts to thicken. Remove from heat and let cool completely. Press raspberry mixture through a wire-mesh strainer into a small saucepan, by stirring frequently and using the back of a spoon to squeeze out juice. Discard pulp and seeds (although some will escape through the strainer...it's ok.) Whisk in 1 tsp. cornstarch. Bring to a boil and cook 1-2 minutes or until thickened. Store in refrigerator up to 3 days.


1. Combine graham cracker crumbs, butter, 1/4 cup sugar. Press on bottom and 2 1/2 inches up the side of an 8 or 9 inch springform pan. Set aside.

2. In a large bowl or KitchenAid mixer, beat cream cheese, remaining sugar, and vanilla on high speed, until creamy. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan.

3. Bake at 350 for 50-70 min. (depending on oven)or until center is set. Turn off oven, leaving door slightly ajar, and leave cheesecake in oven for one hour.
*While cake is finishing up, beat 1 c. heavy whipping cream, 2 Tbsp. sugar, and 1/2 tsp. vanilla on medium speed until stiff peaks form. Cover and refrigerate.

4. After one hour in open oven, remove cheeecake from oven and cool completely. Chill four hours or overnight. About an hour before serving, spread whipped cream evenly over cheesecake. Refrigerate again until ready to serve. Upon serving, drizzle a generous amount of raspberry sauce over the cheesecake pieces. Serves 12 with good-sized pieces.

Enjoy it!! It's excellent, and a definite crowd-pleaser!