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Categories:
cream cheese sugar salt eggs vanilla sour cream heavy cream flour juice from Cheerios granola coconut oil sour cream powdered sugar vanilla raspberry jam water Slurry of corn starch
Viewed: 13 - Published at: 5 years agoIngredients
- 3 packages Soften cream cheese
- 1 3/4 cup Sugar
- 1 pinch Salt
- 3 Eggs
- 2 tsp Vanilla
- 2/3 cup sour cream
- 2/3 cup heavy cream
- 1 tbsp Flour
- 1 Zest/juice from half a lemon
- 1 cup Cheerios
- 1 cup Granola
- 2 tbsp Melted coconut oil (can use butter I just didn't have any!)
- 1 cup Sour cream
- 1/2 cup Powdered sugar
- 1 tsp Vanilla
- 1 cup Seedless raspberry jam
- 1/4 cup Water
- 1 Slurry of corn starch and water
Method
- In a food processor pulse the Cheerios and granola until they are very fine.
- While the processor is running add your melted coconut oil.
- Empty contents into a spring form pan and push down to form a crust.
- Bake at 350 for 10 mins.
- Kick the oven back to 325
- Wash your food processor;).
- To the processor add cream cheese and pulse until completely blended and smooth.
- Add your sugar and salt and pulse for another minute
- Add vanilla and while food processor is running add eggs one at a time until each one is completely blended.
- Add lemon juice and lemon zest.
- In a measuring cup, measure out sour cream and heavy cream mix together.
- Add tablespoon of flour to that mix and whisk until all the clumps are gone.
- Again, while food processor is running add that mixture to the cheesecake batter.
- Blend until all ingredients are blended and smooth
- Add your mixture to the crust and bake at 325 for an 1hr 15mins.
- **either bake cheesecake in a water bath OR add water to an over safe bowl and place next to cheesecake on the cooking rack** Turn your oven off, and crack the oven door and let it sit in the oven for another 30-40mins.
- Take out and let it cool completely before adding your toppings.
- FOR THE SOUR CREAM GLAZE- mix all the ingredients by hand until smooth.
- Leave in fridge until ready to use
- FOR THE RASPBERRY SAUCE- add raspberry jam and water to a pot on medium low heat and whisk until smooth.
- Bring to a light boil.
- Make a slurry of about 1 tablespoon corn starch and water- whisk until smooth.
- Then add that to your raspberry.
- Whisk again until smooth and turn your heat off.
- Remove from stove and let it cool completely until ready for use
- When the cheesecake is cooled completely (4+ hours) add a thin layer of the sour cream glaze and top it off with the raspberry sauce.
- Refrigerate for about an hour before serving
