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Categories:
graham cracker crumbs sugar butter creamcheese sugar eggs egg yolks cognac vanilla sour cream powdered sugar cognac raspberry sauce frozen raspberries cornstarch sugar water orange juice
Viewed: 42 - Published at: 7 years agoIngredients
- 1 cup graham cracker crumbs
- 2 Tbs sugar
- 3 Tbs butter melted
- 4 (8 oz) packages creamcheese
- 3/4 cup sugar
- 4 eggs
- 2 egg yolks
- 1/4 cup cognac
- 1 tsp vanilla extract
- 8 oz sour cream
- 3 Tbs powdered sugar
- 2-3 Tbs cognac
- Raspberry sauce
- 2 (10 oz) packages frozen raspberries, thawed
- 2 Tbs cornstarch
- 1/4 cup sugar
- 1/4 cup water
- 1 1/2 tsp orange juice
- 2-3 Tbs Cointreau
Method
- Combine first 3 ingredients, mixing well. Firmly press mixture into bottom of a 9 inch springform pan. Bake at 350 F (180C) for 8 min. Cool completely.
- Beat creamcheese with mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs and egg yolks, one at a time, beating well. Stir in 1/4 cup cognac and vanilla. Pour mixture into prepared pan. Bake at 350F for 10 min. Reduce oven t to 200F and bake 50 min.
- Combine sour cream, powdered sugar and 2-3 Tbs cognac. Carefully spread over the cheesecake. Bake at 350F for 15 min. Let cool to room t on a wire rack. Chill 8 hours or overnight.
- RASPBERRY SAUCE
- Drain raspberries, reserving juice. Press raspberries through a sieve discarding seeds. Set aside.
- Combine raspberry juice and cornstarch in a heavy saucepan. Stir until smooth. Add sugar, raspberry pulp, water and orange juice. Cook over low heat stirring constantly, until smooth. Stir in Cointreau. Cool.
