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Categories:
crackers butter cream cheese eggs yolk heavy cream granulated sugar vanilla sour cream raspberries powdered sugar
Viewed: 82 - Published at: 9 years agoIngredients
- 15 squares graham crackers crushed
- 4 tablespoons unsalted butter melted
- 2 packages cream cheese 8 oz each, at room temperature
- 2 eggs
- 1 yolk
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups raspberries
- powdered sugar to dust
Method
- Preheat the oven to 375°F. Grease the bottom and sides of a 9 inch springform pan.
- Mix the graham cracker crumbs and butter in a bowl. Press firmly into the bottom of the prepared pan. Bake for 10 mins.
- Place the cream cheese, eggs and egg yolk, cream, 1/4 cup of the granulated sugar and the vanilla into a food processor. Process until smooth. Pour into the springform pan.
- Bake for 25-30 mins, until just set. Cool on a wire rack.
- Whisk the sour cream and 1 tbsp granulated sugar in a small bowl. Spread over the cheesecake, smoothing the top with a spatula. Refrigerate for several hours or overnight. Top with the raspberries and dust with powdered sugar.
