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shortbread cookie crumbs slivered almonds butter cream cheese white baking sugar eggs sour cream vanilla raspberry preserves fresh raspberries raspberry liqueur
Viewed: 56 - Published at: 2 years agoIngredients
- 1 cup shortbread cookie crumbs
- 3 tablespoons slivered almonds (toasted, finely chopped)
- 14 cup butter (melted) or 14 cup margarine (melted)
- 16 ounces cream cheese (softened)
- 6 ounces white baking bar (melted, cooled)
- 23 cup sugar
- 3 eggs
- 23 cup sour cream
- 1 teaspoon vanilla extract
- 10 ounces raspberry preserves (seedless)
- 1 cup fresh raspberries or 1 cup frozen loose-pack raspberries
- 1 tablespoon raspberry liqueur (to 2 tablespoons)
Method
- Crust: In a small bowl, combine the cookie crumbs and almonds.
- Stir in the melted butter.
- Press onto the bottom of an 8-inch springform pan; set aside.
- Preheat Oven to 375.
- Cheesecake: In a large mixing bowl, beat the cream cheese and cooled melted, cooled baking bars with an electric mixer on medium-high speed until combined.
- Beat in the sugar until the mixture is fluffy.
- Add the eggs, sour cream and vanilla extract; beat on low speed until just combined.
- Pour into the crust.
- Place on a shallow baking pan.
- Bake for 45 minutes at 375 degrees, or until the center is nearly set when you shake the cheesecake gently.
- Cool for 15 minutes.
- Loosen from the sides of the pan.
- Cool for 30 minutes more; remove the sides of the pan.
- Cool completely.
- Cover and chill for at least 4 hours.
- Cut into wedges and drizzle some of the sauce over each serving.
- Triple Raspberry Sauce: In a saucepan, melt the raspberry preserves over low heat.
- Add the raspberries.
- Heat gently just until the sauce simmers.
- Cool.
- Stir in the liqueur, if you like.
- Cover and chill until serving time.
- Makes 1 2/3 cups.
- Note: This cheesecake puffs during baking and then settles as it cools.
- Recipe From: The Mandolin Inn in Dubuque, Iowa.
