Black-tie occasion or not, if you want to really knock their socks off, this creamy, raspberry-sauce-topped cheesecake is the dessert to make.
Provided by My Food and Family
Categories Dairy
Time 6h35m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 12 min.
- Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, whipping cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, bring 1 cup raspberries, remaining sugar, jam and water to boil in saucepan; simmer on medium-low heat 5 min. or until thickened, stirring occasionally. Cool slightly. Pour into blender. Add lemon juice; blend until smooth. Refrigerate until ready to use.
- Spoon raspberry sauce over cheesecake just before serving; top with remaining raspberries.
Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 145 mg, Sodium 310 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 33 g, Protein 6 g
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