Raspberry cheesecake

  • Time
  • Yield Serves: 8


    1 1/4 cups prepared crumbs (graham or chocolate)
    1/4 cup melted butter
    3 8-ounce packages softened regular or light philadelphia cream cheese
    3/4 cup sugar
    2 eggs
    2 tablespoons cornstarch
    1/2 cup sour cream
    3 tablespoons raspberry jam

    Garnish: Fresh raspberries


    1. COMBINE crumbs with butter. Press on bottom of 9 in. springform pan. Try using your favorite cookies for extra flavor - just give them a whirl in the food processor or blender and substitute for prepared crumbs.

    2. MIX cream cheese and sugar until smooth. Add 2 eggs, one at a time, cornstarch and sour cream and mix until just blended.

    3. POUR over prepared crust and swirl in a raspberry Jam and bake at 300°F for 45-50 minutes or until centre is almost set. Cool completely and refrigerate.
    Decorate with fresh raspberries.
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