Classic Black Tie Cheesecake
Classic Black Tie Cheesecake
Whether your Valentine’s Day is formal or casual, this cheesecake makes for the perfect dessert. Recipe courtesy of Philadelphia Cream Cheese.
Servings
16
Ingredients
- 18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1 1/2 cups)
- 2 tablespoon butter, melted
- 4 8-ounce packages philadelphia cream cheese, softened
- 1¾ cup sugar
- ¾ cup sour cream
- ½ cup whipping cream
- 1 teaspoon vanilla extract
- 4 eggs
- 4 cup raspberries
- ¼ cup raspberry jam
- 3 tablespoon water
- 2 teaspoon lemon juice
Directions
- Preheat oven to 325 degrees F.
- Mix the cookie crumbs and butter; press onto the bottom of a 9-inch springform pan sprayed with cooking spray. Bake for 12 minutes, then cool.
- Beat the cream cheese and 1 cup of the sugar in a large bowl with a hand mixer until blended. Add the sour cream, whipping cream, and vanilla extract; mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour over the cooled crust.
- Bake for 1 hour or until the center is almost set. Run a knife around the rim of a pan to loosen the cake; cool before removing the rim. Refrigerate the cheesecake for 4 hours.
- Meanwhile, bring 1 cup of the raspberries, the remaining ¾ cup sugar, the jam, and water to a boil in a saucepan; simmer over medium-low heat for 5 minutes, or until thickened, stirring occasionally. Cool slightly. Pour into a blender. Add the lemon juice and blend until smooth. Refrigerate until ready to use.
- Spoon the raspberry sauce over the cheesecake just before serving, and top with the remaining raspberries.