Sunday, February 8, 2009

Cheesecake ~ w/ Raspberry Syrup Drizzled


This was my Mother-n- laws recipe. She loved to bake and cheesecake was her thing. This is her recipe. The raspberry syrup drizzle was my sons idea.
New Orleans Cheesecake
Mix
1 cup. crust graham crackers (I used organic bunny grahams)
1/4 C. melted butter
1/4 C. sugar (organic evaporated cane juice)
Press into 9" springform pan for crust
Cream together:
2 - 8oz. cream cheese (soft) until smooth
Add:
2 eggs
2/3 c. sugar
1 tsp. vanilla
Beat until smooth and fluffy. Pour into crust and bake at 375* for 30 minutes
Remove from oven and let stand for 15 minutes.
Combine:
1 C. sour cream
2 tbsp. sugar (evaporated cane)
1 tsp. vanilla
Spread over filling and bake at 425* for 10 minutes. When cooled chill in refrigerator for 8 hours before serving.
Raspberry Syrup
You'll need a small package of frozen raspberries
1/2 c of sugar
Place all raspberries but about a 1/4 c in small sauce pan. Add sugar and cook down on med- med. low heat. Stirring occastionally. Cook until it forms a semi- thick syrup. Cool before serving add remaining berries. Drizzle on your cheesecake.

1 comment:

Becky said...

That is also MY son's favorite - raspberry cheesecake. Looks wonderful!