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Friday, April 12, 2013

Raspberry Cheesecake

Is it just me or did we skip from winter right into summer? The high this week is going to be 87 degrees. April is usually one of the best weather months in Tampa with highs in the upper 70’s to low 80’s, but upper 80’s? Ugh.

This cheesecake is perfect for spring and summer. It gets a lovely raspberry flavor from not only fresh raspberries but raspberry liquor as well. (Booze makes everything better!) The overall flavor isn’t too sweet and doesn’t wallop you over the head. It has just the right balance of sweet, tart and cream.

Raspberry Cheesecake
*Serves 8-10

Crust -
-          2 ½ cups crushed graham crackers
-          6 tablespoons butter, melted
-          2 teaspoons sugar

Filling –
-          3 8oz packages cream cheese, room temperature
-          1 teaspoon vanilla
-          ½ cup sugar
-          ½ cup sour cream
-          ½ cup raspberry liquor (such as Chambord or razzmatazz)
-          4 large eggs
-          ½ cup whipping cream
-          6oz raspberries


  1. Preheat oven to 325 degrees.
  1. In a medium bowl combine crushed graham crackers, sugar and melted butter. Mix together until cracker crumbs absorb the butter and are moist. Press into the bottom of a 9” or 10” springform pan and up the sides about ¾ the way up. Bake for 10 minutes and then set aside.
  1. Puree raspberries in a blender or food processor then run through a strainer to remove seeds. Set aside.
  1. In a large bowl mix together cream cheese and vanilla. Beat with a mixer until smooth and creamy. Next add sugar, sour cream, liquor and mix well. Then add eggs one at a time and mix slowly until just fully incorporated. Finally stir in cream and raspberry puree.
  1. Pour filling into crust and bake for 40-55 minutes or until center still slightly jiggles. Remove from oven and let come to room temperature, then refrigerate until fully chilled. About 4-5 hours.
  1. Once cheesecake is fully chilled run a knife around the edge to loosen, then remove springform pan and serve.
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