Black Raspberry Cheese Cake
From midgelet 15 years ago
- 90 minutes to make
- Serves 12
Cheescake is one of my most favorite desserts. If you check out my G.R. photos you'll see a variety of cheescakes I bake. Having left over frozen black raspberries from the summer, I made one of my favorites. Read more This recipe lends itself well to adpatation. Either way, it may be a swirled or completely pink/ purple kind of cheesecake. If you can find the seedless berries, even better. See less
Ingredients
- Crust: shopping list
- chocolate cookie or cake crumbs ( esp chocolate sponge cake layer ) shopping list
- Filling shopping list
- 4 package cream cheese ( 8 oz each ) shopping list
- 1 1/2 cup sugar shopping list
- 4 large eggs shopping list
- 1 cup sour cream shopping list
- 2 tsp vanilla shopping list
- 1 Tbs cornstach shopping list
- 1 cup black raspberries( fresh or frozen )pureed or finely chopped or red raspberries shopping list
- 1, 3 oz pkg black or black or red raspberry gelatin shopping list
- Topping: shopping list
- 1 jar of seedles black or red raspberry preserves shopping list
- optional whipped cream rosettes shopping list
How to make it
- Preparation does not include baking of a sponge cake layer or chocolate cookies.
- Storebought is just fine too
- Butter a 9 inch springform pan.
- Either dust buttered pan heavily with chocolate cookie or cake crumbs or place a thin layer of a chocolate cake or sponge cake to fit bottom of springform pan.
- Filling:
- Beat softenred cream cheese smooth.
- Beat in sugar and vanilla smooth.
- Beat eggs all together separately and then blend into cream cheese mixture,
- Blend in sour cream
- Sift on cornstarch and blend in.
- Mix raspberry puree and gelatin together.
- One can either blend raspberry mix in completely to colorize cheese mixture or swirl into batter for a ripple effect
- Pour mixture into crust
- Bake in a 325 F oven until center appears almost set and jiggles like a custard .
- Or bake in a water bath at a lower oven temp and longer baking- this method assures a crackless top
- Check at one 1 hour for doneness and continue to bake as needed .
- Cool completely on rack.
- Chill overnight or at least 8 hours
- When cool spread over the top the raspberry preserves.
- To make this cheescake even more glamourous, pipe whipped cream rosettes in a decorative border over the top
- Note: I bake my own sponge cake layer but storebought is fine too
The Rating
Reviewed by 5 people-
superb recipe !! well done , cant wait to make it ... well earned 5 f's !! Enjoy the holidays !!
hungerhealer
in Athens loved it
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Simply perfect - I love cheesecake and blueberries!!
aussie_meat_pie
in My Kitchen loved it
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