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Cheesecake With Raspberry Sauce

      

            CRUST

  1 2/3 c  graham cracker crumbs

    1/4 c  sugar

    1/4 c  butter,melted

           FILLING

     24 oz cream cheese,softened

      1 c  sugar

      3    eggs

    1/2 t  vanilla

           TOPPING

     16 oz sour cream

      3 T  sugar

    1/2 t  vanilla

           RASPBERRY SAUCE

      2 c  raspberries

      2 c  water

    1/4 c  sugar

      2 T  cornstarch

      2 T  water

Crust - Combine all ingredients & mix well. Press into bottom of 10"

springform pan.  Refrigerate until ready to use.

 

FILLING - Beat cream cheese at high speed with electric mixer until

fluffy. Gradually add sugar, beating well.  Stir in vanilla.  Add eggs,

beat well.  Pour into prepared crust.  Bake at 375 degrees for 40

minutes or until set.

 

TOPPING - Beat sour cream at medium speed with electric mixer for 2

minutes.  Add sugar & vanilla, beat 1 minute.  Spread over filling.

Adjust oven to 500 degrees.  Bake cheesecake 5 minutes.  Cool on wire

rack.  Refrigerate.

 

Combine berries, 2 cups water & sugar in saucepan.  Bring to boil,

simmer 30 minutes.  Run through a sieve.  Combine juice with cornstarch

& 2 TBSP water.  Stir until smooth.  Cook over medium heat in saucepan

until boiling.  Boil 1 minute, remove from heat & cool.  Refrigerate.

 

To serve, drizzle raspberry sauce over cheesecake.  Garnish with fresh

raspberries.







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