The raspberry flavor in this cheesecake is just enough for a smooth, sweet flavor. Serve with additional jelly or whipped cream.
30 mins Cook Time
1 hr 15 mins Yield: 16 servings
- 1 cup crushed graham crackers
- 2 cups crushed toasted oat cereal
- 5 tablespoons butter, melted and cooled
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 6 Eggland's Best eggs
- 2 8oz. packages cream cheese (16oz. total), cooled to room temperature
- 1 pint sour cream, cooled to room temperature
- 1 cup sugar
- 1 tablespoon vanilla extract
- Juice of 1 lemon
- 2 tablespoons confectioner's sugar
Blend crushed graham crackers and cereal with sugar and cinnamon; mix with melted butter to create a moist crumble.
Preheat oven to 325 degrees F
Press into the bottom and up the sides of a10-inch springform pan sprayed with nonstick cooking spray.
Melt raspberry jam or preserves in a small pot over low heat on your stove. Set aside.
Separate 3 of the 6 eggs, and mix the 3 whites in a small bowl with sour cream, salt and powdered sugar. Beat until fluffy, approximately 2 minutes, and set aside.
In a large bowl, mix cream cheese, 1 cup of sugar, 3 whole eggs and 3 egg yolks, vanilla and lemon juice. Mix until fluffy, approximately 2-3 minutes.
Fold sour cream mixure into cream cheese mixture and blend well.
Pour into cheesecake pan and top with raspberry jam, swirling raspberry into cake using a fork.
Bake for 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
Notes and Suggestions
For more raspberry flavor, add 1 teaspoon of raspberry extract to cream cheese mixture if desired.
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