Cheese Cake
Prep
25m
Cook
50m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Crust
| 1 1/2 packages graham crackers, crushed |
| 1/2 cup sugar |
| 1/2 cup butter, softened |
Cheese Filling
| 5 8 ounce packages cream cheese |
| 2 cup sugar |
| 5 eggs |
| 2 tsp vanilla |
Topping
| 1 pint sour cream |
| 1 tsp vanilla |
| 1/4 cup sugar |
Raspberry Sauce
| 2 packages frozen raspberries |
| 1 1/2 cup sugar |
| 1/2 cup water |
| 4 Tbs cornstarch dissolved in 12 cup water |
Cheese Cake Directions
- Crust: Mix and press into bottom of springform pan.
- Cheese Filling: Mix and pour over crust. Bake at 375° for approximately 35-45 minutes. Cool 30 minutes.
- Topping: Pour over cheese cake. Bake at 500° for 5 minutes. Cool 1 hour. Refrigerate 8 hours. Food processor works well for all steps.
- Raspberry sauce: Bring to a boil in pan the raspberries, sugar, and 1/2 cup water. Add the corstarch-water after the berries, etc. are liquid. Bring to a hard boil for 1 good minute.
- Remove from heat. Cool; refrigerate. Serve at room temperature.
Nutrition facts
Per Serving
| Kcal: | 703 kcal |
| Fibers (g): | 2g |
| Sodium (mg): | 370mg |
| Carbs: | 80.4g |
| Sugar (g): | 68.8g |
| Fat: | 40.5g |
| Saturated fat (g): | 24.5g |
| Cholesterol: | 165mg |
| Proteins: | 9.5g |
