Rating: 3 stars
7 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

Nikita uses frozen raspberries in this tart dessert, but we preferred the taste, texture, and appearance of the fresh berries.

Nikita Chaffin, Atlanta, Georgia
Recipe by Oxmoor House July 2004

Gallery

Recipe Summary

prep:
11 mins
cook:
1 hr 30 mins
additional:
9 hrs
total:
10 hrs 41 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine graham cracker crumbs, butter, and 3 tablespoons sugar. Press into bottom of an 8-inch springform pan; set aside.

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  • Beat cream cheese at medium speed with an electric mixer until smooth. Add 1 1/2 cups sugar and next 3 ingredients, beating until blended. Add eggs, 1 at a time, beating well after each addition.

  • Pour half of batter into prepared pan. Sprinkle with raspberries; pour remaining batter over raspberries. Bake at 325° for 1 hour and 30 minutes or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Store in refrigerator.

Source

Southern Living Cook-Off Cookbook

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