Raspberry and vanilla cheesecake
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Raspberry and vanilla cheesecake
  Vanilla    Cheesecakes  
Last updated 6/12/2012 1:00:07 AM. Recipe ID 23165. Report a problem with this recipe.
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      Title: Raspberry and vanilla cheesecake
 Categories: 
      Yield: 4 Servings
 
      6 oz Chocolate wafers
     24 oz Cream cheese, softened
      8 oz Sour cream
      2 tb Pure vanilla extract
      8    Eggs
  1 1/2 c  Sugar, divided
    1/4 c  Raspberry puree (see below)
      4    Egg whites
 
  To make the crust, place the wafers in a food processor fitted with
  the metal blade and process until finely crushed. Add a couple of
  drops of water. Press the mixture evenly and firmly onto the bottom
  of a springform pan (see note below), making a fist and using the
  back of your hand and fingers. Refrigerate the crust while you make
  the filling.
  
  Preheat oven to 325 degrees.
  
  Using an electric mixer with the paddle attachment, beat the cream
  cheese until smooth. On low speed, add the sour cream and vanilla and
  set aside. In a clean mixing bowl, using the whisk attachment,
  combine the eggs and 1 cup of the sugar. Whisk for 4 to 5 minutes
  until fluffy. Fold in the softened cream cheese mixture. Separate
  this mixture into two large glass bowls. To one of the bowls, add the
  raspberry puree, mix well.
  
  In another bowl, using an electric mixer with clean, dry beaters,
  beat the egg whites. Start at low speed and increase the speed as the
  peaks form. Slowly add the remaining 1/2 cup sugar. When the whites
  are stiff but not dry, scrape them equally into the two bowls of
  filling and use a spatula to gently fold them in. Don't overmix the
  filling.
  
  Pour alternating plain mixture and raspberry mixture into the
  prepared pan until the pan is filled. Bake for approximately 1 hour,
  until the cake has risen and browned slightly and it just shimmies
  when you gently move the pan. It's a good idea to place the
  springform on a low, flat, pan, such as a pizza pan, to catch any
  batter that leaks. Turn the heat off and let the cake stand in the
  oven for 1 hour more. Remove the cake from the oven and cool before
  serving. You can make this cake a day ahead.
  
  Yield: 16 slices
  
  Note: To make raspberry puree, take 1 pint of fresh or frozen
  raspberries, process very fine in a food processor, and strain
  through a very fine sieve.
  
  Note: If your springform pan has lost some of its spring, cover the
  bottom and halfway up the sides with foil to prevent any leaking
  batter from landing on the bottom of your oven and burning.
  




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Recipe ID 23165 (Apr 03, 2005)

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