Ingredients
- 3 (8-ounce) packages cream cheese, softened
- 4 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 teaspoon vanilla
- 1 (10-inch) Graham Cracker pie crust
- 1 pint raspberries
- 1 cup sugar
- 2 cups water
- Your favorite chocolate sauce
Directions
Heat oven to 350 degrees F.
Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth. Pour over piecrust and bake for 50 minutes (until center is set). To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking.
Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours until cold.
To prepare Raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Bring to a boil. Reduce to a simmer and reduce mixture by 1/2.
To Plate: Serve a wedge of cheesecake with pool of each sauce on the side.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By misty2000olguin
on August 14, 2011
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This was not a good cheese cake, it had a ugly aftertaste i think it was the sour cream
i wouldnt give it a rating but i had to choose at least one in order to post my comment
By MisaW
Chicago IL
on December 18, 2010
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Love making this recipe and have for years. It's a great base for stir ins. So simple my kids (9/8 make it now instead of me. I use 3 regular size premade shells (keebler and have none left over. Have never made the sauce so I am no help there. Sorry family isnt that big on raspberries
By larmstrong8503_...
White City, OR
on June 04, 2007
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This is by far very simple to make and the best cheesecake I have ever had out of any cheesecake anywhere!! My husbands favorite dessert by miles!!
Read all 9 reviews