Recipe courtesy of Ralph Pallarino
Homemade Cheesecake with Raspberry and Chocolate Sauce
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- Level: Intermediate
- Total: 4 hr 10 min
- Prep: 20 min
- Inactive: 3 hr
- Cook: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 666
- Total Fat
- 48 g
- Saturated Fat
- 25 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 35 g
- Protein
- 11 g
- Cholesterol
- 203 mg
- Sodium
- 479 mg
- Level: Intermediate
- Total: 4 hr 10 min
- Prep: 20 min
- Inactive: 3 hr
- Cook: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 666
- Total Fat
- 48 g
- Saturated Fat
- 25 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 35 g
- Protein
- 11 g
- Cholesterol
- 203 mg
- Sodium
- 479 mg
Ingredients
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.
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