Recipe courtesy of Jean-Pierre Brehier
Save Recipe Print
Yield:
16 slices
Level:
Easy

Ingredients

Directions

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 over mix 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.

Cook's 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. 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.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Raspberry Cheesecake

Recipe courtesy of Ina Garten

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Maple-Walnut Cheesecake

Recipe courtesy of Food Network Kitchen

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Cheesecake Pumpkin Pie

Recipe courtesy of Food Network

Vegan Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping

Recipe courtesy of Duff Goldman

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Browse Reviews By Keyword