Recipe courtesy of Ralph Pallarino
Save Recipe Print
Total:
4 hr 10 min
Prep:
20 min
Inactive:
3 hr
Cook:
50 min
Yield:
6 to 8 servings
Level:
Intermediate

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Cheesecake

Recipe courtesy of Food Network Kitchen

Homemade Cannoli

Recipe courtesy of Alex Guarnaschelli

Homemade Marshmallows

Recipe courtesy of Alton Brown

Homemade Gravy

Recipe courtesy of Ina Garten

Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Red Velvet Cheesecake

Recipe courtesy of Food Network Kitchen

Homemade Croutons

Recipe courtesy of Gina Neely|Pat Neely

Homemade Marshmallows

Recipe courtesy of Ina Garten

Homemade Pappardelle

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword