1 stick (8 Tbls) butter
8 oz graham crackers
1 tsp vanilla extract
16 oz cream cheese
1 cup superfine sugar
2 1/2 cups fresh raspberries, (I used frozen)
2/3 cup powdered sugar
1 2/3 cups whipping cream
1. Put the graham crackers in a bag. Use a rolling pin to roll and crush them into crumbs.
2. Melt the butter in a pan. Pour the crushed graham crackers into the butter and stir thoroughly.
3. Line an 8-inch springform pan with plastic wrap. Spoon in the cracker mixture, press flat and refrigerate.
4. Make raspberry puree- bring the raspberries and powdered sugar to a boil, then simmer for 10 minutes. Cool, then press through a sieve.
5. Mix together the cream cheese, superfine sugar, and vanilla extract. Whip the cream until stiff, then fold it into the cheese mixture.
6. Spread 3/4 of the cheese topping on the graham cracker base. Then spoon on 3/4 of the puree and swirl it into the cheesecake mixture.
7. Gently spread on the remaining cheesecake mixture. Drizzle on straight lines of raspberry puree. Pull a skewer across the lines for a decorative effect.
8. Leave the cheesecake in the refrigerator for at least 2 hours of overnight.
No comments:
Post a Comment