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Alice Currah’s Classic Black Tie Cheesecake
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Alice Currah’s Classic Black Tie Cheesecake

6 Hours 35 Minutes
30 Min Prep
6 Hr 35 Min Cook
Black-tie occasion or not, if you want to really knock their socks off, this creamy, raspberry-sauce-topped cheesecake is the dessert to make.
What You Need
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16 servings
Original recipe yields 16 servings
18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-3/4 cups sugar, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1 tsp. vanilla
4 eggs
4 cups raspberries, divided
1/4 cup raspberry jam
3 Tbsp. water
2 tsp. lemon juice
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Let's Make It
1
Heat oven to 325°F.
2
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 12 min.
3
Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, whipping cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4
Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5
Meanwhile, bring 1 cup raspberries, remaining sugar, jam and water to boil in saucepan; simmer on medium-low heat 5 min. or until thickened, stirring occasionally. Cool slightly. Pour into blender. Add lemon juice; blend until smooth. Refrigerate until ready to use.
6
Spoon raspberry sauce over cheesecake just before serving; top with remaining raspberries.
Kitchen Tips
Variation
Prepare with PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN'S Light Sour Cream.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 45 sec. or until slightly softened.
How to Bake in 13x9-inch Pan
Prepare as directed, substituting a greased foil-lined 13x9-inch pan for the springform pan, and reducing the baking time to 40 to 45 min. or until center is almost set. Use foil handles to remove chilled cheesecake from pan before cutting to serve.
Note
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
Nutrition
Calories
440
Calories From Fat
0
% Daily Value*
Total Fat 29g
37%
Saturated Fat 16g
80%
Trans Fat 1g
Cholesterol 145mg
48%
Sodium 310mg
13%
Total Carbohydrates 41g
15%
Dietary Fibers 2g
7%
Sugars 33g
66%
Protein 6g
12%
Vitamin A
25%
Vitamin C
10%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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