Raspberry cheesecake

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Photo: Page Turner E-cookbooks

Prep Time:
20 minutes
Cooking Time:
45 minutes
Servings:
8


  • For the Raspberry cheesecake:
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  • Tags for Raspberry cheesecake
  • main ingredients:
  • raspberry Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • American Pageturner Cookbook
  • season and occasion:
  • Summer Pageturner Cookbook
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    Ingredients

    • 1 1/4 cups prepared crumbs (graham or chocolate)
      1/4 cup melted butter
      3 8-ounce packages softened regular or light philadelphia cream cheese
      3/4 cup sugar
      2 eggs
      2 tablespoons cornstarch
      1/2 cup sour cream
      3 tablespoons raspberry jam

      Garnish: Fresh raspberries

    Directions

    1. COMBINE crumbs with butter. Press on bottom of 9 in. springform pan. Try using your favorite cookies for extra flavor - just give them a whirl in the food processor or blender and substitute for prepared crumbs.

    2. MIX cream cheese and sugar until smooth. Add 2 eggs, one at a time, cornstarch and sour cream and mix until just blended.

    3. POUR over prepared crust and swirl in a raspberry Jam and bake at 300°F for 45-50 minutes or until centre is almost set. Cool completely and refrigerate.
    Decorate with fresh raspberries.

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