Recipes

Raspberry Sauce

Puree 2 packages of raspberries in a food processor or blender until smooth. Press through a mesh sieve to remove seeds. Pour puree into a measuring cup and add enough water to make 1 cup, if necessary.

Whisk raspberry puree, sugar and cornstarch in a small saucepan until blended. Bring to a boil over medium high heat, stirring constantly for 1-2 minutes or until slightly thickened. Cool.

Chocolate Graham Crust

Preheat oven to 350°F.

Whirl graham crackers, sugar and pecans in a food processor or blender to make fine crumbs. Add 2 tablespoons raspberry sauce and melted butter; pulse or stir until combined.

Press mixture onto bottom of 9-inch by 3-inch springform pan with removable bottom Bake 10 minutes, cool completely. Reduce oven to 325°F.

Cheesecake

Combine cream cheese, sour cream, sugar and cornstarch in a large mixing bowl.

Beat 2 minutes on medium speed. Beat in eggs one at a time. Stir in liqueur and vanilla; pour into prepared crust.

Set the springform pan on a length of wide heavy-duty aluminum foil. Fold the foil carefully up the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan and place on oven rack. Pour in enough boiling water to reach halfway up sides of the springform pan.

Bake 1 hour at 325°F. Turn off oven and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and cool completely.

Heat remaining raspberry sauce in a microwave-safe bowl on high for 30 seconds, or just until warm. Spread evenly over top of cheesecake; refrigerate 1 hour.

Raspberry Cheesecake Topping

Top with remaining 2 packages of whole raspberries and dust with powdered sugar.

Helpful Tips:

To reduce fat substitute reduced fat sour cream, egg substitute for large eggs and 2 (8 oz. each) packages of reduced fat cream cheese plus 2 regular (8 oz. each) cream cheese.