Mexican Raspberry Cheesecake (Print Version)
# Ingredients:
01 -
1 1/2 cups Maria cookie crumbs (or graham crackers).
02 -
2 tablespoons sugar.
03 -
1/2 cup unsalted butter, melted.
04 -
24 oz (3 packages) cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
3 large eggs.
07 -
1 teaspoon vanilla extract.
08 -
1/2 cup sour cream.
09 -
1/4 cup heavy cream.
10 -
1 cup fresh or frozen raspberries.
11 -
2 tablespoons sugar.
12 -
1 teaspoon lemon juice.
13 -
Fresh raspberries for garnish.
14 -
Whipped cream for garnish (optional).
# Instructions:
01 -
Preheat oven to 325°F. Grease 9-inch springform pan.
02 -
Mix cookie crumbs, sugar, and butter. Press into pan and bake 8-10 minutes.
03 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and creams.
04 -
Cook raspberries, sugar, and lemon juice until broken down. Strain seeds.
05 -
Pour filling over crust. Drop raspberry sauce and swirl with knife.
06 -
Bake 50-60 minutes until edges set but center jiggly. Cool in oven 1 hour.
07 -
Refrigerate at least 4 hours or overnight.
# Notes:
01 -
Can be made 1-2 days ahead.
02 -
Garnish just before serving.