Cheesecake

From Krisann:

Once again, I have to give credit to my mother for this wonderful cheesecake.  My husband will not order cheesecake out because he doesn’t think any come close to this recipe.  I usually only make this dessert for special occasions, which is why I decided to prepare it for our Beachpeach Celebration Dinner.   You can change-up the fruits that you use to decorate the cake.  I served this cheesecake with some homemade raspberry sauce.  Try this recipe for one of your special occasions.

Ingredients:

  • 2 pkgs Nonnis Biscotti original flavor
  • 1 1/2 cups pretzel flats
  • 1 cup pecans
  • 5 TBLS brown sugar
  • 10 TBLS butter melted
  • 1 1/2 tsp cinnamon
  • 3  pkgs of cream cheese
  • 1 1/2 cup sugar
  • 4 eggs
  • 2 cups sour cream
  • 1 cup heavy cream
  • 2 TBLS lemon  juice
  • 1 tsp lemon rind
  • 1/2 tsp vanilla
 

Preheat oven to 350 degrees.  Place a small oven safe bowl of water in the oven.

Use a food processor to make crumbs with  the biscotti, pretzels and pecans.   Pour into a bowl and add the brown sugar, butter and cinnamon.  Mix together until slightly moist.  Pour the crumbs into a 9 inch springform pan (cover the outside of the pan with foil).    Press the crumbs evenly on the bottom and sides of the pan (go as far up on the pan as you can).  The crust should be firm at this point.

In an electric mixer add softened cream cheese, add in sugar until fluffy.  Add eggs one at a time, beating well.  Beat in remaining ingredients and pour into the crust.  Bake in the oven for 1 hour.  Turn the oven off and leave cheesecake in oven for an additional 1 hour.  Cool on wire rack, remove the foil and loosen the edges.  Once the cheesecake is cool you can decorate.

Raspberry Sauce

Ingredients:

  • 1 pint fresh raspberries
  • 1/4 cup white sugar
  • 2 tablespoons orange juice
  • 2 tablespoons cornstarch
  • 1 cup cold water
  1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
  2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
  3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

.

Advertisements

Posted on October 8, 2011, in Dessert and tagged , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: