Mom's Angel Cheesecake with Raspberry Glaze
Jody
This is a decadent New York style cheesecake
ingredients
Filling- 1/2 c. sugar
- 1 tsp. lemon zest
- 1 Tbsp. lemon juice
- 1 tsp. vanilla
- 1/2 tsp. salt
- 2 8-oz. pkg. Philly. cream cheese
- 5 eggs, separated
- 2 c. sour cream
- 1/2 c. sugar
- 1 recipe raspberry glaze
- 1 10 oz. pkg. frozen red raspberries in syrup
- water
- 4 tsp. cornstarch
- 1 c. graham cracker crumbs
- 2 Tbsp. sugar
- 2 Tbsp. butter
directions
- 1
Crust:
- 2
Mix crumbs, sugar and melted butter. Press into bottom and slightly up sides of 9 inch springform and set aside.
- 3
Filling:
- 4
Soften cream cheese and blend with 1/2 c. sugar, lemon zest and juice, vanilla, and salt. Blend in yolks and sour cream. Beat whites to a soft peak and add the other 1/2 c. of sugar until it gets to stiff peaks. Fold whites into creamy mixture and pour gently into the prepared crust.
- 5
Bake at 325° oven for about 1 1/4 hours. Remove from oven, let rest for ten minutes, then loosen the sides of the cake by running a knife around the edge. DO NOT REMOVE THE SPRINGFORM SIDE YET. Let cool some more, then refrigerate.
- 6
Glaze:
- 7
Thaw the raspberries and drain the syrup into a one cup measure. Add water to make one cup of liquid. Put into saucepan, add the cornstarch and a dash of salt. Bring to a boil and simmer til thickens, stirring continually. When thick, add raspberries and cool.
- 8
Remove the springform side of the pan when the cake is cold.Glaze the top of the cooled cheesecake and refrigerate until needed. Leave it on the bottom part of the pan.
notes
This cheesecake is a delightful treat for a special occasion.
Source: Jody
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews