Raspberry Cheesecake Royale Recipe
Ingredients
| 3/4 c. butter or regular margarine | ||
| Graham cracker crumbs | 1 1/4 Cup (16 tbs) | |
| Cream cheese package | 4 , softened | |
| 3/4 c.sugar | ||
| Eggs | 2 | |
| Vanilla | 1 Teaspoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Vanilla | 1/2 Teaspoon | |
| Red Raspberry Sauce | ||
Directions
Place butter in 8" round glass baking dish.
Microwave at high setting 1 minute, or until melted.
Stir in graham cracker crumbs and mix well.
Press crumb mixture into bottom and 1" up sides of same baking dish.
Cream together cream cheese and 3/4 c. sugar in bowl, using electric mixer at medium speed.
Add eggs, one at a time, beating well after each addition.
Blend in 1 tsp. vanilla.
Pour mixture into graham cracker crust.
Microwave at medium setting (50 percent power) 12 minutes, or until center is almost set, rotating dish one-quarter turn every 3 minutes.
Remove from microwave oven; let stand 5 minutes.
Combine sour cream, 3 tblsp. sugar and 1/2 tsp. vanilla in bowl and mix well.
Spread mixture over cheesecake.
Microwave at medium setting (50 percent power) 2 to 3 minutes, or until top is set.
Cool on rack.
When cooled, cover and chill in refrigerator at least 3 hours before serving.
Prepare Red Raspberry Sauce and serve with cheesecake.
Microwave at high setting 1 minute, or until melted.
Stir in graham cracker crumbs and mix well.
Press crumb mixture into bottom and 1" up sides of same baking dish.
Cream together cream cheese and 3/4 c. sugar in bowl, using electric mixer at medium speed.
Add eggs, one at a time, beating well after each addition.
Blend in 1 tsp. vanilla.
Pour mixture into graham cracker crust.
Microwave at medium setting (50 percent power) 12 minutes, or until center is almost set, rotating dish one-quarter turn every 3 minutes.
Remove from microwave oven; let stand 5 minutes.
Combine sour cream, 3 tblsp. sugar and 1/2 tsp. vanilla in bowl and mix well.
Spread mixture over cheesecake.
Microwave at medium setting (50 percent power) 2 to 3 minutes, or until top is set.
Cool on rack.
When cooled, cover and chill in refrigerator at least 3 hours before serving.
Prepare Red Raspberry Sauce and serve with cheesecake.
Chef
