"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Vanessa's Cheesecake Recipe

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This recipe for Vanessa's Cheesecake, by , is from The DeRyke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Noyce
Added: Saturday, February 9, 2008


Crust: Filling:
1 pkg crushed graham crackers 4 egg whites
1/4 c sugar 3 pkg cream cheese
1/4 c melted butter 1 C sugar
1 egg white 1 tsp vanilla

Sour Cream Topping: Chocolate Ganache:
2 c sour cream 1/2 bag chocolate chips
3 T sugar (white or chocolate)
1 tsp vanilla 1 T Crisco

Raspberry Topping
12 oz Frozen Raspberries, thawed and mashed up
1/4 c sugar
2 T corn starch

Blend all crust ingredients well. Press into a spring form pan.

Whip egg whites until stiff peaks form. Set aside.
Combine SOFTENED cream cheese, sugar and vanilla. Fold
in egg whites. Layer filling onto crust and bake at 350 for 30
minutes. Turn off oven and leave cake for 10 minutes. (You
want a little jiggle in middle) Put in fridge and cool completely.

Sour cream Topping:
Mix sour cream, sugar, and vanilla. Spread over cooled
cheesecake. Let set in fridge for 3 hours.

Raspberry Topping:
Mash thawed raspberries in package. Transfer to saucepan.
Add sugar and cornstarch before heat is turned on. Mix well.
Turn on and stir until thickened to gravy consistency. Spoon
and spread onto cooled cheesecake.

Chocolate Ganache:
Stir chocolate chips and crisco in microwave safe bowl.
Mirowave for 30 sec intervals and stir each time. Stop when
all chocolate is melted. Be careful-chocolate can burn.
After melted, add to pastery bag and drizzle chocolate over




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