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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Vanessa's Cheesecake Recipe

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This recipe for Vanessa's Cheesecake is from The DeRyke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

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

Filling:
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 350º 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
cheesecake.

 

 

 

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