Blackstone Hotel Cheesecake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a popular cheesecake recipe in Omaha. I had it first at a party and have made it several times since. It is very easy and has a lightness that most cheesecakes don't have. The raspberry sauce is a nice addition. You can also drizzle it with chocolate syrup or serve with fresh berries. Ingredients:
10 graham crackers |
5 tablespoons butter, softened |
2 tablespoons powdered sugar (or to taste) |
2 (10 ounce) packages softened cream cheese (you can use light) |
1/2 cup sugar |
2 eggs |
2 teaspoons vanilla |
almond extract |
1 (1 pint) container sour cream (can use light) |
white sugar |
almond extract |
frozen raspberries |
lemon juice |
sugar |
Directions:
1. Crust: Combine crushed graham crackers and 5 tablespoons of butter until mixed to a flaky consistency; Add powdered sugar, just to sweeten the crust slightly Press into the bottom of a spring form pan.
2. You may bake the crust at this point (optional) 350 deg for 5 minutes; I like it better if you don't bake it.
3. Cake: Mix cream cheese, sugar, eggs.
4. Add vanilla and if desired 3-5 drops (or so) of Almond extract.
5. Mix again till smooth and creamy.
6. Bake 20 minutes at 350 degrees.
7. Topping: Mix sour cream with white sugar to taste and again a few drops of almond extract to taste.
8. Top the cooked and cooled (slightly) cheesecake with the spread (not all the way to the edge).
9. Bake 350 degrees for 5 minutes; should be done but not brown.
10. Optional fruit topping: 1/2 package frozen raspberries in a saucepan and cover with water and some lemon juice.
11. Bring to a boil and add sugar to sweeten (as much or little as you want) and corn starch to the desired consistency and return to a boil, STIRING constantly.
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