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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 12 |
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Sweet creamy but tart confection. The sour cream topping is the icing on the cheesecake! Ingredients:
crust |
2 1/2 cups graham cracker crumbs |
1/4 cup butter, melted |
filling |
2 pounds cream cheese, room temperature |
1 tablespoon all-purpose flour |
1 3/4 cups sugar |
4 large eggs |
1/2 teaspoon vanilla |
1 1/2 teaspoons orange zest |
1 cup raspberries, preferably fresh (if frozen, thawed) |
3 tablespoons sugar |
1 cup sour cream |
Directions:
1. Preheat oven to 325 degrees F.
2. Combine Graham cracker crumbs and butter well.
3. Press onto bottom and slightly up sides of a 9 springform pan.
4. Beat cream cheese and sugar together until smooth.
5. Add flour, eggs and vanilla.
6. Beat well.
7. GENTLY fold in the orange zest and raspberries.
8. Pour batter into crust .
9. Bake for 60 to 90 minutes.
10. Cover with foil if cake begins to brown.
11. Remove from oven.
12. Don't turn oven off,
13. Let rest for 10 minutes.
14. Combine the sour cream with the sugar.
15. Pour gently atop the cheesecake.
16. Return to oven for 10 minutes.
17. Garnish with whipped cream and berries, if desired.
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