108 sour cream raspberry cheesecake Recipes

graham cracker crumb pie crust (see below ), cream cheese -- softened, sugar, eggs, sour cream, vanilla, white chocolate -- melted, macadamia nuts -- crushed or whole, chocolate ganache, optional (see below ), raspberry sauce, optional (see below ), fresh red raspberries , optional

cream cheese, softened, granulated sugar, low-fat sour cream, eggs, heavy cream, vanilla wafer crumbs, unsalted butter, melted, brown sugar, orange peel, granulated sugar (for topping ), boiling water (for baking), strawberry , raspberries and blueberries (for garnish)

chocolate wafer crumbs, cream cheese, softened, sugar, eggs, separated, vanilla extract, garnish: fresh raspberries , grated chocolate, topping: 1/2 cup sour cream, sugar, vanilla extract

graham cracker crumbs, butter, melted, sugar, white baking chips, divided, cream cheese, softened, sugar, sour cream, king arthur unbleached all-purpose flour, vanilla extract, eggs, lightly beaten, unflavored gelatin, cold water, lemon juice, frozen unsweetened raspberries, thawed, sugar, egg plus 1 yolk, beaten, raspberry liqueur, heavy whipping cream , whipped, fresh raspberries , white chocolate curls and mint leaves, optional

chocolate wafer crumbs, butter, melted, cream cheese, softened, sugar, divided, eggs, lightly beaten, vanilla extract, divided, almond extract, sour cream, dark chocolate candy bar, fresh strawberries, white baking chocolate, caramels, heavy whipping cream, cream, sliced almonds, toasted, seedless raspberry jam, fresh raspberries, fresh blackberries, fresh blueberries

butter, softened, sugar, salt, all-purpose flour, white baking chocolate, frozen unsweetened raspberries, thawed, cream cheese, softened, granulated sugar, eggs, sour cream, vanilla extract, all-purpose flour, raspberry extract

graham cracker crumbs (10 crackers), sugar, unsalted butter, melted, cream cheese, at room temperature, sugar, whole extra-large eggs, at room temperature, extra-large egg yolks, at room temperature, sour cream, grated lemon zest (2 lemons), pure vanilla extract, currant jelly (not jam, or strawberry or raspberry), sliced strawberry, fresh raspberry, fresh blueberries

crushed gingersnap cookies (about 35 cookies), butter, melted, egg white, beaten, reduced-fat cream cheese, sugar, sour cream, king arthur unbleached all-purpose flour, vanilla extract, egg substitute, frozen unsweetened sliced peaches, thawed and chopped, raspberry preserves, warmed, garnish: fresh raspberries and additional peaches and sugar

cream cheese, softened, eggs, sugar, sour cream, vanilla, graham cracker pie crust, raspberries, sugar, water, your favorite chocolate sauce

ready graham craker pie crust, cream cheese, softened, sugar, sour cream, vanilla, topping, thawed (as in cool whip ), pie filling of your choice, or fresh fruit, fudge sauce, or raspberry sauce, or carmel sauce...anything you wish you can use any crust you wish.

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

crushed chocolate sandwich style cookies , about 21 cookies (like oreos), butter, melted, cream cheese, softened, sugar, eggs, sour cream, vanilla, cream cheese, softened, semi-sweet chocolate chips, melted, raspberry jam (seedless if possible), sour cream, sugar, semi-sweet chocolate chips, whipping cream, vanilla, sweetened whipped cream, fresh raspberry, mint sprig

chocolate wafer cookies (crushed ), melted butter, cream cheese, softened, eggs (room temperature ), sour cream, swtnd condensed milk, almond extract, chambourd liqueur, dark chocolate chips or 8 oz bar bittersweet chocolate, strong coffee, heavy cream, fresh raspberry, seedless raspberry jam

carton vanilla low-fat yogurt, vegetable cooking spray, low-fat granola cereal (without raisins), margarine, melted, nonfat sour cream, sugar, cornstarch, salt, neufchatel cheese, grated lemon rind, lemon juice, vanilla extract, eggs, egg whites, low-fat sour cream, sugar, vanilla extract, egg white, frozen raspberries in light syrup, thawed

part-skim ricotta cheese, reduced fat sour cream, neufchatel cheese , or reduced fat cream cheese, softened, eggs, sugar, all-purpose flour, vanilla extract, grated orange zest, salt, all-fruit seedless raspberry jam, orange liqueur or water, fresh raspberries

breadcrumbs (8 to 10 zwiebacks), sugar, unsalted butter, at room temperature, eggs, separated, cream of tartar, sugar, divided, all-purpose flour, salt, cream cheese, at room temperature, sour cream, vanilla, frozen unsweetened raspberries, thawed, sugar

graham cracker crumbs, light butter, melted, splenda sugar substitute, light cream cheese, fat-free cream cheese, egg (extra large), flour, nonfat sour cream, nonfat milk, lemon zest, vanilla, white chocolate (about 30 g, chopped ), light raspberry jam