Italian Cream Cheese Cake With Raspberry Sauce
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Graham Cracker Crumb2 cups
Ricotta Cheese5
Eggs1 tbsp
Sugar1 tsp
Salt1.5 tsps
Vanilla Extract340 g
Raspberry (fresh)1 tbsp
BrandyDirections:
1
For the Cream Cheese Cake: Preheat oven to 350 degrees F
2
Wrap a 9-inch springform pan with aluminum foil
3
In a medium bowl, mix both cookie crumbs and the melted butter together
4
Press crumb mixture in bottom of pan and refrigerate until firm
5
In a large bowl, beat ricotta and cream cheese together with an electric hand mixer until smooth
6
Add the eggs, sugar, salt, and vanilla extract, mix well
7
Allow to sit for a few minutes so the bubbles can surface
8
Mix again until smooth
9
Pour the filling into the springform pan
10
Tap pan on the counter to remove any air bubbles in cake mixture
11
Place pan into a large roasting pan and fill with 1-inch of water
12
Place in the oven and bake until filling is set and the top is golden brown, about 1 hour 20 minutes
13
Remove and let cool
14
Refrigerate a few hours or overnight before serving
15
For the raspberry sauce: In a food processor, combine berries, sugar and brandy
16
Place into a bowl, cover with plastic wrap and refrigerate
17
When ready to serve, remove the side of the springform pan and place cake on a serving plate
18
Spoon the raspberry sauce on the top of the cheesecake and serve