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Raspberry Cream Cheesecake
This creamy cheesecake pie with a raspberry layer is a light dessert after a heavy meal. —Steve Josserand, Decatur, Illinois
Raspberry Cream Cheesecake Recipe photo by Taste of Home
Reviews
Loved this recipe!!! Will be adding it to my favourites book... My only complaint for lack of a better word, would be to make the directions clearer for beginners. I'm an experienced baker myself, but I thought the crumb crust should be at the top of the ingredients list. That should be made or bought first before starting the cheesecake. I also think that a recipe for that should be included, otherwise this could be frustrating for the new baker. Here's a crumb crust that I like to use..Chocolate Crumb CrustPlease note that The ingredient amounts are for one 9-inch springform pan.Ingredients1 1/3 cups chocolate wafer crumbs1/3 cup sugar1/3 cup melted margarine or 1/3 cup butter1/8 teaspoon cinnamon (optional)Directions1. In a bowl combine all ingredients; mix well to combine.2. Press into a 9-inch pie plate or springform pan (I like the springform)3. Bake 350 degrees F for 8 minutes.4. Cool completely.5. Fill as desired. Enjoy!
Everyone loved this pie! It was quite the taste experience with the contrast between the three flavors (chocolate, cheesecake, and raspberry). I will definitely make this again.