Preheat oven to 300. In a large bowl beat cream
cheese and sugar with an electric mixer until
smooth. Beat in eggs, heavy cream, and vanilla until
smooth. Sprinkle the tbsp. of sugar over 1 cup of
raspberries, roll berries gently in the sugar.
Pour about 3/4 of cream cheese batter into pan lined
with cookie crust. Arrange sugared berries on top of
batter leaving a 1 inch border around edge. Gently
pour remaining batter over berries 1/4 cup at a
time.
Tap pan gently on countertop to burst any air
bubles. Put pan in a larger pan and fill the
larger pan 3/4 inch deep with water. Bake about 2
hours. Remove from oven and place cake pan on a
wire rack. Cool. Remove sides of pan. Cover and
chill several hours. Before serving spread sour
cream over top of cake and garnish with remaining
berries.
Originally Submitted
5/5/2010
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