Raskas Cheesecake

Saturday, August 17, 2013

A fabulous recipe has to start with fabulous ingredients. Just tried this brand after seeing it in Costco. It was a big pack, duhh! And since we wanted quite a bit of it to go around, I decided to just follow the recipe on the box, which conveniently, included the whole 3 lb box of the cream cheese.

It turned out so well, velvety smooth and creamy. It is now my preferred brand of cream cheese.

3 lb. Raskas cream cheese, at room temperature
1-1/2 cups sugar
1 cup sour cream
8 eggs
1/2 tsp salt
2 tbsp lemon zest

Sour Cream Topping:
1-1/2 cups sour cream
1/4 cup sugar
1 tsp vanilla

2 cups cookie crumbs
4 tbsp melted unsalted butter
3 tbsp sugar

1. Wrap outside of a 10" spring form pan with aluminum foil to make it waterproof.
2. Butter the bottom of pan.
3. In mixing bowl, combine graham cracker crumbs, melted butter and sugar and mix well.
4. Press into bottom of pan.

5. In a stand mixer, beat the softened cream cheese.
6. Beat in the sugar.
7. Scrape down the bowl, add sour cream, mixing thoroughly.
8. Add eggs, one at a time, mixing thoroughly on low-speed.
9. Scrape down the bowl; add rest of ingredients.
10. Mix on low until well combined.

11. Pour cheesecake batter into pan.
12. Bake in a water bath at 325°F for 45-60 minutes until the cake almost sets.
13. Mix sour cream topping in a small bowl.
14. Remove cheesecake from oven, gently spread sour cream topping on top.
15. Return cheesecake to oven and bake a further 15 minutes until it barely passes the toothpick test.
16. Remove from oven, and chill overnight before serving.

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