Dress up your Valentine's Day meal with this dynamite black tie cheesecake. A classic cheesecake with an vanilla sandwich cookie crust is topped with a deep red raspberry sauce, which contrasts the golden cheesecake in color and flavor. If you are looking to truly wow that special someone on this romantic holiday, do it with homemade cheesecake.
Black Tie Cheesecake
Courtesy of Kraft Recipes
18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 3/4 cups sugar, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1 tsp. vanilla
4 cups raspberries, divided
1/4 cup raspberry jam
3 Tbsp. water
2 tsp. lemon juice
Step 1: Heat oven to 325°F. MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 12 min.
Step 2: Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, whipping cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Step 3: Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Step 4: Meanwhile, bring 1 cup raspberries, remaining sugar, jam and water to boil in saucepan; simmer on medium-low heat 5 min. or until thickened, stirring occasionally. Cool slightly. Pour into blender. Add lemon juice; blend until smooth. Refrigerate until ready to use.
Step 5: Spoon raspberry sauce over cheesecake just before serving; top with remaining raspberries.
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