My cheesecake with the raspberry sauce is probably the most requested dessert of me. I tell everyone, they can just make it. It is not any secret recipe. The recipe is on the back of the Nabisco Honey Maid Graham Cracker Crumb box. Really!! That is the recipe I use, nothing special. The trick to set out the 3 packages of Philadelphia cream cheese ( must be Philadelphia brand of cream cheese), eggs and sour cream out on the counter to come to room temperature. It makes blending easier and the mixture will not have pockets of cold ingredients. If there is anything I could caution, do not overbeat. A springform pan is essential. Most times, I follow the recipe on the Nabisco Honey Maid Graham Cracker Crumbs box to the letter. This Thanksgiving, I baked it in a water bath. If I would observe, the cheesecake was creamier. However, you can easily dispense with the cumbersome water bath process and produce a really good cheesecake. I normally do :)
The Sour Cream Raspberry sauce is my own concoction. I am not a fan of pie fillings, preferring fresh fruit. I decided all this simple but delicious cheesecake needed was a luscious sauce. Using the remaining sour cream and frozen raspberry from the freezer, my famous sour cream raspberry sauce was born. It is also very good on vanilla ice cream. It has been known as liquid crack!!
