This recipe is perfect for the holidays or a dinner party because it's super simple, is made in advance, and is so beautiful and delicious. The base of the cheesecake is simple and traditional, but the crust is unique, being made with pecans and brown sugar. Topped with a vibrant, fresh berry sauce, this cheesecake is always a crowd pleaser.
Cheesecake:
Crust:
1 cup all purpose flour
1/4 cup brown sugar
1 cup toasted pecans, chopped into small pieces
1 stick butter, melted
Filling:
2 (8-ounce) packages cream cheese, softened to room temperature
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
Juice of 1/2 a lemon
Preheat oven to 350 degrees.
Combine all ingredients for the crust. Press into an undressed 13 by 9 by 2 inch pan. Bake for 12 - 15 minutes, or until light golden brown on the edges.
Meanwhile, make the filling. In a large bowl, using an electric hand mixer, beat together the softened cream cheese and the sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the vanilla and lemon juice, and beat until fully incorporated.
Pour the filling over the pre-cooked crust. Bake for 20 minutes. Cool completely, then place in the fridge over night. When ready to serve, bring to room temperature then cut into squares. Serve with raspberry sauce.
Raspberry Sauce:
1/2 pint fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1/2 cup blackberry jam
1/4 cup raspberry jam
Place the raspberries, sugar, and water in a small pan and bring to a boil. Reduce the heat to low and simmer for 4 minutes.
Pour the raspberry mixture into a food processor and add the jams. Pulse until combined.
The sauce can be served warm, or you can make it in advance, place in the fridge, and serve it cool.
Enjoy!
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