This cheesecake is creamy and delicious. AND . . . it’s a breeze to make! The raspberry flavor is light, but you can definitely taste it and the Vanilla Almond Creme is out of this world.
Give it a try, you won’t be sorry.
By Tika 8/11/15
1 Prepared graham cracker crust
2 Eight ounce pkgs cream cheese, softened
½ cup sugar
¾ cup sour cream
2 -3 tsp raspberry extract
½ tsp vanilla extract
Preheat oven to 350*.
In mixer bowl, beat cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add sour cream and extracts. Beat.
Pour into baked graham cracker crust and bake for 33-35 minutes. Allow to cool for about an hour, then cover and refrigerate.
Add fresh raspberries as a garnish when ready to serve. Or top with my Vanilla, Almond Crème. Or just go crazy and use both the crème AND raspberry garnish. Oui, Oui!
By Tika for Chew Wanna Eat? 8/11/2015
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