Don't be surprised by the amount of cream cheese used in this dessert. It may seem like a lot, but it works. You'll end up with a tall, very creamy cheesecake.
CRUST
12 lemon-nut cookies (such as
Pepperidge Farms)
1/2 cup toasted chopped walnuts*
1/4 cup
unsalted butter, melted
3 tablespoons sugar
FILLING
7 (8-oz.) pkg.
cream cheese, softened
1 cup sugar
2 tablespoons raspberry-flavored liqueur or berry juice
concentrate
4 eggs
1/2 cup
sour cream1 cup fresh raspberries
GLAZE
1/2 cup plus 2 tablespoons water, divided
1/2 cup sugar
3 tablespoons unsalted butter, cut up
1 cup fresh raspberries
2 tablespoons cornstarch
GARNISH
1 cup
heavy whipping cream1 tablespoon sugar
1 cup fresh raspberries
1. Heat oven to 300°F. In
food processor, process cookies and walnuts until finely chopped. Add melted butter and 3 tablespoons sugar; pulse to mix.
2. Wrap outside of 9 1/2-inch springform pan with heavy-duty foil. Line bottom of pan with parchment. Press crumb mixture in bottom and 1 inch up sides of springform pan.
3. In large bowl, beat cream cheese and 1 cup sugar at medium speed until smooth and creamy. Beat in liqueur until well blended. Add eggs one at a time, beating just until combined. Beat in sour cream, scraping down bowl occasionally. Carefully fold in 1 cup raspberries. Pour into springform pan. (Filling will come up almost to top of pan.)
4. Place springform pan in large shallow roasting pan or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
5. Bake cake in water bath 1 hour 40 minutes to 1 hour 45 minutes or until edges are puffed and top is dry to the touch. Center should be less set than edges and will move when pan is tapped. It should not ripple as if liquid.
6. Remove from oven. Remove cake from water bath; cool completely on wire rack. Refrigerate at least 4 hours or overnight. (Cake can be made to this point up to 2 days ahead. Store in refrigerator.)
7. After cake has cooled, make glaze. In medium saucepan, combine 1/2 cup of the water, 1/2 cup sugar and 3 tablespoons butter. Bring to a boil over medium-high heat, stirring frequently. Add 1 cup raspberries; cook 1 minute or until raspberries are soft, stirring constantly.
8. Remove from heat; strain through sieve. Return to medium-high heat. In small bowl, combine remaining 2 tablespoons water and cornstarch; stir into raspberry mixture. Bring to a boil, stirring constantly. Cook 1 minute; pour into small bowl. Cool until no longer warm but still pourable. Spoon over cheesecake; tap cheesecake on counter to eliminate any air bubbles. Refrigerate 15 to 20 minutes or until glaze has set. Remove sides of pan.
9. In medium bowl, beat cream and 1 tablespoon sugar at medium-high speed until stiff peaks form. Using pastry bag with star tip, pipe cream around edge of cake. Top with fresh raspberries. Refrigerate until ready to serve. (Cake can be made to this point up to 6 hours ahead.)
TIP *To toast walnuts, spread on baking sheet; bake at 375°F. for 7 to 10 minutes or until lightly browned. Cool.
16 servings
PER SERVING: 620 calories, 50.5 g total fat (29.5 g saturated fat), 10.5 g protein, 34 g carbohydrate, 200 mg cholesterol, 345 mg sodium, 2 g fiber
