Wednesday, February 15, 2012


I made this for my wife for valentine's day. It was a big hit! This is very simple yet incredibly delicious. Give it a try!


1 cup of graham cracker crumbs
3 tbs. of sugar
¼ cup melted butter


24 ounces softened cream cheese (3 packages)
3/4 cup of sugar
1 tsp. vanilla
3 egg

Raspberry Topping:
1/2 cup ruby port
1/2 cup raspberry's
1/2 lemon juiced
1 tablespoon sugar


  1. Preheat oven to 350 degrees
  2. Add graham crackers, butter, and sugar together in a 9 inch pie dish.
  3. Mix and then press into the pan so it is compressed.
  4. Bake for 10 minutes.

  1. Set oven to 450 degrees.
  2. In a bowl mix softened cream cheese, sugar, vanilla until well blended.
  3. Add 1 egg at a time until it is completely mixed.
  4. Pour mixture into pie pan.
  5. Bake for 10 minutes at 450 degrees.
  6. Reduce heat to 250 degrees and bake for 30 minutes.
  7. Check done-ness by inserting a toothpick in the middle, it should come out clean.
  8. Remove and let cool.

Raspberry Topping:
  1. Add port, raspberrys, sugar, and lemon juice to a small pot.
  2. Simmer and reduce, 10 minutes or so.
  3. Pour mixture through a sieve to strain out the seeds and fiber of the fruit.
  4. Let mixture cool.
  5. To get the stripped effect on the cake dip a fork in the raspberry topping and run it over the top of a slice. This cheesecake will need to cool for some time to be the texture you are used to.
  6. After the cheesecake cools refrigerate.
  7. Enjoy!


Post a Comment