123 PAULA DEEN’S BEST CAKES & PIES
1½ cups graham cracker crumbs
6 tablespoons unsalted butter,
melted
4 tablespoons granulated sugar,
divided
1½ teaspoons cornstarch
1 teaspoon fresh lemon juice
1 (6-ounce) container fresh
raspberries
3 (8-ounce) packages
cream cheese, softened
1½ cups confectioners’ sugar
1½ teaspoons vanilla extract
1 cup heavy whipping cream
¾ cup sour cream- In a medium bowl, stir together
cracker crumbs, melted butter, and
2 tablespoons granulated sugar. Press
mixture into bottom of a 9-inch
springform pan; refrigerate. - In a small saucepan, stir together
cornstarch and lemon juice until
smooth. Stir in raspberries and
remaining 2 tablespoons granulated
sugar; bring to a boil over medium
heat. Reduce heat, and simmer, stirring
frequently, until thickened, about
10 minutes. Strain mixture through
a fi ne-mesh sieve into a small bowl,
discarding solids. Let cool completely.- In a large bowl, beat cream cheese,
confectioners’ sugar, and vanilla with
a mixer at medium speed until smooth
and creamy, about 3 minutes, stopping
to scrape sides of bowl. Add cream and
sour cream, and beat until very thick,
about 5 minutes, stopping to scrape
sides of bowl. Spread mixture onto
prepared crust. Spoon ¼ cup raspberry
sauce by teaspoonfuls onto cheesecake,
and gently swirl together with the tip of
a knife. Cover and refrigerate for at least
4 hours before serving or overnight.
Serve with remaining raspberry sauce.
No-Bake Raspberry Swirl
Cheesecake
Makes 1 (9-inch) cake