2019-03-01_Cooking_with_Paula_Deen_Special_Issues

(Nancy Kaufman) #1

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


  1. 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.

  2. 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.


  1. 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
Free download pdf