"Fughetabout" NJ Style Cheesecake. This Jersey style cheesecake is inspired by my Dads award winning recipe.

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Name: Raspberry Cheesecake - Jersey Style
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 3/4 carton Graham crackers crumbs; 6 tblspoons Butter melted; 4 tblspoons Cinnamon; 2 cups Sugar; 1 Orange Zest derived from one medium orange; 5 Eggs separated; 1/2 cup Heavy cream; 3 teaspoon Vanilla Extract; 1 carton Creme Fraiche or Sour Cream optional; 1 package Frozen Raspberries thawed; 3 package Cream cheese

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INGREDIENTS

3/4 carton Graham crackers crumbs
6 tblspoons Butter ; melted
4 tblspoons Cinnamon
2 cups Sugar
1 Orange Zest ; derived from one medium orange
5 Eggs ; separated
1/2 cup Heavy cream
3 teaspoon Vanilla Extract
1 carton Creme Fraiche or Sour Cream ; optional
1 package Frozen Raspberries ; thawed
3 package Cream cheese

Servings

INSTRUCTIONS

Prepare Crust

Melt Butter and combine it with Graham Cracker Crumbs and Cinnamon till the mix is slightly moist (just enough to stay together when pressed).

Press the graham cracker crumbs onto the bottom of a buttered springform pan.

Prepare Filling

Blend cream cheese till it is softened (about 1 minute)

Add 1 Cup Sugar, Lemon Zest, 5 Egg Yolks, Heavy Cream, and Vanilla, blending till well combined.

In a separate bowl, whisk 5 egg whites till bubbly and then add 1/2 cup sugar. Continue whisking till slight peaks are formed.

Fold into the Cream Cheese mix till well combined.

Pour mix into springform pan.

In a blender or food processor, liquify thawed raspberries (with juice) along with 1/2 - 3/4 cup sugar. The mixture should be sweet in taste. Pass the mix through a filter to remove the little seeds.

Pour the Raspberry sauce onto the cheesecake and then using the handle of a knife, mix everything together roughly so as to leave swirls throughout the cake.

Cook for 1-1.25 Hours in a 350 degree oven. You will know it is done when the entire cake has browned. (the outside edges will be darker brown than center)

Remove and cool.

In the meantime, whisk Creme Fraiche and 1/3 cup sugar together. When the cheesecake is cool, pour on top and cook at 350 degrees for approximately another 12-14 minutes (just until creme has skimmed on top.

Cool completely before serving.

Enjoy

NOTES

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Raspberry Cheesecake - Jersey Style

3/4 carton Graham crackers crumbs
6 tblspoons Butter melted
4 tblspoons Cinnamon
2 cups Sugar
1 Orange Zest derived from one medium orange
5 Eggs separated
1/2 cup Heavy cream
3 teaspoon Vanilla Extract
1 carton Creme Fraiche or Sour Cream optional
1 package Frozen Raspberries thawed
3 package Cream cheese

Prepare Crust
Melt Butter and combine it with Graham Cracker Crumbs and Cinnamon till the mix is slightly moist (just enough to stay together when pressed).
Press the graham cracker crumbs onto the bottom of a buttered springform pan.

Prepare Filling
Blend cream cheese till it is softened (about 1 minute)
Add 1 Cup Sugar, Lemon Zest, 5 Egg Yolks, Heavy Cream, and Vanilla, blending till well combined.
In a separate bowl, whisk 5 egg whites till bubbly and then add 1/2 cup sugar. Continue whisking till slight peaks are formed.
Fold into the Cream Cheese mix till well combined.
Pour mix into springform pan.

In a blender or food processor, liquify thawed raspberries (with juice) along with 1/2 - 3/4 cup sugar. The mixture should be sweet in taste. Pass the mix through a filter to remove the little seeds.

Pour the Raspberry sauce onto the cheesecake and then using the handle of a knife, mix everything together roughly so as to leave swirls throughout the cake.

Cook for 1-1.25 Hours in a 350 degree oven.  You will know it is done when the entire cake has browned. (the outside edges will be darker brown than center)

Remove and cool.

In the meantime, whisk Creme Fraiche and 1/3 cup sugar together.  When the cheesecake is cool, pour on top and cook at 350 degrees for approximately another 12-14 minutes (just until creme has skimmed on top.

Cool completely before serving.

Enjoy

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Nutrition

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Serving Size: 1 Serving (224g)
Recipe Makes: 12 Servings

Calories: 1149
Calories from Fat: 1033 (90%)

Amt Per Serving		% DV

	Total Fat 114.7g	153 %
	Saturated Fat 70.7g	353 %
	Monounsaturated Fat 29.9g
	Polyunsanturated Fat 4.6g
Cholesterol 389.7mg		120 %
Sodium 860.7mg		30 %
Potassium 147.3mg		4 %
Total Carbohydrate 28.2g		8 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 27.6g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1149

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