2 eight-ounce packages Philadelphia brand cream cheese
1 cup sugar
1 pint (2 cups) sour cream
1 tsp. pure vanilla
2 packages raspberries, or other berries
1 Tbsp. confectioners’ sugar
- Preheat oven to 375-degrees.
- Using your electric beater, blend together two packages of cream cheese and one cup of sugar.
- Add the eggs, one egg at a time, beating each thoroughly into the cream cheese mixture.
- Stir in one pint of sour cream together with the teaspoon of vanilla.
- Pour this mixture into the spring form pan, scraping every bit with rubber spatula.
- Bake for 30 minutes in a preheated 375-degree oven.
After thirty minutes of baking, turn oven off, leaving cake in the oven for one hour.
- DO NOT OPEN THE OVEN DOOR.
- After the hour is up, allow the cake to cool inside the oven with the door partly open. I use a wooden spoon stuck in the door to keep it open.
- When cake is completely cool, remove pan sides and refrigerate for at least 2 hours or overnight.
- When ready to serve, cover the cake with raspberries, or other berries, standing them upright in a neat fashion. Using a tea strainer, dust the berries evenly with 1 Tbsp. of confectioners’ sugar.
Artistically scribble some good liquid chocolate on the serving dish before placing a cheesecake wedge on it for a professional presentation.