2 cups graham cracker crumbs 2 8oz. softened cream cheese
3 tsp. sugar 2 eggs
1/2 tsp. cinnamon 3/4 cup plus 2 tbsp. sugar
1/3 cup melted butter 1 tbsp. lemon juice
2 cups sour cream 1 10oz. package frozen raspberries
4 tbsp. sugar 1 tbsp. cornstarch
2 tsp. vanilla 1/2 cup sugar
Preheat oven to 350. Mix crust ingredients by hand and pat down in an ungreased spring form pan. Mix filling ingredients until smooth. Pour into pan on top of crust. Bake at 350 for 25 – 30 minutes. The top should look dry in the center, and the edges will be slightly brown. Cool for 5 minutes.
Mix topping ingredients by hand. Gently spoon the topping onto the cooled cake (pouring it will cause the topping to run through the filling). Bake for an additional 5-8 minutes until the topping looks set.
While the cake is baking, defrost the frozen raspberries in the microwave. Cook all glaze ingredients over medium heat on the stove. Stir constantly until bubbly and thickened. Cover the glaze with plastic wrap, pushing the wrap to the surface of the glaze to prevent “skin” on top. Refrigerate glaze and cake separately overnight. Spoon the glaze over the cake first thing in the morning.
07/31/2014 09:33 PM
"No fishy taste! Just firm moist delicious fillets. We have grilled and oven baked them, they are always good!"
Sashimi at Home!!
05/06/2014 03:03 AM
"Sashimi at Home!! Just add soy and wasabi!"
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