Ingredients

1 prepared graham cracker pie crust

250g cream cheese

¾ cup (155ml) sour cream

½ cup (120g) sugar

1 tsp. (7ml) vanilla extract

1 egg

2 egg yolks

45ml 35% cream

1 pint of raspberries, washed

Directions

Preheat oven to 250 degrees Fahrenheit.

In a mixer with a paddle attachment, beat together cream cheese, sour cream and sugar on low for 30 seconds and then increase speed to medium.

In a separate bowl, combine vanilla, eggs, yolks and heavy cream and slowly pour into the cream cheese mixture.

Once combined pour into the graham cracker crust and bake for 1 hour.

After an hour, turn the oven off and leave the cheesecake in for another hour.

Remove from the oven, top with the raspberries and let cool completely before serving.

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