Raspberry Cheese Cake
1 prepared graham cracker pie crust
250g cream cheese
¾ cup (155ml) sour cream
½ cup (120g) sugar
1 tsp. (7ml) vanilla extract
2 egg yolks
45ml 35% cream
1 pint of raspberries, washed
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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