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
  • 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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