Blackstone Hotel Cheesecake Recipe
This is a popular cheesecake recipe in Omaha. I had it first at a party and have made it several times since. It is very easy and has a lightness that most cheesecakes don't have. The raspberry sauce is a nice addition. You can also drizzle it with chocolate syrup or serve with fresh berries.
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Calories: 548.6kcal
Ingredients
Crust
- 10 graham crackers
- 5 tablespoons butter, softened
- 2 tablespoons powdered sugar (or to taste)
Cake
- 2 (10 ounce) packages softened cream cheese (you can use light)
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- almond extract
Topping
- 1 (1 pint) container sour cream (can use light)
- white sugar
- almond extract
Fruit Topping
- frozen raspberries
- lemon juice
- sugar
Instructions
- Crust: Combine crushed graham crackers and 5 tablespoons of butter until mixed to a flaky consistency; Add powdered sugar, just to sweeten the crust slightly Press into the bottom of a spring form pan.
- You may bake the crust at this point (optional) 350 deg for 5 minutes; I like it better if you don't bake it.
- Cake: Mix cream cheese, sugar, eggs.
- Add vanilla and if desired 3-5 drops (or so) of Almond extract.
- Mix again till smooth and creamy.
- Bake 20 minutes at 350 degrees.
- Topping: Mix sour cream with white sugar to taste and again a few drops of almond extract to taste.
- Top the cooked and cooled (slightly) cheesecake with the spread (not all the way to the edge).
- Bake 350 degrees for 5 minutes; should be done but not brown.
- Optional fruit topping: 1/2 package frozen raspberries in a saucepan and cover with water and some lemon juice.
- Bring to a boil and add sugar to sweeten (as much or little as you want) and corn starch to the desired consistency and return to a boil, STIRING constantly.
Your Own Notes
Nutrition
Serving: 180g | Calories: 548.6kcal | Carbohydrates: 25.8g | Protein: 9.4g | Fat: 46.1g | Saturated Fat: 28.1g | Cholesterol: 175.2mg | Sodium: 361.9mg | Fiber: 0.2g | Sugar: 17.6g