I love raspberries. This time of year you can finally get them reasonable so I take full advantage of it. Recently I was watching one of my favorite shows, Diners Drive In’s & Dives, and they showed a raspberry cheesecake recipe that looked out of this world from Tin Roof Grill in Utah. While I didn’t get down the whole recipe what I was most infatuated with was the crust…..made of pound cake. I knew right then that this was so getting made to the best of my ability.
I was in a baking mood the day I made this so I ended up going double duty and made my first ever pound cake. Using Paula Deen’s Sour Cream Pound Cake recipe. It turned out so great! So great that I got anxious and didn’t let it cool enough so you will see that it ended up not coming ‘perfectly’ but you know what? That’s okay! So now on to the rest of the raspberry cheesecake recipe.
Let’s start with the crust. Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices. Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven. Like I said above I got too eager with mine and took it out while still hot so it kind of fell apart. However, I was still able to get enough slices to cover the bottom and the sides. Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
Once you are done layering the pound cake now it’s time for the filling. In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream. So you don’t damage the raspberries fold them gently into the cheesecake filling. Pour mixture into the crust then top with the chopped up cake pieces.
As a safeguard I always put my spring-firm pan on top of a larger cookie sheet in case of any drips. Put into oven and cook for 1 hour. Let cheesecake completely cool before serving. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Cheesecake recipe adapted from Pillsbury.
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