Millsap Girls Raspberry Cheesecake

Millsap Girls Raspberry Cheesecake
By Sarah Millsap and her 8 little girls 8 and under!

Preheat oven at 350 degrees
For the Crust: Mix and press into the bottom of a pan
1 1/2 cup nuts ground super fine
1/4 cup sugar
4 Tablespoons butter
Bake for 12 minutes at 350 degrees
Reduce oven temp to 300 degrees put pan of water on the bottom of the oven
For the Cheesecake: Mix this with a immersion blender- add eggs one at a time, mix until smooth
2 lbs cream cheese at room temp
1 1/4 cup sugar
2 Tbl homemade vanilla extract recipe on my blog
7 pods of vanilla beans- slice open and scrape out the seeds, only add the seeds- add pods to your homemade extract bottle to keep it going
 (You can buy cheap vanilla beans at we like the Madagascar variety)
4 farm fresh Millsap eggs (add one at a time, wait for it to be incorporated before adding more)
1 capful of almond extract
1/2 cup of sour cream
-pour gently onto nut crust, trying not to make it brake up, pound gently on counter to get bubble to rise to the top
Bake for 65-70 minutes until it doesn’t jiggle when shook gently
Remove and add topping spreading evenly then add raspberries topping at the very end
Topping: mix
1 cup sour cream
Sugar until it taste sweet
Raspberry Topping:
6 oz raspberries- process with immersion blender until smooth about 30 seconds. Pass through a fine sieve into a small bowl, discard solids
Whisk in 2 Tbl sugar.  Drop raspberry sauce on top, and with a wooden skewer swirl it into the topping
Bake for 5 minutes more, until set when touching the top with your finger
Cool and then refrigerate uncovered.  Serve with whole raspberry and a sprig of mint

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