Raspberry Cheese Cake

Raspberry Cheese Cake

  • PREP TIME: 25 min
  • COOK TIME: 2 hours
  • Serves: 8

Raspberry Cheese Cake

  • PREP TIME: 25 min
  • COOK TIME: 2 hours
  • Serves: 8

PAIR WITH

Availability varies by market

Granville Island Brewing False Creek Raspberry Ale

or other FRUITY & SMOOTH beers

The raspberry flavour of the Granville Island False Creek Raspberry Ale is a perfect complement to the raspberry cheesecake. The light body is also a nice balance to the creaminess of the cheesecake.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 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.

Granville Island Brewing False Creek Raspberry Ale
Availability varies by market
  • STYLE:Fruit beer
  • ABV:4.5%
  • TASTE:Fresh raspberries, without being too sweet. Refreshingly tart with enough pale malt character, so it tastes like an ale, not a wine cooler.

PAIR WITH

Granville Island Brewing False Creek Raspberry Ale

or other FRUITY & SMOOTH beers

The raspberry flavour of the Granville Island False Creek Raspberry Ale is a perfect complement to the raspberry cheesecake. The light body is also a nice balance to the creaminess of the cheesecake.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 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.