New York Style Raspberry Cheesecake by Don Bronson

Serves: 4

1 1/2 cups Graham Cracker Crumbs
4 tablespoons melted butter
24 oz. Cream Cheese softened
1 cup Zsweet® Granulated
1 tablespoon Zsweet® Powdered
3 eggs
1 teaspoon vanilla
1 cup fresh raspberries


Refine 1 cup of Zsweet® Granulated in a food processor or blender

Combine crumbs, 1 tablespoon of Zsweet® Powdered, and butter; pour into 10" pie pan. Bake at 325 degrees for 10 minutes

Combine cream cheese and Zsweet® mixing at medium speed with electric mixer until well-blended. Add eggs one at a time, mixing well after each addition. Blend in vanilla, whip on high, then stir in raspberries; pour over crust. Bake at 325 degrees for 40-45 minutes until done. Cool, then spread sour cream about 1/8" thick. Top with raspberries if desired.