Believe or not friends it is November, which marks the beginning of needing to think about the holidays. Pre-holidays preparations consume my thoughts like a bride planning her wedding day. The closer it gets to Thanksgiving (and Christmas) I get both anxious and excited to see my good friends and family to celebrate over seasonal spirits, delicious bites, and of course… unforgettable desserts.
For me, the holidays are about extending myself to those I love the most. My love language is food, so I extend love through memorable homemade dishes, especially desserts. The holidays invoke deep emotions of wanting to be together with those I love, and food plays a central role.
This is why I am very excited about my holiday partnership with Philadelphia Cream Cheese (Disclosure: I was compensated by Philadelphia Cream Cheese/Kraft Foods to participate in this Cheesecake Cheer series).
Throughout the months of November and December I am going to be sharing a few delicious cheesecake recipes and tips to help make your holidays more memorable, starting with this Classic Black Tie Cheesecake. I love this recipe because it takes a classic cheesecake dessert most people already love and adds a nice noticeable elevated twist, one of those desserts people will ‘ooh’ and ‘aw’ over, which is music to this baker’s ears.
Cheesecakes in general are a holiday favorite, and making this beautiful Classic Black Tie Cheesecake is very simple despite what you may think. The contrasting colors and textures between the various layers are gorgeous between the dark chocolate cookie crust on the bottom and the classic vanilla cheesecake filling. Topping it off with homemade raspberry sauce takes it from gorgeous to stunning. Even though it isn’t very hard to make people will drop some serious compliments on your awesome baking skills. There is something so special about making homemade cheesecake that people not only appreciate it, they usually go out of their way to make sure they get a slice and indulge in it, and this Black Tie Cheesecake is no exception!
A couple months ago I flew to New York City to work with Philadelphia Cream Cheese to film this video of me showing you just how easy it is to make this Black Tie Cheesecake. If you’re new to making cheesecakes or have been reluctant for any reason to make this classic dessert, I promise you it is actually pretty simple and not the least bit difficult. Watch the video and together I’ll show you step by step how to make this gorgeous dessert, just in time for the holidays.
I suggest you save this recipe by pinning the recipe to Pinterest or sharing it on your Facebook page so you don’t forget to make this dessert this year. For those of you who love using hashtags, here you go, #CheesecakeCheer !
Throughout the holidays, you’ll find holiday cheesecake recipes and entertainment ideas at CheesecakeCheer.com from Sandra Lee of Semi-Homemade, Bri Emery of designlovefest, and myself to motivate you to spread your own holiday cheer to those around you. You can also download the Share Our Strength No Kid Hungry cookbook which Philadelphia Cream Cheese proudly supports.
Go ahead and make this Classic Black Tie Cheesecake, your friends and family will thank you for it.
You can find Philadelphia Cream Cheese on their social media channels:
Facebook: Philadelphia Cream Cheese
- 18 chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
- 2 Tbsp. butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1-3/4 cups sugar, divided
- ¾ cup BREAKSTONE'S or KNUDSEN Sour Cream
- ½ cup whipping cream
- 1 Tbsp. vanilla
- 4 eggs
- 4 cups raspberries, divided
- ¼ cup raspberry jam
- 3 Tbsp. water
- 2 tsp. lemon juice
- HEAT oven to 325°F.
- MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan sprayed with cooking spray.
- Bake 12 min.
- BEAT cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, whipping cream and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust.
- BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate 4 hours. Meanwhile, bring 1 cup raspberries, remaining sugar, jam and water to boil in saucepan; simmer on medium-low heat 5 min. or until thickened, stirring occasionally. Cool slightly. Pour into blender. Add lemon juice;
- Blend until smooth. Refrigerate until ready to use.
- POUR Topping over Cheesecake just before serving; top with remaining raspberries.
I have a question re the crust…is the cream filling in the chocolate sandwich cookie removed to make the crust? I know it’s a busy time of year, and I appreciate your time in answering. By the way, I borrowed your book from the library and started baking using your recipes. It was a success and I slowly gained more confidence to bake. I love all your recipes and bought my own copy. I also visit your blog regularly. Thank you for sharing!
Alice Currah says
I don’t remember if I bought the tray at Ikea, I almost want to say Target last year or the year before but yes, I did invert it to make a holiday cake stand. 🙂
I love your creativity on the cake stand!! Isn’t that an Ikea Christmas tray inverted and placed atop your glass cake stand? What a great idea! The cheesecake looks delicious as well. Thanks for all if your great ideas.
Your photos are beautiful! I can’t wait to give this cheesecake a try.
Looks awesome, Alice!! I love your video!!
Katrina @ WVS says
This looks fabulous. So gorgeous!