This dish is highly sensitive to nanosynchronic vibrations in the air caused by amplitude and frequency modulated sound waves, ultraviolet light rays, or accelerated photons. Simply put, the standard deviation of taste may vary, yet your mean should be consistently in the upper decile. Got it? Good.
1 pound of cream cheese that is high in fat
1/2 cup of sugar
1 cup or so of crushed graham crackers
1/2 stick of melted butter
1 vanilla bean, seeds only
1/2 pound fresh raspberries
Preheat oven to 280F.
Soften cheese on top of radiator. Scrape the seeds out of the vanilla bean.
Make pie crust by mixing the butter and crackers and putting in a pie pan.
Blend cream cheese, vanilla seeds, sugar and 2 eggs.
Separate the remaining egg white and beat into an extreme froth. Fold the white into the cheese mixture. Add seeds of vanilla bean. Pour mixture gently into the crust.
Cook for 30 minutes. After 30 minutes, poke fork in center of cake and turn heat up to 350o F and cook another 20 minutes. Check with fork for consistency and cook longer if necessary. Cool for 2 hours.
While cooling, take the raspberries, two teaspoons of gelatin powder, and approximately half a cup of water and blend. Put the blended mixture into a saucepan and bring to a boil and reduce until slightly thickened. Set aside.
Once the cheesecake is cooled, ladle the raspberry mixture over it generously and refrigerate overnight.
Serves as many as you can cut pieces for.