Raspberry Cheesecake Recipe
Only a few things are as good in the world as this Recipe for Raspberry Cheesecake. Yummy, creamy, topped with a raspberry tangy sauce! A showstopper that your new fav cheesecake recipe is assured to be.
Yield: 10
Prep time: 20 MINUTES
Cook time: 55 MINUTES
Total time: 1 HOUR 15 MINUTES
INGREDIENTS
FOR THE CRUST:
12 of Honey Graham Cracker rectangles
1/3 cup of butter, melted
FOR THE CHEESECAKE:
4 (8oz) of packages cream cheese, softened
1 cup of sour cream
1 cup of sugar
4 large eggs
1 tablespoon of cornstarch
1/8 teaspoon of salt
2 teaspoons of lemon juice
1 teaspoon of vanilla extract
FOR THE RASPBERRY SAUCE:
2 pints of raspberry
1/4 cup of sugar
1 tablespoon of lemon juice
INSTRUCTIONS
MAKING THE CRUST:
1. With a rack in the middle part of your oven, preheat the oven to 350 degrees F.
2. With butter, grease a 9-inch springform pan.
3. Wrap the pan in foil, ensuring the bottom is totally covered. Reserve. Reserve.
4. In a food processor, crush the graham crackers till finely crumbed.
5. The crumbs and the melted butter are mixed until they resemble wet sand. Pour the mixture into the springform pan and press the bottom evenly.
6. Bake the crust for 10 mins or until it begins to lightly brown. Take it off and let it cool in the oven.
MAKING THE CHEESECAKE:
1. Beat the cream cheese, sour cream, sugar, cornstarch, salt, lemon juice, and vanilla extract to medium speed for almost 5 minutes, till creamy and without any lumps. With a spatula, make sure you’ve got some extra love, so everything gets incorporated!
2. Blend the eggs, one at a time, at a low speed, until they’re mixed. It must be creamy and silky in the mixture. Pour over the cooled crust with the batter.
3. Set the springform pan in a baking dish – still wrapped in foil. Close it with sufficient boiling water to cover 2 inches of the bottom of the pan.
4. Bring the entire set to the oven and bake for 55 minutes at 350 degrees just until the outside appears slightly puffed, but the middle is still jiggly.
5. Turn off the oven when the cheesecake is done, but keep the cheesecake there, cooling with the oven door slightly open for at least an hour.
6. Move the cheesecake to a wire rack after an hour and let it cool entirely before it is transferred to the fridge. Chill overnight with the cheesecake, uncovered.
7. Just let cheesecake stand for at least 30 minutes at room temperature before serving.
8. Unmold the cake, move it to a serving dish and add the sauce to it.
MAKING THE RASPBERRY SAUCE:
1. In a saucepan, mix all the ingredients and cook for almost 10 minutes or until the raspberries break down. To remove the seeds, pass the sauce through a strainer if needed.
2. Serve it over your cheesecake and let it cool. Customize the top of the cheesecake with some fresh raspberries, if preferred.
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