Cheesecake with Raspberry Sauce
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This Cheesecake Tops The Chart With Its Raspberry Sauce
I have made many cheesecakes in my day. This recipe is the one I always have had the best success with. The secret……directions must be followed. For successful cheesecake results this recipe requires a water bath.
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Supplies:
- 9″ Springform pan
- Heavy duty foil (18″ wide)
- Large roasting pan (this is for the water bath)
Crust Ingredients:
- 12 graham crackers (3×5 or 1 1/2 cups)
- 1/3 Cup unsalted butter (melted)
Filling Ingredients:
- 1 cup sour cream
- 4 8 oz packages cream cheese (room temperature)
- 1 Cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1 Tablespoon cornstarch
- Pinch of salt
- 2 teaspoons lemon juice
Topping Ingredients:
- 1/2 Cup sour cream
- 2 teaspoons sugar
Raspberry Sauce Ingredients:
- 12 ounces raspberries (fresh or frozen)
- 1/4 Cup sugar
- 1 Tablespoon lemon juice
Why A Water Bath
A water bath is essential to ensure even baking plus the steam lessens the likelihood of center cracks on top.
Preparing the Water Bath
- Preheat oven to 350 degrees Fahrenheit.
- Fill the roasting pan with water to where the water is up about two inches from the bottom of the Springform pan. I recommend placing the pan in the center of the roasting pan. Add water up two inches from the bottom of the Springform pan. Remove the pan and dry it off. Set aside.
- To avoid getting water into the pan wrap the outside of the pan with foil. To be safe add a double layer of foil.
Make Crust
- Crush graham crackers to a fine texture. This can easily be achieved by using a blender or food processor. Place crushed crackers in bottom of springform pan.
- Add butter and press crust onto bottom making and even layer.
- Bake at 350° for 8 – 10 minutes. Let cool.
- Add roasting pan with water to oven.
Prepare Filling
- Blend cream cheese on medium speed.
- Gradually add granulated sugar, sour cream, cornstarch, salt, lemon juice and vanilla.
- In a separate bowl whisk eggs and add to cream cheese until blended well.
- Pour into crust.
- Put cheesecake in bath water.
- Bake 50-60 minutes.
- Turn oven off, leave cake in the oven and leave the oven door slightly ajar for one hour.
- Remove cake and cool completely on wire rack.
- Place in refrigerator uncovered 4-8 hours.
Prepare Sour Cream Topping
In a small bowl mix sour cream and sugar. Remove outer ring from cheesecake and smooth sour cream topping on top of cake. Replace outer ring and return to refrigerator.
Raspberry Sauce
Rinse raspberries in cool water. Place in sauce pan. Add sugar and lemon juice. Cook over medium heat about 10 minutes. Slightly cool.
Using a sieve strain berries to remove seeds. This Sift’ n Sieve works perfect for straining.
Final Product!
Drizzle raspberry sauce on plate or atop cheesecake.
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Cheesecake with Raspberry Sauce
This cheesecake will be your best recipe ever. For a successful cake outcome this recipe does require a water bath. You will need to use a 9" springform pan, heavy-duty foil and a large roasting pan for the water bath.
Ingredients
Crust
- 12 Graham crackers (3x5 or 1 1/2 cups)
- 1/3 Cup Unsalted butter (melted)
Filling Ingredients
- 4 8 oz pkgs Cream cheese (room temperature)
- 1 Cup Granulated sugar
- 1 Cup Sour cream
- 1 tsp Vanilla
- 1 T Corn starch
- 1 pinch Salt
- 2 tsp Lemon juice
- 4 Large eggs
Topping
- 1/2 Cup Sour cream
- 2 tsp Granulated sugar
Raspberry Sauce
- 12 ounces Raspberries (fresh or frozen)
- 1/4 Cup Granulated sugar
- 1 T Lemon juice
Instructions
-
For the Crust: Crush graham crackers to a fine texture. This can easily be achieved by using a blender or food processor. Place crushed crackers in bottom of springform pan. Add butter and press crust onto bottom making and even layer. Bake at 350 degrees for 8-10 minutes. Let cool. Add roasting pan with water to oven. To avoid getting water into the springform pan wrap the outside of the pan with foil. To be safe add a double layer of foil.
-
Filling: Using an electric mixer, beat cream cheese on medium speed until smooth. Gradually add sugar, sour cream, cornstarch, salt, lemon juice and vanilla. In separate bowl whisk eggs and add to cream cheese until blended. Pour into crust. Put cheesecake in bath water. Bake 50-60 minutes. Turn oven off, leave cake in the oven and leave the oven door slightly ajar for one hour. Remove cake and cool completely on wire rack. Place in refrigerator uncovered 4-8 hours.
-
Sour Cream Topping: In a small bowl mix sour cream and sugar until well blended. Remove outer ring from cheesecake and smooth sour cream topping on top of cake. Replace outer ring and return to refrigerator.
-
Raspberry Sauce: Rinse raspberries in cool water. Place in sauce pan. Add sugar and lemon juice. Cook over medium heat until the berries are broken down (about 10 minutes). Slightly cool. Using a sieve strain berries to remove seeds. Drizzle raspberry sauce on the plate or atop cheesecake just prior to serving.
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ENJOY!
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