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Cheesecake with Raspberry Sauce

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. 

Course Dessert
Cuisine American
Keyword cheesecake, graham cracker crust, raspberry, sauce
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Refrigerate 4 hours
Total Time 5 hours 40 minutes
Servings 12 slices
Author jettskitchen.com

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

  1. 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. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. ENJOY!