Preheat your oven to 325°F (160°C). Melt the unsalted butter in a small saucepan or microwave. In a mixing bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and set aside to cool.

Prepare the Crust

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Add the sour cream and vanilla extract, mixing until smooth. Add the eggs one at a time, beating well after each addition.

Make the Cheesecake Filling

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.

Combine and Bake

Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes. Cover and refrigerate for at least 4 hours, preferably overnight before serving.

Cool and Chill

In a saucepan, heat 1 cup of heavy cream over medium heat until just simmering. In a separate bowl, whisk together 3 egg yolks and 1/3 cup of granulated sugar until pale and thick. Gradually whisk in the hot cream to temper the yolks. Pour the mixture back into the saucepan and cook over low heat until it thickens and coats the back of a spoon. Remove from heat and stir in 1/2 cup of raspberry puree (fresh or store-bought). Cool before serving.

Prepare Raspberry Crème Anglaise

Cream cheese

Granulated sugar

Sour cream

Vanilla extract

Eggs

Graham cracker crumbs

Unsalted butter

Pinch of salt

New York Style W/Raspberry Creme Anglaise

Make New York Style W/Raspberry Creme Anglaise Recipe in just 2h . Cheesecake

New York Style W/raspberry Creme Anglaise Recipe

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