Ny Cheesecake Recipe
Raspberry sauce, strawberries, blueberries, whipped topping
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Ingredients
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Crust
Cheesecake Filling
Raspberry Sauce
Toppings
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a flat measuring cup to pack it down evenly. Bake in the preheated oven for 10 minutes, then remove and let cool.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add in the granulated sugar, sour cream, and vanilla extract, mixing until well combined.
- 4
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 5
Add Flour
Gently fold in the all-purpose flour until no lumps remain. Pour the cheesecake filling into the cooled crust.
- 6
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for 60-70 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour.
- 7
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
Raspberry Sauce
- 8
Make the Raspberry Sauce
In a small saucepan, combine the fresh raspberries, granulated sugar, and water. Cook over medium heat, stirring gently until the raspberries break down and the sauce thickens, about 10 minutes.
- 9
Cool the Sauce
Remove from heat and let cool. Strain if desired to remove the seeds.
Serving
- 10
Serve the Cheesecake
Once the cheesecake is chilled, remove it from the springform pan. Top with whipped topping, fresh strawberries, and blueberries. Drizzle with raspberry sauce before serving.