Traditional Cheesecake Recipe
Graham Cracker Crust, Raspberry Coulis
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Ingredients
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Crust
Filling
Raspberry Coulis
Method
Crust
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Remove from oven and let cool.
Filling
- 2
Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in granulated sugar, sour cream, and vanilla extract, mixing until combined. Add the eggs one at a time, mixing on low speed until just blended. Pour the filling into the cooled crust.
- 3
Bake the Cheesecake
Bake the cheesecake in the preheated oven at 325°F (163°C) for 55-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 4
Chill
Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight, before serving.
Raspberry Coulis
- 5
Make the Coulis
In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10-15 minutes. Strain through a fine mesh sieve to remove seeds and let cool.
