Kemuri Style Cheesecake Recipe
Served with raspberry drizzle, fresh fruit, and house-made whipped cream
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Ingredients
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Cheesecake Base
Crust
Raspberry Drizzle
Fresh Fruit
Whipped Cream
Method
Cheesecake Base Preparation
- 1
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Gradually add the granulated sugar and continue to beat until well combined.
- 2
Add Vanilla and Eggs
Mix in the vanilla extract. Add the eggs one at a time, mixing on low speed after each addition until just combined.
- 3
Incorporate Sour Cream and Flour
Gently fold in the sour cream and all-purpose flour until the mixture is smooth and creamy.
Crust Preparation
- 4
Prepare the Crust Mixture
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 5
Form the Crust
Press the crust mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
Baking the Cheesecake
- 6
Bake the Cheesecake
Pour the cheesecake filling over the crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes or until the center is set but slightly jiggly.
- 7
Cool and Chill
Turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.
Raspberry Drizzle Preparation
- 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 mixture thickens, about 10 minutes.
- 9
Strain and Cool
Strain the mixture through a fine mesh sieve to remove the seeds, and let it cool.
Whipped Cream Preparation
- 10
Whip the Cream
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.
Assembly
- 11
Assemble the Dessert
Remove the cheesecake from the springform pan. Top with fresh mixed berries, drizzle with raspberry sauce, and serve with a dollop of whipped cream.
