Eli's Cheesecake Recipe
Original plain cheesecake topped with a raspberry drizzle
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Ingredients
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Cheesecake
Method
Preparation
- 1
Prepare the Crust
Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue to beat until fully incorporated. Add the sour cream and vanilla extract, mixing until smooth. Add the eggs one at a time, mixing on low speed until just combined.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the prepared crust in the springform pan. Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 4
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.
- 5
Prepare the Raspberry Drizzle
In a small saucepan over low heat, combine raspberry preserve and fresh raspberries. Stir until warmed through and slightly thickened. Remove from heat and let cool.
- 6
Serve
Once the cheesecake is set, remove it from the springform pan and drizzle the raspberry sauce over the top before serving.
