Homemade Ny Style Cheesecake Recipe
graham cracker crust, raspberry sauce
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Ingredients
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Crust
Cheesecake Filling
Raspberry Sauce
Method
Crust
- 1
Prepare the crust
In a medium bowl, combine the graham cracker crumbs and 0.5 cups of granulated sugar. Melt the unsalted butter and pour it over the crumb mixture. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan and slightly up the sides. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Cheesecake Filling
- 3
Mix the filling
In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually add in 1 cup of granulated sugar and mix until well combined.
- 4
Add other ingredients
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until smooth. One at a time, add the eggs, mixing on low speed until just combined after each addition. Do not overmix.
- 5
Bake the cheesecake
Pour the cheesecake filling into the cooled crust. Bake in the preheated oven at 325°F (160°C) for 60-70 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- 6
Chill the cheesecake
Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
Raspberry Sauce
- 7
Prepare the sauce
In a small saucepan, combine the fresh raspberries, 0.5 cups of granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the sauce thickens, about 10-15 minutes.
- 8
Cool and serve
Remove from heat and let the raspberry sauce cool. Serve the cheesecake chilled with a drizzle of raspberry sauce on top.
