Housemade Cheesecake Recipe
New York style, graham cracker crust, raspberry puree.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust and Filling
Method
Preparation
- 1
Prepare the Crust
Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, 0.5 cups of granulated sugar, and melted butter. Stir until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 2
Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of granulated sugar and mix until combined. Add the sour cream and vanilla extract, mixing until well blended. Add the eggs, one at a time, mixing on low speed until just incorporated. Do not overmix.
- 3
Combine and Bake
Pour the cream cheese filling into the cooled crust. Smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- 4
Chill and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight. Before serving, drizzle with raspberry puree.
