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Ingredients
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Cheesecake Base
Cheesecake Filling
Raspberry Coulis
Method
Cheesecake Base
- 1
Prepare the crust
Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Cheesecake Filling
- 2
Make the filling
In a large bowl, beat the cream cheese until smooth. Add sugar, sour cream, and vanilla extract, and mix until combined. Add eggs one at a time, mixing just until incorporated. Pour the filling over the cooled crust.
- 3
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and leave the cheesecake in the oven for an additional hour. Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Raspberry Coulis
- 4
Prepare the coulis
In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally until the raspberries break down and the mixture thickens slightly. Remove from heat and strain through a fine mesh sieve to remove seeds. Let cool.
Serving
- 5
Serve the cheesecake
Once the cheesecake has chilled, remove it from the springform pan. Slice and serve with raspberry coulis drizzled over the top.
