Cheesecake Recipe
New York style draped with raspberry sauce
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Ingredients
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Crust
Cheesecake Filling
Raspberry Sauce
Method
Crust Preparation
- 1
Preheat the oven
Preheat your oven to 350°F (175°C).
- 2
Mix crust ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Remove and let cool.
Cheesecake Filling Preparation
- 4
Mix filling ingredients
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, sour cream, and vanilla extract, mixing well until fully incorporated.
- 5
Add eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 6
Pour into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 7
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly jiggly.
- 8
Cool the cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
Raspberry Sauce Preparation
- 9
Cook raspberries
In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice.
- 10
Simmer the sauce
Cook, stirring gently, until the raspberries break down and the mixture thickens slightly, about 10-15 minutes.
- 11
Cool the sauce
Remove from heat and allow to cool. Strain through a fine mesh sieve if you prefer a smooth sauce.
Serving
- 12
Serve the cheesecake
Remove the cheesecake from the springform pan and slice it. Serve each slice drizzled with raspberry sauce.
