Vanilla Cheesecake Recipe
(drizzled with raspberry glaze)
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Ingredients
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Crust
Cheesecake Filling
Raspberry Glaze
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure it is evenly distributed. Bake in the preheated oven for 8-10 minutes until set. Remove from the oven and let it cool.
Cheesecake Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add granulated sugar, mixing well after each addition.
- 4
Add Remaining Ingredients
Add sour cream, vanilla extract, and eggs, one at a time, beating well after each addition. Finally, mix in the all-purpose flour until just combined. Avoid overmixing.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 6
Chill the Cheesecake
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
Raspberry Glaze Preparation
- 7
Make the Glaze
In a small saucepan, combine fresh raspberries, granulated sugar, and water. Cook over medium heat, stirring occasionally until the raspberries break down and the mixture becomes saucy.
- 8
Thicken the Glaze
In a separate small bowl, mix cornstarch with a tablespoon of water to form a slurry. Add this to the raspberry mixture and stir until the glaze thickens. Remove from heat and stir in lemon juice.
- 9
Cool the Glaze
Allow the raspberry glaze to cool completely before drizzling it over the chilled cheesecake.