Description
This velvety smooth cheesecake features a tangy, sweet raspberry topping that perfectly complements the creamy richness of the cheesecake. With a buttery graham cracker crust, it’s a deliciously indulgent dessert for Easter or any celebration.
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ teaspoon ground cinnamon
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½ cup unsalted butter, melted
For the Cheesecake Filling:
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3 (8-ounce) packages cream cheese, softened
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1 cup granulated sugar
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1 teaspoon vanilla extract
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3 large eggs, at room temperature
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1 cup sour cream
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2 tablespoons all-purpose flour
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1 teaspoon lemon juice
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1/2 teaspoon salt
For the Raspberry Sauce:
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2 cups fresh raspberries (or frozen, thawed)
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¼ cup granulated sugar
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1 teaspoon lemon juice
Instructions
Preheat your oven to 325°F (163°C). Begin by making the crust for the cheesecake. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in the melted butter until the mixture is well combined and the crumbs are moistened.
Next, press the crumb mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to gently pack the crumbs down. This forms the base of the cheesecake, which will hold the creamy filling. Once pressed, place the pan in the oven and bake for 10 minutes, or until the crust is lightly golden. Set the pan aside to cool while you prepare the cheesecake filling.
While the crust cools, it’s time to make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed. Mix until the cream cheese is smooth and creamy, with no lumps.
Add the vanilla extract, lemon juice, and salt to the mixture and beat until well incorporated. The lemon juice will enhance the flavor and add a touch of freshness to the rich filling.
Next, add the eggs one at a time, mixing well after each addition. Be sure not to overmix the batter; mix just until each egg is fully incorporated. Overmixing can cause cracks in the cheesecake later.
Finally, add the sour cream and flour, mixing just until smooth. The sour cream will provide additional creaminess, while the flour helps the filling set properly.
Once the crust has cooled, pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top, ensuring that the filling is evenly spread across the pan.
Wrap the bottom of the springform pan with aluminum foil to prevent any water from seeping into the cheesecake during the water bath process.
Place the springform pan in a large roasting pan. Carefully add hot water to the roasting pan, ensuring the water comes up to about halfway up the sides of the springform pan. This water bath will help cook the cheesecake evenly and prevent cracks from forming.
Bake the cheesecake in the preheated oven for 1 hour 15 minutes, or until the edges are set but the center is still slightly jiggly. You can check for doneness by gently shaking the pan – the center should move slightly but not be liquid.
Once the cheesecake is done, turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This gradual cooling helps prevent the cheesecake from cracking due to sudden temperature changes.
After the cheesecake has cooled for an hour, remove it from the oven and transfer it to a wire rack to cool completely. Once cooled, refrigerate the cheesecake for at least 3 hours, or overnight, to allow the flavors to meld and the filling to set.
While the cheesecake chills, make the raspberry sauce. In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens, about 10 minutes.
Once the sauce has thickened, remove it from the heat and strain it through a fine mesh sieve to remove the seeds. Allow the raspberry sauce to cool before using it to top the cheesecake.
Once the cheesecake has chilled and the raspberry sauce has cooled, drizzle the raspberry sauce over the top of the cheesecake. You can either pour the sauce over the entire cheesecake for a glossy, beautiful finish or drizzle it in a decorative pattern.
After topping the cheesecake with the raspberry sauce, slice it into generous servings and enjoy! This cheesecake pairs wonderfully with whipped cream, fresh raspberries, or even a scoop of vanilla ice cream for an extra special treat.
- Prep Time: 30 minutes
- Chilling Time: 3 hours
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 24-28g
- Carbohydrates: 30-35g
- Protein: 5g