New York Style Cheesecake with Raspberry Sauce
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4.6
16 reviews
Excellent
New York Style Cheesecake with Raspberry Sauce
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My favorite recipe with all the best tips and a step-by-step video for making a perfect New York cheesecake. Best of all, there's not water bath required!
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Ingredients
For the crust:
- 18 graham cracker whole, 2 sleeves
- 1 tablespoon granulated sugar
- 1 unsalted butter 4 ounces, melted
For the filling:
- 2 1/2 pounds cream cheese cut into chunks, at room temperature, five 8-ounce packages
- 1/8 teaspoon salt fine
- 1 1/2 cups granulated sugar
- 1/3 cup sour cream
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 5 egg plus 2 yolks, at room temperature
For the topping:
- 1 raspberry frozen unsweetened, thawed or fresh, 1 1/2 cups
- 1/3 cup granulated sugar
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
Instructions
For the crust:
- Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray and place the pan on a larger rimmed baking sheet.
- In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and 1-inch up the sides of the pan. Bake until fragrant and golden brown, about 12 minutes. Cool on a wire rack.
For the filling:
- Increase the oven temperature to 500°F.
- In the bowl of an electric mixer, beat the cream cheese at medium-low speed until it is softened. Add the salt and sugar and beat until well combined, about 1 minute. Add the sour cream, lemon juice, and vanilla and beat on low speed until combined. Add the eggs and yolks, one at a time, until combined, moving slowly. Scrape down the sides of the bowl as necessary. Pour the filling into the cooled crust and baked for 10 minutes. Reduce the oven temperature to 200°F and continue to cook for 1 1/2 hours, or until the cheesecake reaches an internal temperature of 150°F.
- Transfer the cake to a wire rack to cool until just warm, 2 1/2 hours. Wrap in plastic and refrigerate until chilled, at least 4 hours or overnight.
For the topping:
- In a small saucepan combine all of the topping ingredients. Heat over medium heat until simmering. Remove from heat and puree using an immersion blender or standing blender until smooth. If desired, strain out seeds. Allow to cool before pouring over the cheesecake.
Notes
- Adapted from The Science of Good Cooking
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Overall Rating
4.6
16 reviews
Excellent
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