Raspberry Cheesecake with Raspberry Sauce
User Reviews
5
Raspberry Cheesecake with Raspberry Sauce
Description
Raspberry Cheesecake with Raspberry Sauce features a cinnamon-spiced graham cracker crust topped with a rich, creamy filling of cream cheese, sour cream, eggs, and lemon zest. The water bath baking method gently cooks the cheesecake, preventing cracks and promoting a smooth, velvety texture. The raspberry sauce is crafted from frozen raspberries, sugar, water, and cornstarch, yielding a bright yet slightly thickened topping that complements the sweetness of the cheesecake. Fresh raspberries and sprigs of rosemary or raspberries provide a decorative touch.
The lemon zest in the filling adds a fresh note, balancing the richness of the cream cheese and sour cream. The crust’s cinnamon inflection and the raspberry sauce together offer layers of flavor and texture. The cheesecake is best served chilled after setting thoroughly, allowing the flavors to meld and the texture to firm up.
For best results, use room temperature ingredients and avoid over-mixing the batter once eggs are added to reduce air incorporation and cracking risk. Baking the cheesecake the night before ensures it is well chilled and ready to slice, while any cracks can be concealed with the fresh raspberry garnish.
Ingredients
For Cheesecake Crust
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 1 1/2 teaspoon cinnamon
- 1/2 cup butter melted
For Cheesecake Filling
- 1 cup sugar
- 24 ounces cream cheese (3 packages at room temperature)
- 1 cup sour cream
- 3 egg room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
For Raspberry Sauce
- 12 ounces raspberries frozen
- 2 tablespoons water
- 1/4 cup sugar
- 2 Tablespoons water cold
- 1 Tablespoon cornstarch
- raspberry fresh, sprigs, for garnish
- rosemary fresh, sprigs, for garnish
Instructions
- Preheat oven to 325.In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
- Press evenly into the bottom of a 9-inch springform pan.
- Bake for 8 minutes at 325 degrees. Allow to cool enough to handle without oven mitts. When cool, spray the sides of the pan with cooking spray before adding the cheesecake mixture.
- In a large bowl, cream sugar and cream cheese until very smooth.
- Slowing mix in sour cream and eggs. Do not over mix.Fold in salt, vanilla, and lemon zest.
- Grease the inside of the springform pan with non stick cooking spray. Pour the cheesecake mixture over crust.
- Using heavy aluminum foil, cover the outside of the springform pan creating a bowl shape around the pan.
- In the oven, create a water bath by placing a cookie sheet into the oven and fill it halfway with water. Place cheesecake directly on the cookie sheet of water. (the foil will prevent it from getting wet) Bake at 325 degrees for 45 minutes. (do not open the oven). Turn off the oven and let the cheesecake sit inside the oven for 1 hour. (do not open the oven during this time)
- Remove cheesecake from the water bath in the oven and allow it to cool on the counter uncovered for 1 hour.
- Cover springform pan and refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.
For Raspberry Sauce
- In medium sauce pan place frozen raspberries, sugar and 2 tbsp of water, heat until thawed, and stir. Let simmer for approx 3-5 minutes.
- Strain seeds (catching the juices/pulp over a bowl), discard seeds and put juices back in the sauce pan.
- Mix cornstarch with 2 tablespoons cold water and add to the sauce. Stirring constantly, bring sauce to a boil on medium high heat and boil for 1 minute to thicken.
- Allow sauce to cool before decorating on the cheesecake.
- Spread the sauce creating a thin layer on top of the cheesecake.
- Place fresh raspberries on top and dust with powdered sugar. Add rosemary sprigs for garnish. Enjoy!
Notes
- Use room temperature ingredients for smoother mixing and texture.
- Avoid over-mixing after adding eggs to prevent cracks in the cheesecake.
- Chill the cheesecake thoroughly, preferably overnight, to set properly before serving.
- Cover the springform pan with heavy foil to prevent water bath moisture from seeping in during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 134mg | 45% |
| Sodium | 422mg | 18% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 1186IU | 24% |
| Vitamin C | 8mg | 9% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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