Description
This delightful Raspberry Cheesecake features a buttery graham cracker crust, a creamy and smooth cream cheese filling, and a luscious homemade raspberry sauce topping. Baked to perfection, this classic dessert is perfect for celebrations or any occasion when you want to impress with a rich, fruity treat.
Ingredients
Crust
- 2 cups Honey Graham crackers, crumbled
- ⅓ cup butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened (around 3 packages)
- 1 cup heavy cream
- 1 cup sugar
- 4 large eggs
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Raspberry Sauce
- 2 cups raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions
- Make the Crust: Preheat your oven to 350°F (180°C) and position the rack in the lower-middle of the oven. Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
- Prepare the Crust Mixture: In a medium bowl, combine the crumbled honey graham crackers with the melted butter until the mixture resembles wet sand.
- Press and Bake the Crust: Firmly press the crumb mixture into the bottom of the prepared pan to form an even layer. Bake for 8 to 10 minutes, or until the crust is lightly golden. Remove from oven and allow it to cool completely.
- Make the Cheesecake Filling: Using a large mixing bowl, beat the softened cream cheese, heavy cream, sugar, cornstarch, salt, and vanilla extract on medium speed for about 5 minutes until smooth and creamy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs: Reduce mixer speed to low and add eggs one at a time, mixing just until combined after each addition. Avoid overmixing to maintain a smooth filling texture.
- Pour and Bake Filling: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Bake at 350°F (180°C) for 55 minutes or until the edges are set and slightly puffed and the center still jiggles slightly when gently shaken.
- Cool and Refrigerate: Remove from oven and let the cheesecake cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight to set fully.
- Prepare Raspberry Sauce: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly. Optionally, strain the sauce through a mesh sieve to remove seeds for a smoother texture. Allow to cool completely before serving.
- Serve: Before slicing, let the cheesecake sit at room temperature for about 30 minutes. Spoon the raspberry sauce over the top or drizzle over individual slices. Garnish with fresh raspberries if desired and enjoy!
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overmix the eggs into the batter to avoid cracks in the cheesecake.
- The cheesecake is best served after chilling for at least 4 hours to allow proper setting.
- Straining the raspberry sauce is optional but recommended if you prefer a seedless topping.
- Use a water bath if you want an extra creamy texture and to prevent cracking during baking.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
