I know, there is a LOT of steps to making cheesecake with raspberry sauce.. But there is only one way to get a good cheesecake and that is to FOLLOW THE INSTRUCTIONS! I have had quite a few disastrous cheesecakes because I thought I would cut corners to save time, and it ends the same way every time, and spoiler alert, it’s not good.. Anyway, I made this cheesecake instead of a birthday cake for myself this year because I don’t like cake! It was amazing, the Hubby and I had a few friends over for the occasion and there was no cheesecake left when they went home and I found that extremely flattering!
Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- FOR CRUST
- 5 tbsp unsalted butter melted, plus room-temperature butter for pan
- 12 whole chocolate graham crackers 3-by-5 inch
- 1/4 cup Sugar
- 1/4 teaspoon coarse salt
- FOR FILLING
- 2 1/2 lb Cream cheese room temperature
- 1 1/2 cup Sugar
- 1 Lemon for lemon zest
- 1/2 tsp coarse salt
- 4 large Eggs
- 1 cup Sour cream
- FOR SAUCE
- 2 lb raspberries fresh
- 2 cup Water
- 2 cup Sugar
- 1 tbsp Cinnamon
- Preheat oven to 375 degrees.
- CRUST INSTRUCTIONS:
- Butter a 9-by-3-inch springform pan.
- In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine.
- Press crumb mixture into bottom and about 1 inch up side of pan.
- Bake until set, 12 to 15 minutes; let cool on a wire rack.
- Reduce oven to 325 degrees.
- Set a pot of water to boil.
- FILLING INSTRUCTIONS:
- Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
- Gradually add sugar, beating until fluffy.
- Beat in lemon zest and juice, and salt.
- Beat in eggs, one at a time, scraping down side of bowl after each addition.
- Beat in sour cream.
- Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan.
- Pour in boiling water to come halfway up side of springform.
- Bake until just set in center, about 1 3/4 hours.
- Remove pan from water; let cool 20 minutes.
- Run a paring knife around edge; let cool completely.
- Cover; chill overnight before serving.
- SAUCE INSTRUCTIONS:
- Put all ingredients into a medium saucepan and simmer on medium heat until raspberries lose form and it has a uniform texture