Author: Susanne at dishwithme.com
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Is there anyone out there who is not a fan of cheesecake??? Especially cheesecake with raspberry sauce drizzle. Mmmm…I’m sure there are a few, but if you are a fan of cheesecake, I dare you to try this one and not like it! Holy cow, it’s amazing!
This is a great holiday recipe to make for those who do not like pumpkin pie.
Actually, it might possibly be the best cheesecake you have ever had in you entire life! Try it and see.
Now, I will never try to mislead you, there are quite a few steps to this recipe, BUT, once you’ve made it a few times, it seems to get easier, and…it’s totally worth it!
I really like cheesecake, but I am not the biggest fan of the kind that feels really thick, or dense in my mouth. I much prefer a very creamy dreamy texture and this one absolutely knocks it out of the ball park for me. The raspberry sauce is just the icing on the, eh, well, cake.
HELPFUL HINTS FOR CHEESECAKE WITH RASPBERRY SAUCE DRIZZLE
To make it easier and save time on the actual day you are making the cheesecake, try making the raspberry sauce a day, or two in advance.
After the cheesecake is in the oven, do NOT open the oven door, no matter how tempting it might be. It can reduce the oven temperature and alter the cooking time.
Let all of your ingredients come to room temperature BEFORE starting the cooking process. This helps to ensure nice smooth, creamy results.
After adding your eggs to the cream cheese mixture, do NOT overbeat. Make sure your mixer is on low speed and mix only until combined.
After the cheesecake in finished cooking, turn off the oven, open the oven door and just let the cheesecake sit in the oven to cool for a couple hours. From there, place it into the refrigerator for a couple hours before removing the springform pan.
Cheesecake should be stored in the refrigerator.
You can freeze cheesecake, if desired, for several months, actually.
INGREDIENTS YOU’LL NEED FOR THIS RECIPE
- Cinnamon graham crackers
- Granulated sugar
- Cinnamon
- Real butter
- Cream cheese
- Sour cream
- eggs
- Kosher salt
- Vanilla
- Lemon zest
- Vanilla bean paste
- Cornstarch
- Raspberries
- Pure vanilla extract
LINKS TO PRODUCTS OR EQUIPMENT USED
For making this type of cheesecake, a springform pan is a must.
Unless you want seedy raspberry sauce, a fine mesh strainer is needed.
Hand held electric mixer for blending.
The springform pan needs to sit on a baking tray.
You will need a zester/grater, like mine.
A handheld juicer is super helpful. This is my favorite handheld juicer I’ve ever had. It sits flat on the countertop to make juicing easier.
RELATED RECIPE LINKS
This dessert will be fabulous after any meal. A couple good choices would be my BEEFY BACON WRAPPED CHICKEN, my GRILLED BABY BACK RIBS, or my FRESH EVERYTHING BUT THE KITCHEN SINK PASTA SALAD.
Equipment
- Springform pan
- Baking tray
- Handheld electric mixer
- Zester/grater
- Handheld juicer
- Fine mesh strainer
Ingredients
- RASPBERRY SAUCE
- 1 Tablespoon cornstarch
- 1/2 cup water
- 1/4 cup granulated sugar
- 12 ounces raspberries fresh or frozen
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon real butter
- CRUST
- 1 1/4 cups cinnamon graham crackers smashed
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup browned butter
- 1 teaspoon pure vanilla extract
- CHEESECAKE FILLING
- 24 ounces cream cheese 3-8 ounce packages, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 3 eggs room temperature
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon lemon zest
Instructions
- RASPBERRY SAUCE
- In a medium pot, add the water and cornstarch. Mix until dissolved. Turn on the heat to medium-high and add the sugar, stirring until dissolved.
- Add the raspberries and stir to combine.
- As soon as the water starts to bubble/boil around the edges, immediately turn the heat down to medium-low, cover with a lid and simmer for 10 minutes.
- At the end of the 10 minute mark, turn off the heat and remove the pot from the heat source.
- Add the lemon juice, vanilla and butter. Mix well. Let the raspberry sauce sit in the pot to cool.
- Place a fine mesh strainer, like the one I have shown above in the links section, over a bowl. After the sauce is cooled pour it into the strainer, and, using a rubber spatula, stir and mash the raspberry mixture against and thru the strainer. This will take a few minutes. Just keep repeating this step until you are mostly left with seeds in the strainer.
- Can be used immediately, stored in an airtight container in the refrigerator for up to about a week, or it can be frozen for future use.
- CRUST
- Place one full envelope of graham crackers and 4 graham crackers from an additional package into a large zippered plastic bag. Using a mallet or rolling pin, beat the graham crackers until they are a fine sandy texture. Set aside.
- In a medium sized saucepan over medium heat, place the stick of butter in the pan to melt. As the butter melts, whisk continuously. You will notice the butter get frothy and bubbly. Cook just until the butter is slightly caramel in color and/or you notice a nutty aroma. This will probably take between 4 and 8 minutes. Remove from heat immediately. Browning the butter will give it a warm, almost nutty flavor. Avoid burning it at all costs, as this will render it garbage. I highly advise you do not leave the butter unattended.
- In a large mixing bowl place the crushed graham crackers, sugar, cinnamon, vanilla and browned butter. Mix well to combine all ingredients.
- Press the graham cracker mixture into the bottom and sides of a 9 inch springform pan. Set aside on a foil lined baking sheet.
- CHEESECAKE FILLING
- Pre-heat oven to 350°F
- In a large mixing bowl, with an electric mixer, cream together the cream cheese and sugar until completely blended and very smooth.
- Add the sour cream and eggs, mixing on low speed just until well blended.
- Whisk in the vanilla, vanilla bean paste and lemon zest.
- Pour into the crust.
- If you want to swirl in some of the raspberry sauce, simply add a few dallops to the top of the cheesecake mixture and use a butter knife to swirl in.
- With the springform pan on a foil lined baking tray, place the cake in a 350°F preheated oven and bake for 45 minutes to one hour. The edges of the cake should just starting to turn a light golden color when done.
- Do not remove the cake from the oven at this point. Simply turn the oven off and open the oven door and let the cheesecake sit there to slowly cool down. Leave it this way for 2 hours. It is more prone to crack if there is an abrupt temperature change.
- After the cheesecake has cooled, move it to the refrigerator and allow it to cool for 1 to 2 more hours. After this step run a butter knife around the edges of the crust and remove the springform pan.
- Drizzle with raspberry sauce over individual slices as desired.