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
- Real butter
- Cream cheese
- Sour cream
- Kosher salt
- Lemon zest
- Vanilla bean paste
- 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
- Springform pan
- Baking tray
- Handheld electric mixer
- 2 cups Nilla waffer cookies smashed
- 1/2 cup Dark brown sugar
- 3/4 cup Browned butter
- CHEESECAKE FILLING
- 24 ounces Cream cheese 3-8 ounce packages, room temperature
- 1 cup Granulated sugar
- 1 cup Sour cream
- 4 Eggs room temperature
- 3 teaspoons Pure vanilla extract
- 1/2 teaspoon Lemon zest
- SOUR CREAM TOPPING
- 1 cup Sour Cream
- 1/2 cup Granulated sugar I use organic cane sugar
- 1/2 teaspoon Pure vanilla extract
- Place enough Nilla wafers into a large zippered plastic bag to make 2 cups after being crushed. Using a mallet or rolling pin, beat the cookies until they are a fine sandy texture. Set aside.
- In a medium sized saucepan over medium-high heat, place the butter in the pan to melt. As the butter melts, stir 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 6 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 cookies, sugar and browned butter. Mix well to combine all ingredients.
- Place the cookie butter mixture into the springform pan. Press the cookie mixture into the bottom of the 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, sour cream, sugar, eggs, vanilla extract and lemon zest until completely blended and very smooth.
- Pour into the crust.
- 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, open the oven door, and let the cheesecake sit right where it is to slowly cool down. Leave it this way for 2 hours. It is more prone to crack if there is an abrupt temperature change. Mine still cracks, btw.
- After the cheesecake has cooled in the oven for 2 hours, move it to the refrigerator and allow it to cool for an additional 2 hours. After this step run a butter knife around the edges of the crust and remove the springform pan.
- SOUR CREAM TOPPING
- In small bowl, combine the sour cream and sugar and mix until well blended and sugar is dissolved. Pour onto cooled cheesecake, making sure entire top is evenly covered. Refrigerate.
- Enjoy! I hope you love it as much as we do.