{Fancy} Cheesecake with Raspberry Sauce
Author: Molly (adapted from Favorite Family Recipes)
Recipe type: dessert
Serves: 8-12 slices
- For the crust:
- 1½ c. graham cracker crust
- ⅓ c. sugar
- 1 t. cinnamon
- 6 T. butter, melted
- For the cheesecake filling:
- 1 c. sugar
- 3 (8 oz) pkg cream cheese
- 1 c. sour cream
- 3 eggs
- ¼ t. salt
- 1 t. vanilla
- 1 t. lemon zest
- For Raspberry Sauce:
- 2 t. cornstarch
- 3 T. sugar
- ⅓ c. water
- 12 oz. frozen raspberries, thawed
- Preheat oven to 350 degrees.
- 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.
- In a separate large bowl, cream sugar and cream cheese until very smooth.
- Mix in sour cream and eggs.
- Fold in salt, vanilla, and lemon zest.
- Pour over crust.
- Place a pan of water on the oven rack below the one where the cheesecake will bake.
- Bake cheesecake for 45 minutes to 1 hour or until edges of crust are golden brown.
- Turn off oven and let the cheesecake sit inside the oven for 1 hour.
- Allow cheesecake to cool on the counter, covered, for 1 hour.
- Refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.
- For Raspberry Sauce
- In a small saucepan, combine cornstarch, water, and sugar.
- Add raspberries and bring to a boil, stirring constantly.
- Sauce can be served warm or chilled.
- Slice the cheesecake, add raspberries, sauce, and pine sprigs for garnish.
Recipe by The Gingham Apron at https://www.theginghamapron.com/fancy-cheesecake-raspberry-sauce/
3.5.3228