{Fancy} Cheesecake with Raspberry Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 8-12 slices
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
  3. Press evenly into the bottom of a 9-inch springform pan.
  4. In a separate large bowl, cream sugar and cream cheese until very smooth.
  5. Mix in sour cream and eggs.
  6. Fold in salt, vanilla, and lemon zest.
  7. Pour over crust.
  8. Place a pan of water on the oven rack below the one where the cheesecake will bake.
  9. Bake cheesecake for 45 minutes to 1 hour or until edges of crust are golden brown.
  10. Turn off oven and let the cheesecake sit inside the oven for 1 hour.
  11. Allow cheesecake to cool on the counter, covered, for 1 hour.
  12. Refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.
  13. For Raspberry Sauce
  14. In a small saucepan, combine cornstarch, water, and sugar.
  15. Add raspberries and bring to a boil, stirring constantly.
  16. Sauce can be served warm or chilled.
  17. 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/