Description
Classic Cheesecake Recipe with Raspberry Sauce
Ingredients:
Crust:
2 cups (200g) graham cracker crumbs
1/2 cup (115g) melted butter
1/4 cup (50g) granulated sugar
Cheesecake Filling:
4 packs (900g) cream cheese, softened
1 cup (200g) granulated sugar
1/2 cup (120ml) sour cream
2 teaspoons vanilla extract
3 large eggs
Raspberry Sauce:
2 cups (250g) fresh or frozen raspberries
1/2 cup (100g) granulated sugar
1 teaspoon lemon juice
Instructions:
1. Prepare the Crust:
Preheat the oven to 350°F (175°C)
.
Mix graham cracker crumbs, melted butter, and sugar in a bowl
.
Press the mixture into the bottom of a springform pan
.
Bake for 10 minutes, then let it cool
.
2. Make the Cheesecake Filling:
Beat the cream cheese and sugar until smooth
.
Add sour cream and vanilla extract, and mix well
.
Incorporate the eggs one at a time, mixing gently after each
.
Pour the filling over the cooled crust
.
3. Bake:
Reduce oven temperature to 325°F (160°C)
.
Bake the cheesecake for 55-65 minutes or until the center is set but slightly jiggly
.
Let it cool to room temperature, then refrigerate for at least 4 hours or overnight
.
4. Prepare the Raspberry Sauce:
In a saucepan, combine raspberries, sugar, and lemon juice
.
Cook over medium heat until the mixture thickens (about 10 minutes)
.
Strain the sauce through a sieve to remove seeds (optional)
.
5. Decorate:
Pour the raspberry sauce over the chilled cheesecake slice
.
Add a swirl of whipped cream on top and garnish with fresh raspberries
.