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
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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
.
Step-by-Step Guide
Follow this detailed guide for a perfect cheesecake. First, ensure all filling ingredients, especially the cream cheese and eggs, are at room temperature for a smooth, lump-free batter. When making the crust, press the crumb mixture firmly and evenly up the sides of the springform pan to create a stable base. For the filling, beat the cream cheese and sugar on low to medium speed to avoid incorporating too much air, which can cause cracks. After adding each egg, mix just until combined. Before baking, wrap the outside bottom and sides of the springform pan tightly with aluminum foil to prevent water seepage during the water bath. Place the pan in a larger roasting pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. This gentle, moist heat is the secret to a creamy texture and crack-free top.
Serving Suggestions
Serve each slice with a generous drizzle of the raspberry sauce. For an elegant presentation, add a dollop of freshly whipped cream, a mint leaf, and a few whole fresh raspberries. Pair a slice with a cup of strong coffee or a dessert wine like Moscato. For a festive twist, offer additional sauce options such as a rich chocolate ganache, a salted caramel sauce, or a vibrant mango puree alongside the raspberry.
How-to Summary
Create a graham cracker crust, bake briefly, and cool. Blend softened cream cheese with sugar, sour cream, and vanilla, then incorporate eggs one at a time. Pour filling over the crust and bake in a water bath at 325°F (160°C) until the center is set but slightly jiggly. Cool completely, then chill overnight. Simmer raspberries with sugar and lemon juice to create a sauce, strain if desired, and chill. Serve the chilled cheesecake topped with the sauce.
Frequently Asked Questions
Can I use a different pan if I don’t have a springform pan?
Yes, you can use a 9-inch deep-dish pie plate. Line the bottom with parchment for easier removal. Note that slicing and serving will be less formal.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center (about a 2-3 inch circle) still has a slight, gentle jiggle when the pan is tapped. It will firm up as it chills.
Why did my cheesecake crack?
Cracks are often caused by overmixing (adding too much air), overbaking, or a rapid temperature change. Using a water bath and allowing the cake to cool gradually in the turned-off oven with the door ajar can prevent this.
Can I make this cheesecake ahead of time?
Absolutely. Cheesecake needs to chill for at least 4 hours, but overnight is better. It can be made, covered, and refrigerated up to 2 days in advance. Add the sauce and garnishes just before serving.
Can I freeze the cheesecake?
Yes. Wrap the completely cooled and chilled cheesecake (without sauce) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Common Mistakes to Avoid
- Using cold ingredients, which leads to a lumpy batter.
- Overbeating the batter after adding the eggs, which incorporates too much air and causes cracking.
- Skipping the water bath, resulting in a dry texture or cracks.
- Opening the oven door frequently during baking, causing temperature fluctuations.
- Not letting the cheesecake cool gradually before refrigerating, which can cause it to sink or crack.
Conclusion
This classic cheesecake with raspberry sauce is a timeless dessert that balances rich, creamy filling with a bright, tangy fruit topping. By following the detailed steps, avoiding common pitfalls, and utilizing the water bath method, you can achieve a professional-quality dessert at home. The make-ahead nature of this recipe makes it perfect for entertaining, allowing you to impress guests with minimal last-minute effort. Enjoy the process and the delicious results!