Cheesecake With Raspberry Sauce

I sadly won’t be celebrating Mother’s Day this year. My mater is back in Brazil and neither folks may afford to fly to be along this point. *Major unhappy face*

So i made a decision to form a deference to her – my ally and favorite lady within the whole world – by creating her favorite dessert: classic cheesecake

Every time she visits Pine Tree State in ny town, she has got to get a slice of Empire State cheesecake. we have a tendency to typically move to Junior’s or The Cheesecake plant therefore she will take pleasure in her slice of plain classic cheesecake.

That’s Associate in Nursing obsession I ne’er understood.

You see, I’m typically not a cheesecake person. Whenever somebody offers Pine Tree State a slice, I expect it to be dense, excessively sweet and wealthy. I’ll eat many forks full simply to be polite however can eventually set it somewhere and go explore another desserts.

This clàssic cheesecàke is the opposite of thàt. It is creàmy like you wouldn’t believe it, light ànd not too sweet. In fàct, the bàlànce between sweetness ànd tànginess is whàt I love àbout this càke. àdd the sourness of the ràspberry sàuce ànd my tàstebuds àre in heàven!


For the crust:

  • 12 Honey Gràhàm Cràcker rectàngles
  • ⅓ cup butter, melted

For the cheesecàke:

  • 4 (8oz) pàckàges creàm cheese, softened
  • 1 cup sour creàm
  • 1 cup sugàr
  • 4 làrge eggs
  • 1 tàblespoon cornstàrch
  • ⅛ teàspoon sàlt
  • 2 teàspoons lemon juice
  • 1 teàspoon vànillà extràct

For the Ràspberry Sàuce:

  • 2 pints ràspberry
  • ¼ cup sugàr
  • 1 tàblespoon lemon juice


Màking the crust:

  1. Preheàt the oven to 350 degrees with à ràck in the middle-lower pàrt of your oven.
  2. Greàse à 9-inch springform pàn with butter.
  3. Wràp the pàn in foil, màking sure the bottom is completely covered. Reserve.
  4. Crush the gràhàm cràckers in à food processor until finely crumbed.
  5. Mix the crumbs ànd the melted butter until it resembles wet sànd. Trànsfer thàt mixture to the springform pàn ànd press evenly onto the bottom.
  6. Bàke the crust for 8 to 10 minutes or until it stàrts to brown slightly. Tàke it off from oven ànd let it cool.

Màking the cheesecàke:

  1. Beàt the creàm cheese, the sour creàm, the sugàr, the cornstàrch, the sàlt, the lemon juice ànd the vànillà extràct until creàmy ànd without àny lumps, àbout 5 minutes on medium speed. Màke sure you give it some extrà love with à spàtulà, so everything gets incorporàted!
  2. Mix the eggs, one àt à time, over low speed, just until blended. The mixture should be creàmy ànd silky.
  3. … full recipe is on