Luscious Raspberry Cheesecake
Cheesecake Ingredients:
- 2 1/2 cups graham cracker crumbs
- 1/2 cup salted butter, melted
- 3 1/3 cups cream cheese, cold
- 1 1/4 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups heavy cream, cold
- 2 cups fresh raspberries
Raspberry Sauce Ingredients:
- 2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1/3 cup water
- 1 tablespoon cornstarch
Optional Decoration:
- Additional fresh raspberries
Instructions:
- Prepare the Crust:
- Combine graham cracker crumbs and melted butter in a bowl until it forms a wet sand-like texture. Press into the bottom of an 8-inch springform pan to form an even base. Refrigerate for 30 minutes to set.
- Cheesecake Filling:
- In a stand mixer with a paddle attachment, blend cream cheese, powdered sugar, and vanilla extract on medium speed until smooth. Switch to the whisk attachment, add cold heavy cream, and beat until the mixture is thick and holds its shape. Fold in fresh raspberries gently with a wooden spoon.
- Assemble:
- Spoon the filling over the chilled crust, smoothing into an even layer. Tap the pan lightly on the counter to remove air bubbles.
- Raspberry Sauce:
- In a saucepan, combine raspberries, sugar, water, and cornstarch. Heat over medium, stirring until sugar dissolves. Boil for 5 minutes until thickened, then strain to remove seeds. Drizzle some sauce over the cheesecake, swirling with a skewer for a marbled effect. Save remaining sauce for serving.
- Chill:
- Refrigerate the cheesecake for at least 6 hours, or overnight for best results.
- Unmold:
- Run a knife around the edges of the cheesecake, then open the springform pan and transfer the cheesecake to a serving plate.
- Serve:
- Decorate with additional raspberries and serve slices with the leftover raspberry sauce.
Enjoy this creamy and vibrant Raspberry Cheesecake, a perfect blend of tangy raspberries and sweet, smooth cheesecake.