Description
This raspberry cheesecake has raspberries inside the batter and has a raspberry sauce on top. It is a baked cheesecake and ultra creamy.
Ingredients
Scale
- 2 1/2 cups Graham cracker crumbs (fine crumbs- 2 packets)
- 1/4 cup Light brown sugar (packed)
- 10 TBSP Unsalted butter (melted)
- 24 oz Cream cheese (room temperature)
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 oz Freeze dried raspberries (grounded to a fine crumb)
- 1/2 cup Sour cream (room temperature or greek yogurt)
- 1/4 cup Heavy cream (room temperature)
- 4 Large eggs (room temperature)
- 12 oz Frozen raspberries
- 1/2 cup White granulated sugar
- 12 oz Fresh raspberries
- 3 TBSP Water
Instructions
- Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with parchment paper circle and spray again. Set aside.
- Using a food processor, blend the graham crackers into a fine crumb. In a small bowl, add graham cracker crumbs, brown sugar, and melted butter. Mix with a fork until combined.
- Pour crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust down.
- Bake for 11 minutes.
- Start heating the hot water on the stove for the water bath.
- Using a mixer in a large bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl using a baking rubber spatula.
- Using a food processor, blend the freeze dried raspberries into a fine crumb. Add the grounded raspberries, sour cream, heavy cream, and vanilla and mix on medium until smooth.
- Add in the eggs and mix on low speed until just combined. Take off the mixer and mix the batter.
- Pour the cheesecake batter on top of the graham cracker crust.
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water. 1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevents water getting into the crust. 2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake for 70-80 minutes until the edges are set and the middle has a slight jiggle.
- Turn off the oven, crack open the door, and let the cheesecake sit for 30 minutes. Then, take out of the oven and place on the cooling rack. Keep the pan on. Cool completely.
- Wrap in foil and chill for at least 6 hours or overnight.
- In a medium saucepan over medium heat, heat the raspberries and sugar until it comes to a simmer. Use a food processor to blend the raspberries and then push it through a sieve and discard the seeds.
- Pour the sauce back into the pan and bring back to a simmer. Heat until thickened, this will take about 10 minutes.
- Transfer sauce to a bowl and let it cool. Once cool, add in one tablespoon of water at a time and mix well. This is to get it back to a sauce. Add the fresh raspberries and mix until they are coated.
- Take the cheesecake out of the pan and remove the parchment paper circle. Pour the sauce on top of the cheesecake. Keep in the fridge until serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 368
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 105 mg