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Cheesecake with Raspberry Sauce

by on July 20, 2009 in Cakes, Desserts July 20, 2009 CakesDesserts
See post on Food for My Family’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A traditional baked cheesecake with a graham cracker crust, topped with raspberry sauce in honor of my grandma, who served cheesecake with nearly every Sunday dinner at her house. I looked forward to them each and every time.

Ingredients

  • 1 stick Butter
  • 2 cups Graham Cracker Crumbs
  • ¼ cups Sugar
  • 3 packages Cream Cheese, Softened (8oz Each)
  • 1-⅓ cup Sugar
  • 2 Tablespoons Cornstarch
  • 1 teaspoon Vanilla Extract
  • 3 whole Eggs
  • ¾ cups Sour Cream
  • 2 cups Fresh Raspberries
  • 1 whole Lemon, Juiced
  • ½ cups Sugar
  • 2 Tablespoons Cornstarch

Preparation

Melt butter; add graham cracker crumbs and 1/2 cup sugar and mix with fork until all of the crumbs are moistened.

Pour into 9″ springform pan and press to bottom of pan using the bottom of a glass. Set aside.

Whip cream cheese until smooth. Add 1 1/3 cups sugar, cornstarch and vanilla and mix well.

Add eggs one at a time, mixing after each addition. Stir in sour cream.

Pour mixture into crust and bake at 350º for 50 minutes until center is nearly set. Turn oven off and crack oven door and let cheesecake slowly cool.

Move to counter after 20 minutes and release springform pan. Completely cool in fridge.

Heat raspberries, lemon juice, 1/2 cup sugar and cornstarch over medium heat until bubbly. Using an immersion blender, blend until smooth.

Allow to cool slightly before pouring on cheesecake. Cool cheesecake and sauce in fridge. Keep extra sauce refrigerated until you eat it, over ice cream, perhaps.

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shecancook2 on 7.25.2009

Yet AGAIN!! Another timeless favorite!! Aren’t we Americans so ridiculously creative in our cooking and baking?!?! Who else would have the guts to mix sour cream, cream cheese, sugar and cornstarch to begin with??? NO ONE ELSE!!! Only us!! And these pairings make the best cakes and dishes in the WORLD!! YES, YES, YES they do!!!

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Sarah Dugan on 6.3.2010

This was delicious. I had a store bought crust so I used it to save time. I put too much cheesecake filling in the crust so it ended up baking right up to the top and there was not enough room for the raspberry topping. So when I sliced the cheesecake and served it, I drizzled/poured the topping over the cheesecake and put a little extra on the side. It turned out great! Everyone loved it and I will definitely be making this again.

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Lucy on 5.19.2010

I really liked this cheesecake, especially the topping. I made it with my two small cousins helping me and they were furious when I told them I was taking it to a party instead of feeding them with it! Luckily we found it made quite a large portion so we made two shallow versions.

Because we’re in the UK I used crushed digestives instead of graham crackers as they’re easier to get hold of.

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