Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
Press the mixture into the bottom of a 9-inch springform pan, creating an even crust layer. Use the back of a spoon to compact it.
Bake the crust in the preheated oven for 8-10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add the sugar and vanilla extract, and continue mixing until well combined.
Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.
Mix in the sour cream and heavy cream, and beat until smooth.
Step 3: Bake the Cheesecake
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
Turn off the oven and let the cheesecake cool in the oven for about 1 hour with the door slightly ajar. This helps prevent cracking.
After an hour, remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Raspberry Topping
In a small saucepan, combine the raspberries, sugar, and lemon juice.
Heat over medium heat, stirring occasionally, until the raspberries release their juices and the mixture begins to thicken (about 5-7 minutes).
If you prefer a thicker topping, whisk in 1 teaspoon of cornstarch dissolved in 1 tablespoon of water, and cook for another 1-2 minutes.
Remove from heat and let it cool completely.
Step 5: Assemble and Serve
Once the cheesecake is chilled and the raspberry topping has cooled, spread the raspberry sauce over the top of the cheesecake.
Slice and serve chilled. Garnish with extra fresh raspberries if desired.
Serving and Storage Tips:
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