This classic cheesecake is the opposite of that. It is creamy like you wouldn’t believe it, light and not too sweet. In fact, the balance between sweetness and tanginess is what I love about this cake. Add the sourness of the raspberry sauce and my tastebuds are in heaven!
For the cheesecake:
For the Raspberry Sauce:
Making the cheesecake:
Ingredients:
For the crust:- 12 Honey Graham Cracker rectangles
- ⅓ cup butter, melted
For the cheesecake:
- 4 (8oz) packages cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 4 large eggs
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
For the Raspberry Sauce:
- 2 pints raspberry
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions:
Making the crust:- Preheat the oven to 350 degrees with a rack in the middle-lower part of your oven.
- Grease a 9-inch springform pan with butter.
- Wrap the pan in foil, making sure the bottom is completely covered. Reserve.
- Crush the graham crackers in a food processor until finely crumbed.
- Mix the crumbs and the melted butter until it resembles wet sand. Transfer that mixture to the springform pan and press evenly onto the bottom.
- Bake the crust for 8 to 10 minutes or until it starts to brown slightly. Take it off from oven and let it cool.
Making the cheesecake:
- Beat the cream cheese, the sour cream, the sugar, the cornstarch, the salt, the lemon juice and the vanilla extract until creamy and without any lumps, about 5 minutes on medium speed. Make sure you give it some extra love with a spatula, so everything gets incorporated!
- Mix the eggs, one at a time, over low speed, just until blended. The mixture should be creamy and silky.
- Pour the batter over the cooled crust.
- Get full recipe==>>oliviascuisine.com
