Cheesecake Supreme With Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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My all-time-favorite cheesecake recipe! There are tiny little additions to the crust (nuts & cinnamon) and the filling (lemon zest) that make this SO delicious. Serve it with the beautiful bright red raspberry sauce for an AWESOME dessert! Read more ! Ingredients:
cheesecake crust |
1 1/2 c. graham cracker crumbs |
1/4 c. finely chopped walnuts |
1 tbsp. sugar |
1/2 tsp. cinnamon |
1/2 c. butter, melted |
cheesecake filling |
3 - 8 oz. pkgs. cream cheese, softened (i'm a cream cheese snob - i only use philadelphia) |
1 c. sugar |
2 tbsp. all-purpose flour |
1 piece vanilla bean, scraped (discard pod or save for other use) or 1 tsp. vanilla extract |
1/4 c. milk |
3 slightly beaten eggs |
1/2 tsp finely shredded lemon zest (i use a microplane zester for this) |
raspberry sauce |
3 c. fresh or frozen raspberries |
1/3 c. sugar |
1 tsp. cornstarch |
splash lemon juice |
Directions:
1. *Cook time includes cooling and chilling.
2. Preheat oven to 375 degrees F.
3. For crust:
4. In a bowl, combine graham cracker crumbs, walnuts, the 1 TBSP. sugar, and cinnamon. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of an 8- or 9-inch springform pan. Set aside.
5. For filling:
6. In a large mixing bowl, beat cream cheese, the 1 c. sugar, flour, and vanilla bean scrapings (or extract) with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and lemon zest.
7. Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake 40 - 45 min. for an 8-inch pan, or about 35 min. for a 9-inch pan, or until a 2 1/2 inch area around the outside edge appears set when gently shaken. Do not overbake.
8. Cool pan on a wire rack for 15 min. Using a sharp small knife, loosen the crust from sides of pan; cool for 30 min. more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Slice and serve with Raspberry Sauce.
9. *Cheesecake cracked? Check out my Cheesecake Crack Problem Solved Recipe for suggestions.
10. For Raspberry Sauce:
11. Thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend until berries are smooth. Press berry puree through a fine-mesh sieve into a bowl; discard seeds. Repeat with remaining berries. You should have about 1 1/4 cups sieved puree.
12. In a small saucepan combine 1/3 c. sugar, cornstarch, and a splash of lemon juice. Add sieved berry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 min. more. Transfer to a bowl. cover with plastic wrap, pressing plastic wrap onto surface of sauce. Cover and chill at least 1 hour. Serve over cheesecake slices.
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