Cheesecake With Raspberry Sauce |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 16 |
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Wow. This is one heavenly cheesecake. I skipped the foil and luckily realized that meant I'd need to skip the water bath (I would have had a soggy mess). The water bath is the secret to keeping the cheese cake from cracking. My cheesecake did get one large crack during the hour it was out of the oven. Next time, I'll try the water bath to see how much of a difference it makes, but if you're covering the cheesecake with the whipped cream and raspberry sauce you won't notice the cracks anyway. I also read the secret is to mix just until blended at a very low speed so you don't get too much air into the recipe and add the eggs one at a time but only mix until blended. Thank you Jeanette for sharing your Christmas dinner tradition. Delicious. Ingredients:
1 3/4 cups graham cracker crumbs |
1/4 cup sugar |
1/3 cup butter, melted |
40 ounces cream cheese (5 packages, softened) |
1 cup sugar |
1 cup sour cream (8 ounces) |
1/2 cup heavy whipping cream |
2 teaspoons pure vanilla extract |
7 eggs, lightly beaten |
12 ounces unsweetened raspberries, thawed if frozen |
1/2 cup sugar |
2 cups heavy whipping cream |
1/2 cup confectioners' sugar |
1 teaspoon pure vanilla extract |
Directions:
1. Place a greased 10 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan.
2. In a small bowl, combine cracker crumbs and sugar and stir in butter.
3. Press onto the bottom and 1 inch up the sides of prepared pan.
4. Place on a baking sheet.
5. Bake at 350 for 5 to 8 minutes. Cool on a wire rack.
6. In a large bowl, beat cream cheese and sugar until smooth.
7. Beat in the sour cream, heavy cream, and vanilla.
8. Add eggs and beat on low speed just until combined.
9. Pour into crust.
10. Place springform pan in a large baking pan and add 1 inch of hot water to larger pan.
11. Bake at 350 for 50 to 60 minutes or until center is just set and top appears dull.
12. Remove springform pan from water bath.
13. Cool on a wire rack for 10 minutes.
14. Carefully run a knife around edge of pan to loosen.
15. Cool 1 hour longer.
16. Refrigerate overnight.
17. For sauce, place raspberries and sugar in a food processor.
18. Cover and process until blended.
19. For topping, in a small bowl, beat heavy cream until it begins to thicken.
20. Add confectioners' sugar and vanilla and beat until soft peaks form.
21. Serve cheesecake with raspberry sauce and topping.
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