Raspberry cheesecake is so delicious..I've been making this cheesecake for years. This is truly The Best Homemade Cheesecake recipe on the planet! Chicken Legs says this is the best dessert that I make. He said other desserts are good, but this is the best!
What makes it so great? It is super light and fluffy. How does it get that way? The egg yolks are beaten in with the cream cheese and then the whipped egg whites are folded into the batter. That makes all the difference.
It tastes amazing! The cheesecake can be made ahead of time and frozen until you are ready to serve it.
INGREDIENTS
Crust:
1 3/4 cups (230g) of Graham cracker crumbs (from about 15 Graham crackers)
2 Tbsp sugar
Pinch salt
4 Tbsp plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling:
2 pounds cream cheese (900 g), room temperature
1 1/3 cup granulated sugar (270 g)
Pinch of salt
2 teaspoons vanilla extract
4 large eggs
2/3 cup sour cream (160 ml)
2/3 cup heavy whipping cream (160 ml)
Toppings:
2 cups sour cream (475 ml)
1/3 cup powdered sugar (35 g)
1 teaspoon vanilla extract
12 ounces (340 g) fresh raspberries
1/2 cup granulated sugar (100 g)
1/2 cup water (120 ml)
For the Raspberry Sauce
1 1/2 cups raspberries fresh or frozen
1/4 cup sugar
3 tbsp water
1 1/2 tsp corn starch dissolved in a little cold water
Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan. Chill in the refrigerator while preparing the filling.
Mix cream cheese, sugar, sour cream, vanilla extract in a mixer. Add eggs one at a time to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.) Pour into pie crust.
Bake for about 55-60 minutes. Chill in the refrigerator a few hours before serving.