This classic New York cheesecake recipe is a decadent dessert that is perfect for any occasion. The cheesecake is made with cream cheese, sugar, eggs, and vanilla extract. It is baked in a water bath until set and then chilled overnight. The cheesecake is served with a raspberry sauce.
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
For the filling:
32 ounces (4 blocks) cream cheese, softened
1 1/2 cups granulated sugar
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
For the raspberry sauce:
1 cup fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup water
Instructions:
Make the crust:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
Make the filling:
In a large bowl, beat cream cheese until smooth. Gradually add sugar and salt, beating until well combined. Beat in eggs, one at a time, then stir in vanilla extract.
Bake the cheesecake:
Pour filling into prepared crust. Place springform pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan. Bake for 1 hour, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off oven and leave cheesecake in with door slightly ajar for 1 hour to cool. Remove from water bath and chill overnight.
Make the raspberry sauce:
In a small saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water. Bring to a boil over medium heat, then reduce heat and simmer for 2-3 minutes, or until thickened. Let cool slightly before serving.
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