Welcome to the world of indulgence with this Ultimate Cheesecake recipe! Perfectly creamy and topped with a delightful raspberry sauce, this cheesecake is sure to impress your family and friends.
Tips for Success
Getting that smooth filling is key, so don’t rush the mixing! Also, remember to let it cool slowly in the oven to avoid cracks.
Why You’ll Love It
This cheesecake is not only a showstopper but also incredibly satisfying to make. Trust me, you’ll love every bite!
Ingredients
- For the crust:
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- For the filling:
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- For the topping:
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- For baking the cheesecake:
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Instructions
- Preparation:
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Step 1- Preheat the oven: Preheat the oven to 325°F.
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Step 2- Prepare the pan: Prepare a 9-inch springform pan for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Spray with nonstick cooking spray.
- Make the crust:
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Step 3- Combine crust ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and halfway up the sides of the prepared pan. Place gently on oven rack and bake for 10 minutes. Place gently on a wire rack to cool. Maintain oven temperature.
- Make the filling:
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Step 4- Beat cream cheese: In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the sides and bottom of the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, and juice and beat until combined, continuing to scrape down the bowl. Add the eggs, one at a time, and beat until just combined. Be careful not to overmix.
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Step 5- Pour batter: Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter. The cheesecake won't rise much while baking in the water bath, so it's okay if the batter fills up most of the springform pan.
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Step 6- Prepare the water bath: Place the springform pan in a larger roasting pan or deep sauté pan. Place on oven rack then carefully pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for about 1 hour and 15 minutes or until the top looks slightly dry, especially at the edges. If the middle is slightly wobbly like jello, that's fine. The internal temperature should read 150°F with an instant-read thermometer inserted into the center. Err on the side of underbaking rather than overbaking.
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Step 7- Cool in oven: Turn off the oven heat and open the oven door open just by 1-inch. I use a wooden spoon to keep it open. Let the cheesecake cool inside the oven for 30 minutes to 1 hour. This will prevent cracks from forming.
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Step 8- Remove and cool: Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cheesecake, to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.
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Step 9- Refrigerate: Once completely cooled, refrigerate in the springform pan until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.
- Make the topping:
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Step 10- Prepare raspberry sauce: In a small saucepan over medium heat, combine the topping ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a syrupy sauce, about 5 to 10 minutes. Remove from heat. Using a spatula, press the sauce through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using. The sauce will be on the thin side.
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Step 11- Serve the cheesecake: Release the cheesecake from the pan onto a cake stand or serving plate and top with any desired toppings. Slice using a big sharp knife, running under running hot water and wiping it off in between cuts, for clean slices. Serve.
Nutrition
- Calories: 400, Fat: 28g, Carbs: 36g, Protein: 6g
Cooking techniques
For a smooth cheesecake, ensure all ingredients are at room temperature before mixing. Using a water bath helps to bake the cheesecake evenly and prevents cracks.
Variations or substitutions
You can substitute sour cream with Greek yogurt for a tangier flavor, or use different fruits for the topping like strawberries or blueberries!
Storage tips
Store leftovers in the refrigerator, uncovered, for up to 3 days. Avoid covering to keep it from getting soggy.
Notes
For best results, let the cheesecake chill for a full 24 hours before serving, allowing flavors to meld beautifully.
