Indulge your senses with a slice of heaven—our New York Style Raspberry Cheesecake! This luscious dessert combines the rich, creamy texture of classic cheesecake with the vibrant tartness of fresh raspberries, creating a symphony of flavors that will leave your taste buds dancing. Perfect for special occasions or a delightful treat after dinner, this cheesecake is sure to impress your family and friends. With just a few simple ingredients and a little bit of patience, you can master this iconic American dessert. Ready to unlock the secrets to the perfect cheesecake? Let’s dive in!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8 ounce) packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup raspberry sauce
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom and slightly up the sides of the springform pan to create a uniform crust.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer on medium speed until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in vanilla extract and mix until just combined. Be careful not to overmix the batter.
- Pour the cheesecake batter into the prepared graham cracker crust, spreading evenly with a spatula.
- Gently tap the pan on the counter to release any air bubbles in the batter.
- Place the springform pan in a large water bath to ensure even baking and prevent cracking.
- Bake in the preheated oven for 60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove from the oven and allow to cool completely at room temperature, approximately 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, carefully remove the springform pan sides.
- Garnish the top of the cheesecake with fresh raspberries and drizzle with raspberry sauce.
- Slice and serve chilled. Store any remaining cheesecake in the refrigerator, covered, for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth, lump-free batter.
- Don’t Overmix: When adding the eggs and vanilla, mix just until combined to prevent incorporating too much air, which can lead to cracks during baking.
- Water Bath Magic: Using a water bath (bain-marie) not only helps in even baking but also keeps the cheesecake moist. Wrap your springform pan in aluminum foil to prevent water from seeping in.
- Cooling Technique: After baking, let the cheesecake cool in the oven with the door ajar. This gradual cooling process helps prevent cracks on the surface.
- Chill Time: Patience is key! Allow the cheesecake to chill in the refrigerator for at least 4 hours, or preferably overnight, for the best texture and flavor.
- Garnish with Style: Elevate your cheesecake by garnishing with extra fresh raspberries and a drizzle of raspberry sauce right before serving for a stunning presentation.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 12g
Fat: 48g
Saturated Fat: 28g
Cholesterol: 220mg
