Classic Cheesecake With Raspberry Sauce

Perfect texture, Not too sweet, Not too much of that omelet/egg flavor you sometimes get with cheesecakes. Only thing was that water got into the springform as I did Not use heavy duty aluminum foil. But after letting it sit on a kitchen towel overnight in the fridge it was still good! Couldn’t really tell actually. Definitely a keeper!


PREP TIME 20 mins
COOK TIME 55 mins
TOTAL TIME 1 hour 15 mins


For the crust:

  • 12 Honey Graham Cracker rectangles
  • ⅓ cup butter, melted

For the cheesecake:

  • 4 (8oz) packages cream cheese, softened
  • 1 cup sour cream
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract

For the Raspberry Sauce:

  • 2 pints raspberry
  • ¼ cup sugar
  • 1 tablespoon lemon juice


Making the crust:

  1. Preheat the oven to 350 degrees with a rack in the middle-lower part of your oven.
  2. Grease a 9-inch springform pan with butter.
  3. Wrap the pan in foil, making sure the bottom is completely covered. Reserve.
  4. Crush the graham crackers in a food processor until finely crumbed.
  5. Mix the crumbs and the melted butter until it resembles wet sand. Transfer that mixture to the springform pan and press evenly onto the bottom.
  6. Bake the crust for 8 to 10 minutes or until it starts to brown slightly. Take it off from oven and let it cool.
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