Vanilla Cheesecake with Raspberry Drizzle

Vanilla Cheesecake with Raspberry Drizzle

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This vanilla cheesecake is a classic dessert. The raspberry drizzle is the perfect way to top off this tasty cheesecake.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4-6 servings

Ingredients

  • 2 C. crushed graham crackers
  • 1/2 tsp. cinnamon
  • 2 Tbs. sugar
  • 5 Tbs. butter, melted
  • 3 8 oz. pkg. cream cheese, softened
  • 3 large eggs
  • 3/4 C. granulated sugar
  • 1 Tbs. flour
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1/4 C. whipping cream
  • 3 C. fresh or frozen raspberries
  • 1 Tbs. lemon juice
  • 1/4 C. sugar (omit if using sweetened, frozen berries)
  • 1 Tbs. cornstarch
  • 2-3 drops red food coloring
  • 1 C. fresh or individually frozen berries, cleaned and hulled (use whole or if preferred, cut into smaller pieces)

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Directions

Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping.Make the topping. Puree the raspberries in a blender with the lemon juice. You should have about 1 1/2 cups of purée. If you would like to remove the seeds, run the puree through a sieve. Place the puree in a small saucepan. Add the sugar, food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. Set aside to cool. Preheat the oven to 325 degrees. Make the filling by mixing the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack. Pour the filling into the crust. Spoon about 2/3's of the raspberry sauce on top the filling. Bake for 40 to 45 minutes or until the top just starts to turn golden and the center of the cake is just barely jiggly. Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours. To serve, stir the berries into the remaining sauce and spoon over the cheesecake.

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