Raspberry cheesecake–does the idea of making one from scratch scare you to death? Don’t let it! It’s one of the easiest, richest, make-someone-happiest desserts there is. Let me show you how.
Cheesecake should be an everyday event. If you don’t want to be able to zip your pants.
Sure it’s not low calorie, but sometimes you need a slice in your life and nothing from the store’s frozen food or bakery departments is ever the same.
It’s guaranteed to make someone you love happy. Make them one for no reason–or hey–make yourself one for no reason.
You can try a line like this:
“Hey honey! It’s garbage day! I made you a cheesecake.”
“Guess what?! We’re being audited. I made you a cheesecake.”
See where I’m going with this? If you’re smart, you’ll use this recipe for leverage. It’s that good. Not overly sweet, and just the right balance of tart from the raspberry sauce and richness from the cake itself.
Don’t want it to crack? When time’s up, leave it in the oven, turn off the heat, and crack the oven door just a couple of inches and allow the cake to cool there for a half hour or so before you take it out of the oven. A cake that cools slowly won’t crack.
(And if it does crack, who gives a flying flip? It’s still gonna taste the same!)
If you are really brave you can wrap your springform pan (you have to have one to make this work) with foil along the bottom and place the pan in a larger baking dish–fill with very hot water about halfway up the sides of the springform pan for even baking and a lighter texture. But beware–wrap it too loosely and you’ll have a wet cheesecake. If you don’t want to take the risk, don’t worry about it. It will do fine without the water.
There are also nuts in the crust. Unless you are allergic or just hate them, try to leave them in. They add a huge flavor boost, and your master plan to use this raspberry cheesecake as a bargaining tool will be even better. I hope you enjoy it.
Light and Fluffy Cheesecake with Raspberry Sauce
For the crust:
- 1 1/2 cups finely chopped graham crackers
- 1/4 cup finely chopped walnuts
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon optional
- 1/2 cup butter melted
For the filling:
- 3 8- ounce packages cream cheese softened
- 1 cup sugar
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla
- 1/4 cup milk
- 3 eggs at room temperature
For the sauce:
- 3 cups frozen raspberries thawed or still frozen
- 1/3 cup sugar
- 1 teaspoon cornstarch
Make the crust:
- Preheat oven to 375 degrees.
- In a medium bowl mix the finely ground graham crackers, nuts, sugar, cinnamon and melted butter.
- Press the mix into the bottom and about 3/4 of the way up the sides of the springform pan. A flat bottomed measuring cup does a good job of pressing the crust evenly in the corners.
- In a large bowl of a stand mixer fitted with the paddle attachment or with your hand mixer, beat the cream cheese, sugar, flour, vanilla, milk and eggs until thoroughly combined.
- Pour into the crust and bake at 375 for 40-45 minutes. Cool as instructed above.
Make the sauce:
- While the cake cooks, add the raspberries to a medium saucepan and bring them to a low boil over medium heat. Add the sugar and cornstarch and cook until the liquid thickens--8-10 minutes or so or until it coats the back of a spoon.
- Cool slightly, then press the mixture through a fine sieve to remove the seeds.
- Save the strained sauce for topping your cheesecake. Any fruit of your choice can be used, or you can use a canned fruit too.