Cheesecake is my number one obsession, and New York does it best. This recipe is nearly impossible to mess up.
If you decide to also make the raspberry sauce, keep in mind that this cheesecake can get expensive. Raspberries, especially when not in season, can be pricey. It’s best to make the raspberry sauce when you’re growing your own berries or buying them in season from a local farmer.
Ingredients: (for a 10 inch springform pan):
For the Cheesecake:
- 4 cups of graham cracker crumbs (or honey graham cracker crumbs)
- 1/2 cup of melted butter
- 4 1/2 (8 ounce) packages cream cheese
- 1 1/2 cup + 2 tablespoons of white sugar
- 1/4 cup of all purpose flour
- 3/4 cup + 1 tablespoon of milk
- 4 large eggs
- 1 cup of sour cream
- 1 tablespoon of vanilla extract
For the Raspberry Sauce and Presentation:
- 6 pints of raspberries
- 1/4 cup of sugar
- half a lemon
For the Cheesecake:
- Preheat oven to 350 F.
- In a bowl, combine the graham cracker crumbs with the butter using a spoon, spatula, or your hands.
- When well mixed, grease the inside of your cake pan with butter and place the graham cracker mixture at the very bottom, pressing hard on it to create a graham cracker base for your cake. Let sit.
- In a large bowl, mix the softened cream cheese with the sugar (using an electric mixer).
- Add the milk into the mixture and mix until smooth.
- Add the sour cream and mix until blended smoothly. (Make sure you scrape the side of the bowl into the mixture.)
- Add the eggs into the mixture, one at a time, mixing each egg into the batter individually.
- Add the vanilla extract and flour into the bowl. Mix until smooth.
- Pour the batter into the pan (over the graham cracker base).
- Place in oven for one hour. Then turn off the oven and leave it in to cool overnight (or for 6 hours). Do not open the oven because your cake WILL crack.
- Remove the cake from the oven and place in fridge.
- You can serve it straight from fridge, or you can make a sauce for it.
For the raspberry Sauce:
- In a pan, add the raspberries, sugar, and squeeze in half a lemon. Also add a teaspoon (or two) of water.
- On medium heat, mix the ingredients. You will be mixing for 2-5 minutes (until the raspberries release their juices and turn to mush). Don’t keep them on the stove for too long because the juice will evaporate and the sauce won’t be as sweet
- Put the mixture through a strainer
- Voila! Pour over cake and enjoy!