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Velvety Raspberry Cheesecake with Fresh Raspberry Sauce

A smooth, lemon-brightened cream cheese filling on a buttery graham crust, finished with a glossy fresh raspberry sauce and fresh raspberry garnish.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling and Chilling Time 8 hours
Total Time 9 hours 30 minutes
Servings: 12 people/slices
Calories: 355
Ingredients Equipment Method

Ingredients
  

1 and 1/2 cups graham cracker crumbs, 3 tbsp sugar, 1/3 cup melted butter, pinch of salt (crust)
3 x 8oz cream cheese (room temp), 1 cup sugar, 3 eggs, 1/2 cup sour cream, 1/3 cup heavy cream, 1 tsp vanilla, 1 tsp lemon zest, 1 tbsp lemon juice, 2 tbsp flour (filling)
2 cups raspberries, 1/3 cup sugar, 2 tbsp water, 1 tsp lemon juice (sauce)
1 cup fresh raspberries, fresh mint leaves (garnish)

Equipment

  • 1  9-inch springform pan
  • 1 stand mixer or hand mixer
  • 1 large mixing bowl
  • 1 Medium saucepan
  • 1 fine mesh sieve
  • 1 roasting pan for water bath
  • 1 heavy-duty aluminum foil
  • 1 rubber spatula

Method
 

Preheat oven to 325 degrees F. Grease and line springform pan. Double-wrap outside in foil.
    Press graham crust into pan base. Bake 10 minutes. Cool.
      Beat cream cheese 2 minutes until smooth. Add sugar and flour. Add lemon zest, juice, vanilla. Add eggs one at a time on low. Fold in sour cream and heavy cream by hand.
        Pour filling over crust. Bake in water bath 60 to 65 minutes until edges set and center wobbles gently.
          Turn oven off, crack door, rest 1 hour. Refrigerate overnight.
            Simmer raspberries, sugar, water, lemon juice 8 to 10 minutes. Strain through fine mesh sieve. Cool completely.
              Spoon raspberry sauce over chilled cheesecake. Garnish with fresh raspberries and mint. Serve extra sauce on the side.