Foolproof Cheesecake with Fresh Raspberry Sauce

I had to call this cheesecake recipe foolproof because this was my first cheesecake I've ever made and it turned out so good! My husband requested a cheesecake with some kind of raspberry topping for his birthday and it's a good thing I love him because it was a labor of love.

Honestly, it wasn't a hard recipe, but it took a bit of time. It's in the oven for a while and then you have to put it in the fridge overnight. My biggest tip is to get an oven thermometer because most likely your oven bakes overheats. I know mine does. Also, cheesecakes need to have room temperature ingredients. It makes a big difference. And if you don't have any extra-large eggs, you can measure other sizes of eggs in ounces for a substitute. 

All I know, is this cheesecake was amazing and the fresh raspberry sauce put it over the edge! If you're looking to make something other than pie for Thanksgiving or Christmas, then this is the dessert for you.

Foolproof Cheesecake with Fresh Raspberry Sauce

Adapted from Ina Garten

Total Time: 14 hours (needs to refrigerate overnight)

For the Crust:

1 1/2 cups graham cracker crumbs (10 full-size crackers)

1 Tbsp. sugar

1/2 tsp. cinnamon

6 Tbsp. unsalted butter, melted

For the Filling:

2 1/2 lbs. cream cheese, at room temperature (heat 20-30 seconds in microwave if needed)

1 1/2 cups sugar

5 whole extra-large eggs, at room temperature (about 10 oz. of egg)

2 extra-large egg yolks, at room temperature (about 1.14 oz. of egg yolk)

1/4 cup sour cream

Zest of 1 lemon

1 1/2 tsp. vanilla extract

1. Preheat the oven to 350 degrees F.

2. To make the crust, combine the graham crackers, sugar, cinnamon and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

3. Raise the oven temperature to 450 degrees F.

4. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary.

5. With the mixer on low, add the sour cream, lemon zest and vanilla. Mix thoroughly and pour into the cooled crust. Place cheesecake on a sheet pan to avoid any spills.

6. Bake for 15 minutes. Remove cheesecake from oven and turn the oven temperature down to 225 degrees F. Bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes.

7. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

8. Remove the cake from the springform pan by carefully running a hot knife (heated under hot water) around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

9. Serve with fresh raspberry sauce poured on top of individual slices. Store cheesecake in the fridge.

Fresh Raspberry Sauce

Adapted from Tastes of Lizzy T

2 1/2 cups fresh raspberries (you can also use frozen if needed)

3/4 cup granulated sugar

1/2 cup water

1/2 tsp. vanilla extract

2 tsp. cornstarch

2 Tbsp. water

1 Tbsp. butter

1. In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.

2. In a small cup, combine the cornstarch and two tablespoons of water. Mix well.

3. Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat, whisking occasionally, for 5 minutes or until the mixture has thickened.

4. Remove the pan from the heat.

5. Add 1 tablespoon of butter and mix until the butter has completely melted.

6. Allow the mixture to cool for 15 minutes then add the last of the raspberries and stir to mix.

7. Serve over cheesecake and refrigerate the leftovers.