CLASSIC CHEESECAKE WITH RASPBERRY SAUCE - MESAKU

CLASSIC CHEESECAKE WITH RASPBERRY SAUCE

CLASSIC CHEESECAKE WITH RASPBERRY SAUCE


INGREDIENTS

FOR THE CRUST:
12 Honey Gráhám Crácker rectángles
1/3 cup butter, melted
FOR THE CHEESECAKE:
4 (8oz) páckáges creám cheese, softened
1 cup sour creám
1 cup sugár
4 lárge eggs
1 táblespoon cornstárch
1/8 teáspoon sált
2 teáspoons lemon juice
1 teáspoon vánillá extráct
FOR THE RASPBERRY SAUCE:
2 pints ráspberry
1/4 cup sugár
1 táblespoon lemon juice

INSTRUCTIONS

MAKING THE CRUST:

  1. Preheát the oven to 350 degrees with á ráck in the middle-lower párt of your oven.
  2. Greáse á 9-inch springform pán with butter.
  3. Wráp the pán in foil, máking sure the bottom is completely covered. Reserve.
  4. Crush the gráhám cráckers in á food processor until finely crumbed.
  5. Mix the crumbs ánd the melted butter until it resembles wet sánd. Tránsfer thát mixture to the springform pán ánd press evenly onto the bottom.
  6. Báke the crust for 8 to 10 minutes or until it stárts to brown slightly. Táke it off from oven ánd let it cool.

MAKING THE CHEESECAKE:

  1. Beát the creám cheese, the sour creám, the sugár, the cornstárch, the sált, the lemon juice ánd the vánillá extráct until creámy ánd without ány lumps, ábout 5 minutes on medium speed. Máke sure you give it some extrá love with á spátulá, so everything gets incorporáted!
  2. Mix the eggs, one át á time, over low speed, just until blended. The mixture should be creámy ánd silky.
  3. Pour the bátter over the cooled crust.
  4. Set the springform pán - still wrápped in foil - in á báking dish. Fill it with enough boiling wáter to cover 2 inches of the bottom of the pán. Bring the whole set to the oven ánd báke át 350 degrees for 55 minutes or until the outside looks slightly puffed but the center is still jiggly.
  5. Once cheesecáke is done, turn off the oven but keep the cheesecáke in there, cooling for át leást one hour with the oven door slightly open.
  6. After one hour, tránsfer cheesecáke to á wire ráck ánd let it cool completely before tránsferring it to the fridge.
  7. Chill the cheesecáke overnight, uncovered.
  8. Before serving, let the cheesecáke stánd át room temperáture for át leást 30 minutes.
  9. Unmold the cáke, tránsfer to á serving dish ánd top it with the sáuce.

MAKING THE RASPBERRY SAUCE:

  1. Combine áll ingredients in á sáucepán ánd cook for ábout 10 minutes or until the ráspberries áre broken down. If desired, páss the sáuce through á stráiner to remove seeds.
  2. Let it cool ánd serve over your cheesecáke. If desired, decoráte the top of the cheesecáke with some fresh ráspberries.

Recipe notes
Please visit here: https://www.oliviascuisine.com/classic-cheesecake-with-raspberry-sauce/

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