Mom's cheesecake with raspberry sauce
 
Prep time
Cook time
Total time
 
Classic, creamy cheesecake with a 2-ingredient fresh raspberry sauce.
Author:
Recipe type: Dessert
Serves: 8-10 servings
Ingredients
Crust
  • 1½ cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted
Filling
  • 2½ pounds cream cheese, at room temperature
  • 1½ cups sugar
  • 5 whole extra-large eggs, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • ¼ cup sour cream
  • 2 teaspoons pure vanilla extract
Sauce
  • ⅓ cup seedless strawberry jelly (not jam)
  • 2 cups fresh raspberries
Instructions
  1. Preheat oven to 350F.
  2. To make the crust, mix together the graham cracker crumbs, sugar and butter. Pour into a springform pan and press into the bottom and corners. Bake for 8 minutes then cool to room temperature.
  3. Raise oven temperature to 450F.
  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. With the mixer on low, add the sour cream and vanilla. Mix thoroughly and pour into the cooled crust.
  5. Bake for 15 minutes. Reduce oven temperature to 225 degrees F and 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. 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.
  6. To make the sauce, melt the jelly in the microwave or a small pan over low heat. Cool slightly, then stir in the raspberries. Serve over the cheesecake.
Recipe by white plate blank slate at https://whiteplateblankslate.com/cheesecake/