Cream Cheesecake with Raspberry Sauce Recipe: A dessert that will satisfy your taste buds
Cheesecake has been a favorite dessert for centuries, and for good reason. The crunchy creamy filling along with the crispy crust is a treat for the taste buds. This classic dessert can be made in many ways, but this Creamy Cheesecake with Raspberry Sauce recipe is a must. The rich, creamy texture of the cheesecake goes perfectly with the tartness of the blueberry sauce. In this article, we will explore the steps involved in making this delicious dessert and learn more about the history of cheesecake.
Cheesecake history
Cheesecake dates back to ancient Greece, where it was served to athletes during the first Olympic Games in 776 BC. The Greeks believed cheesecake had energizing properties, making it an ideal food for athletes. Over time, cheesecake became popular throughout Europe and eventually made its way to America in the 19th century.
Cheesecake can be prepared in a variety of ways with different crusts and toppings. However, the recipe for creamy cheesecake with raspberry sauce is one of the most popular variations. This dessert is perfect for any occasion, whether it’s a family gathering, a dinner party, or just a treat for yourself.
Ingredients for Creamy Cheesecake recipe
To prepare the cheesecake filling:
- 24 ounces of soft cream cheese
- 1 1/2 cups granulated sugar
- 1 teaspoon of vanilla
- 4 large eggs
- 1/2 cup sour cream
- For bran:
- 2 cups graham crackers
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
- To make the raspberry sauce:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1/4 cup water
Creamy Cheesecake Recipe Instructions
Preheat the oven to 325 degrees Fahrenheit.
In a bowl, mix the crackers, melted butter and granulated sugar. Mix until well combined.
Press the mixture into the bottom of a 9-inch baking pan. Using the back of a spoon or flat measuring cup, press down on the crumbs to create an even layer.
In a large bowl, beat the cream cheese until smooth and creamy.
Add the sugar and vanilla extract to the cream cheese and beat until well combined.
Add the eggs one at a time, beating well after each addition.
Add sour cream until well combined.
Pour the cheesecake filling into the prepared dough.
Bake the cheesecake for 45-50 minutes or until the center is almost set. The edges of the cheesecake should be lightly browned.
Remove the cheesecake from the oven and let it cool to room temperature.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
To make the raspberry sauce, combine the raspberries, powdered sugar, and water in a small saucepan. Bring to a boil, stirring occasionally.
Reduce the heat and simmer the mixture for 10-15 minutes or until thickened.
Pass the mixture through a fine-mesh sieve to remove any seeds.
Serve over cheesecake with raspberry sauce.
The result
This Cream Cheesecake with Raspberry Sauce recipe is a classic dessert that will please everyone.
