Raspberry Cheesecake
Rating
We know cheesecakes can feel intimidating, but this one is simple and straightforward.
Ingredients
- RASPBERRY SAUCE
- 12 oz. fresh or frozen raspberries
- ¼ c. (50 g.) granulated sugar
- 1½ tsp. cornstarch
- Juice of ½ lemon
- CRUST
- 1 (10-oz.) box shortbread cookies
- ¼ c. (50 g.) granulated sugar
- ¼ tsp. kosher salt
- 4 tbsp. unsalted butter, melted
- CHEESECAKE
- 4 (8-oz.) blocks cream cheese, softened
- 1 c. (200 g.) granulated sugar
- 3 large eggs
- ¼ c. (55 g.) plain Greek yogurt, preferably whole-fat
- Juice and zest of ½ lemon
- 1 tsp. pure vanilla extract
- ½ tsp. kosher salt
- Raspberries, for serving (optional)
Instructions
- In a medium pot over medium heat, combine raspberries, granulated sugar, cornstarch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down, 6 to 8 minutes.
- Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.
- Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.
- CRUST
- Preheat oven to 325°. Wrap outside of an 8" or 9" springform pan in foil. In a food processor or resealable bag, crush cookies into fine crumbs. Transfer crumbs to a medium bowl. Add granulated sugar and salt and stir to combine. Add butter and stir until mixture holds together when pressed with your fingertips and resembles wet sand.
- Press cookie mixture into bottom and up sides of prepared pan.
- Bake crust until lightly golden, 12 to 15 minutes. Let cool.
- CHEESECAKE
- In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon zest and juice, vanilla, and salt and beat until combined.
- Pour about half of batter over cooled crust. Spread a thin layer of raspberry sauce over top. Gently pour remaining batter over sauce. Dot sauce all over top. Using a toothpick or knife, swirl sauce into batter. Reserve remaining raspberry sauce for serving.
- Place springform pan in a large roasting pan. Place roasting pan in oven. Carefully pour in enough boiling water to come about 2" up the sides of springform pan.
- Bake cheesecake until center only slightly jiggles, 60 to 75 minutes.
- Turn off oven, prop door open, and let cheesecake cool in oven 1 hour.
- Remove foil from outside of pan. Refrigerate until chilled, at least 4 hours or up to overnight.Top cheesecake with raspberries. Serve remaining raspberry sauce alongside.
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