Ingredients:
• 8 ounces cream cheese, softened
• 2/3 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup sour cream
• 2 tablespoons butter, melted
• 1 cup frozen red raspberries
• 1/4 cup white sugar
• 1 teaspoon cornstarch
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
2. In a medium bowl, blend together cream cheese and 2/3 cup sugar. Beat in eggs one at a time. Stir in vanilla. Gradually mix in flour and salt just until blended. Spread evenly into the prepared pan.
3. Bake for 25 minutes in the preheated oven, or until center is almost set.
4. In a medium bowl, stir together sour cream, butter, raspberries, 1/4 cup sugar, and cornstarch. Spread over the baked cheesecake.
5. Return to the oven for an additional 15 minutes. Allow to cool before serving. Enjoy!
Raspberry Cheesecake is a classic dessert that has been enjoyed by generations. The earliest known recipe for a raspberry cheesecake dates back to the mid-1800s and featured a simple crust and a creamy filling of farm-fresh cream cheese, eggs and sugar. Over the years, recipes for raspberry cheesecake have evolved to include variations such as incorporating a graham cracker crust, sour cream, and fresh or frozen raspberries.
Creating a delicious raspberry cheesecake does require some specialized tips and techniques. First, it is important to make sure all of the ingredients, including the cream cheese and eggs, are at room temperature before mixing. This will ensure that the ingredients blend together easily and create a smooth, creamy filling. Once all the ingredients are combined and poured into the crust, it is important to bake slowly at a low temperature. This will help prevent cracking, and should not be rushed if a light, fluffy cheesecake is desired.
In terms of topping the cheesecake with raspberries, these can be used fresh or frozen. If using fresh, they will need to be washed and slightly crushed before being scattered over the top of the finished cheesecake. Another option is to make a raspberry sauce by heating raspberry jam and a small amount of cornstarch in a pan, stirring until thickened. Once cool, this can be poured over the cheesecake for a beautiful look and added sweetness.
When the cheesecake is finished baking, it should be cooled slowly in the oven to avoid cracking. When the cake is fully cooled, it should be refrigerated for at least 4 hours before serving. With patience and the right techniques and ingredients, a delicious raspberry cheesecake can be enjoyed for years to come.