This Cheesecake with Raspberry Sauce is the most decadent, tasty dessert. The cheesecake is rich and creamy and the raspberry sauce is sweet and tart.
This Cheesecake with Raspberry Sauce is the perfect dessert for special occasions. This year I made a fancy Christmas dinner for my boyfriend and he LOVES cheesecake so I wanted to serve it for dessert. I was nervous about trying a homemade cheesecake, but this was so easy and turned out so well! The raspberries and rosemary sprigs made the perfect, festive garnish!
One thing I LOVE about this cheesecake is the cinnamon in the crust. It is SO GOOD. This is probably the best graham cracker crust I have ever had. And it is such an easy addition that makes all the difference. It just gives a little added flavor to every bite.
Some tips for making cheesecake (for first-timers like me!): make sure all the ingredients are softened/at room temperature before you use them, even the eggs! This makes the mixing process so much quicker and it makes the cheesecake smoother. Also, don’t forget to put a pan full of water on the rack below the cheesecake…this allows the cheesecake to cook more evenly and helps the top to not crack. The key is for the cheesecake to never change temperatures too quickly when cooking and cooling. Pay close attention to the cooling instructions.
Here is a picture of the full cheesecake (I used a little powdered sugar to make it look like snow for Christmas)!
For Cheesecake Crust
For Cheesecake Filling
For Raspberry Sauce
- 2 tsp cornstarch
- 3 Tbsp sugar
- 1/3 cup water
- 12 oz bag frozen raspberries thawed
- Fresh raspberries and rosemary sprigs for garnish.
- Preheat oven to 350.
- In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
- Press evenly into the bottom of a 9-inch springform pan.
- In a separate large bowl, cream sugar and cream cheese until very smooth.
- Mix in sour cream and eggs.
- Fold in salt, vanilla, and lemon zest.
- Pour over crust.
- Place a pan of water on the oven rack below the one where the cheesecake will bake.
- Bake cheesecake for 45 minutes to 1 hour or until edges of crust are golden brown.
- Turn off oven and let the cheesecake sit inside the oven for 1 hour.
- Allow cheesecake to cool on the counter, covered, for 1 hour.
- Refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.
For Raspberry Sauce
- In a small saucepan, combine cornstarch, water, and sugar.
- Add raspberries and bring to a boil, stirring constantly.
- Boil for 1 minute, stirring constantly.
- Sauce can be served warm or chilled.
- Slice the cheesecake, add raspberries, sauce, and rosemary sprigs for garnish. Enjoy!