Raspberry Cheesecake with Raspberry Sauce

5 from 12 votes

This Cheesecake with Raspberry Sauce is the most decadent, tasty dessert. This is so rich and creamy and the raspberry sauce is sweet and tart.

Prep Time15

Cook Time45

Resting Time6

Total Time7

Course: Dessert

Cuisine: Greek

Keyword: Cheesecake

Servings:

Calories: 500kcal

Author: Echo Blickenstaff

Preheat oven to 325.
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.
Bake for 8 minutes at 325 degrees. Allow to cool enough to handle without oven mitts. When cool, spray the sides of the pan with cooking spray before adding the cheesecake mixture.
In a large bowl, cream sugar and cream cheese until very smooth.
Slowing mix in sour cream and eggs. Do not over mix.
Fold in salt, vanilla, and lemon zest.
Grease the inside of the springform pan with non stick cooking spray. Pour the cheesecake mixture over crust.
Using heavy aluminum foil, cover the outside of the springform pan creating a bowl shape around the pan.
In the oven, create a water bath by placing a cookie sheet into the oven and fill it halfway with water. Place cheesecake directly on the cookie sheet of water. (the foil will prevent it from getting wet)
Bake at 325 degrees for 45 minutes. (do not open the oven).
Turn off the oven and let the cheesecake sit inside the oven for 1 hour. (do not open the oven during this time)
Remove cheesecake from the water bath in the oven and allow it to cool on the counter uncovered for 1 hour.
Cover springform pan and refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.

In medium sauce pan place frozen raspberries, sugar and 2 tbsp of water, heat until thawed, and stir. Let simmer for approx 3-5 minutes.
Strain seeds (catching the juices/pulp over a bowl), discard seeds and put juices back in the sauce pan.
Mix cornstarch with 2 tablespoons cold water and add to the sauce. Stirring constantly, bring sauce to a boil on medium high heat and boil for 1 minute to thicken.
Allow sauce to cool before decorating on the cheesecake.
Spread the sauce creating a thin layer on top of the cheesecake.
Place fresh raspberries on top and dust with powdered sugar. Add rosemary sprigs for garnish. Enjoy!

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.
Use a stand mixer for even mixing. A hand mixer can also be used, it will just take a little more effort to get the cream cheese mixture that smooth, perfect consistency.
Do not over mix the cheesecake batter once you add the eggs. Whipping the eggs too much will create air pockets in the batter and can lead to cracks in your beautiful cheesecake as it cools. If it does crack, do not worry, it will still taste delicious and you can always hide them with the raspberries.
A perfectly baked cheesecake will be a light golden color and the center will have a slight giggle when you take it out of the oven. Allow enough time for it to set and reach that smooth creamy texture. I will often bake my cheesecake the night before to allow plenty of time to chill.