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a vanilla cheesecake slice with a glossy red raspberry sauce drizzled over and fresh raspberries on top, on a white plate, on a bright table, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Vanilla Cheesecake with Raspberry Sauce

Smooth vanilla cheesecake with a homemade raspberry sauce that's ruby red and tart.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 32 oz cream cheese softened
  • 1.25 cups sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups raspberries
  • 2 tbsp cornstarch

Method
 

  1. Preheat the oven to 325F. Press the graham and butter mixture into a springform pan and bake 10 minutes.
  2. Beat cream cheese and 1.25 cups sugar until smooth, then add eggs one at a time and the vanilla.
  3. Pour over the crust and bake 60-65 minutes until just set, then cool in the oven 1 hour with the door cracked.
  4. Refrigerate the cheesecake at least 6 hours.
  5. Simmer raspberries with 0.25 cup sugar, cornstarch, and a splash of water until thickened, then strain and cool.
  6. Drizzle the raspberry sauce over slices just before serving.

Notes

Strain the seeds out of the sauce for a smooth, glossy ribbon.