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Vanilla Cheesecake with Raspberry Sauce

Print 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
  • 1/4 cup sugar for the raspberry sauce

Method
 

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

Notes

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