The Best Cheesecake with Raspberry Sauce

I have decided to take this opportunity and start offering online Zoom "Quarantine Cuisine Cooking Classes".  Just kidding.  April Fools.  

However, I have been sticking to trying to make a new recipe each week, which as you know given the state of stock at grocery stores, can be quite the challenge in itself.  At the same time, I am teaching my daughters some new techniques as well.

This week we conquered our springform pan application by making a classic New York style Cheesecake complete with a homemade raspberry sauce.  Oh my goodness this is straight out of our favorite New York steakhouse...truly awesome! If you have the time to make this for Easter or any other special celebration, I highly recommend it...you won't be disappointed.  

Enjoy and keep life sweet!

Princess Brinkley was not as impressed with our accomplishment...see exhibit below.  She is not pleased with our current work at home situation as we have completely interrupted her daily napping(s) schedule!

The Best New York-Style Cheesecake

Courtesy of Food Network Kitchens

Crust:

2 cups graham cracker crumbs (from about 16 graham crackers)

1 stock (8 Tbl) unsalted butter, melted

1/4 cup packed light brown sugar

1/4 tsp kosher salt

Filling:

2-1/2 pounds (5 - 8 ounce blocks) cream cheese, at room temperature

1 cup granulated sugar

1/2 cup heavy cream

5 large eggs, at room temperature

Zest of 1 lemon, plus 2 tsp freshly squeezed lemon juice

2 tsp vanilla extract

1/2 tsp kosher salt

Raspberry Sauce

Courtesy of Driscoll's

2 packages (6 ounces each) raspberries

1/4 cup granulated sugar

1-1/2 tsp cornstarch

For the Cheesecake ~

For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees.

Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.

Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan.  Bake the crust until golden brown, 15 to 18 minutes.

Cool completely on a rack.  Wrap the bottom and up the sides of the pan with foil and place in a roasting an.

For the Filling ~

Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on a medium speed until smooth.  Add the granulated sugar and beat, scraping the sides of the bowl a needed, until light and fluffy.  Gradually add the cream, beating until combined.  Beat in the eggs one at a time.  Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip.  Pour into the prepared crust.

Bring a kettle of water to a boil.  Carefully place the roasting pan in the oven (don't pull the rack out of the oven).  Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.

Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.

Remove the cheesecake from the roasting pan to a rack.  Run a knife around the edges and cool to room temperature.  cover and refrigerate at least 8 hours and up to overnight.

Bring the cheesecake to room temperature 30 minutes before serving.  Remove the springform ring.  Dip a knife in warm water and wipe dry before slicing each piece.

For the Raspberry Sauce ~

Puree raspberries in a blender or food processor until smooth.  Press through a mesh sieve to remove seeds.  Pour puree into a measuring cup and add enough water to make 1 cup, if necessary.  Whisk puree, sugar, and cornstarch in a small saucepan until blended.  Bring to a boil over medium-high heat and cook, stirring constantly, 1 to 2 minutes or until slightly thickened.  Remove from heat and let cool.

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