Creamy Cheesecake With Fresh Raspberry Sour Cream Sauce
Sweet-tart raspberries and Sour Cream meets rich and creamy cheesecake for a delicate but flavorful dessert, and it's even gluten-free!
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Cheesecake is one of my all-time favorite desserts, and for good reason! The creamy texture from the filling, the buttery crunch from the crust, and the sweet and tangy burst from the sauce just make for a delightful experience. It's the best conclusion to a meal or even a rich indulgence for a snack.
Raspberries' sweet-tart flavor perfectly compliments a cheesecake. Why settle for store-bought syrup when you can easily make fresh raspberry sauce?
I used gluten-free graham crackers for this recipe, but you can use whatever kind you prefer. I ground them using a food processor, but you could also use a blender, a rolling pin, or just your hands!
Sour cream in my Raspberry topping adds moisture and a twist with just the right amount of tang to the cheesecake, and only takes a few ingredients to make! You can omit this part, though, if you'd like. Or Swap out Raspberries for any berries... I did mixed berries the last time I made this for the family!
Making a cheesecake might seem daunting at first glance, but after doing it once you'll see that it's actually quite fun to make. You can even get the family involved and do it together! This can easily be a great activity in the kitchen, and the reward is a fresh, tasty treat made with your own hands.
Ingredients
The crust:
1 3/4 cups of gluten-free graham cracker crumbs (from about 15 graham crackers)
2 tbsp sugar
Pinch salt
6 tbsp plus 1 tsp unsalted butter (if using salted butter, omit the pinch of salt), melted
The filling:
2 lbs cream cheese, room temperature
1 1/3 cups granulated sugar
Pinch of salt
2 teaspoons vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream
The raspberry sour cream sauce:
12 oz of fresh raspberries (plus some for decorating) or frozen
1/4 cup water if using fresh
1/2 cup sour cream
2 tablespoons powdered sugar, adjust to taste
1/2 tsp vanilla extract
Special equipment:
9-inch, 2 3/4-inch high springform pan
Heavy-duty, 18-inch wide aluminum foil
A large, high-sided roasting pan
Directions
The Crust
Preheat oven to 350°F with the rack in the lower third of the oven.
Ground the graham crackers in a food processor, add the sugar and salt, then mix in the melted butter.
Line the bottom of your springform pan with parchment paper, then add the crumb mixture, and gently press down on the crumbs using a drinking glass or your fingers to make a nice flat, compacted even layer, with a slight rise along the inside edges of the pan.
Place the pan on a baking sheet and bake at 350°F for about 10 minutes or until browned, then remove from the oven and let cool. While the crust is cooling, let's start on the filling!
The Filling
Place the cream cheese and sugar into a mixing bowl, we're using the paddle attachment. Mix on medium speed for a few minutes until whipped smooth.
Add the salt and vanilla, then the eggs one at a time, beating for one minute after each addition. Add the sour cream, then the heavy cream, and beat until well mixed. Scraping down the sides of the bowl every so often.
Turn the oven down to 325°F.
Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy-duty aluminum foil on a flat surface, place the springform pan in the middle of the foil, then gently fold up the sides of the foil around the pan, making sure there are no holes. Press the foil around the edges of the pan. Repeat the process until the pan is completely watertight, then crimp the foil around the top of the edges of the pan.
Prepare 2 quarts of boiling water. Place the foil-wrapped springform pan in a large, high-sided roasting pan, then pour the cream cheese filling into the graham cracker-lined springform pan and smooth the top with a rubber spatula. Add the boiling water to the pan until it's at least 1/4 the way up but not enough to go over the foil.
Carefully put the pan in the oven.
Bake at 325°F for 1 and a half hours. Make sure not to open the oven door while baking. You will know it's done when the crust is firm but still wobbly.
Turn off the oven, crack open the oven door 1-inch, and let the cake cool in the oven for another hour.
Once cooled, cover the top of the cheesecake with foil without it touching the cheesecake, and chill in the refrigerator for at least 4 hours or overnight.
Toppings and Serve
Place raspberries and water (if using) in a small saucepan with the heat on medium. Using a potato masher, mash the raspberries as they start to heat up. Cook for 5-10 minutes until the berries break down and it thickens. Remove from the heat and let cool.
Place berry liquid in a bowl, add the sour cream, powdered sugar, and vanilla, and mix until smooth. Chill until you are ready to serve.
Take your cheesecake from the refrigerator, and remove the foil from the sides of the pan. Run the side of a blunt knife between the edge of the cheesecake and the springform pan to loosen it. Open the springform latch, gently open the pan and lift up the sides.
Next slide the knife under the cheesecake, between the parchment paper and the bottom part of the pan, gently removing it. Place the cake on its serving plate.
You can now add your topping to the cake, or by the slice... or eat it just plain! The world is yours.
Cheesecake is good for about three to four days, but it is best within the first few days of being made. Store in an air-tight container in the fridge after serving.
Let me know how your cheesecake turns out!
Kanaya
How do you like your cheesecake?
With Raspberries
With Lemons
Both
Plain
