Raspberry Cheesecake

Happy National Cheesecake Day! I decided to experiment and try to make a light cheesecake. It's different from a Japanese cheesecake, but it definitely has a chiffon quality to it, making it light and airy. I added raspberries for some natural color (I LOVE NATURAL COLORS) and a tangy, refreshing flavor. Hope you guys give it a try sometime :)

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INGREDIENTS

For the crust:

  • 1 3/4 cup graham cracker crumbs

  • 7 tbsp melted butter

For the cheesecake:

  • 2 (8 oz) packages cream cheese or neufchatel cheese

  • 1 pint sour cream

  • 3/4 cup sugar

  • 2 tsp vanilla

  • 5 eggs, seperated

  • 1/4 tsp cream of tartar

  • 1 1/2 cup frozen raspberries

For the sauce:

  • 1 cup frozen raspberries

  • 1/4 cup sugar

  • 1 1/2 tbsp water

 

DIRECTIONS

1. Preheat oven to 375 degrees Fahrenheit.

2. Mix graham cracker crumbs with melted butter in a bowl.

3. Pour mixture into 10 inch springform pan.

4. Pat down using hands or a flat surface. I like to use the bottom of a shot glass or old fashioned glass.

5. Bake for 5 minutes and set aside to cool.

6. Preheat the oven to 350 degrees Fahrenheit.

7. Cream egg yolks and sugar using a stand mixer or a hand mixer.

8. Add the cream cheese/neufchatel cheese 8 oz. at a time and mix until smooth.

9. Add the sour cream and vanilla and mix well.

10. Next, beat the egg whites and cream of tartar until stiff peaks. Then fold into batter.

11. Fold in 1 1/2 cups of frozen raspberries.

12. Pour batter into cooled graham cracker crust.

13. Place cheesecake in the middle of the oven and place a pan of water on the rack below.

14. Bake for 40 minutes at 350 degrees Fahrenheit.

14. Turn off oven and leave cheesecake inside for 10 minutes.

15. Open oven door half way, so cheesecake can come up to room temperature.

16. Place cheesecake in fridge for at least 4 hours or overnight.

17. To make the sauce, place the frozen raspberries, sugar, and water in a sauce pan and cook over medium heat.

18. Let the mixture come to a low boil for a couple minutes and mix well with a rubber spatula. 

19. Remove from heat and strain the sauce using a rubber spatula and mesh strainer.

20. After sauce has cooled down, refrigerate.

21. When ready to serve, remove cheesecake from the springform pan and drizzle the raspberry sauce on top! Add whipped cream if you want extra points for presentation. Enjoy :)

 

 

 

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