Recipe

Cheesecake Supreme With Raspberry Sauce Recipe

	Fizzle3nat / All my dishes 1 year, 2 months ago My all-time-favorite cheesecake recipe! There are tiny little additions to the crust (nuts & cinnamon) and the filling (lemon zest) that make this SO delicious. Serve it with the beautiful bright red raspberry sauce for an AWESOME dessert! Prep:30m Cook:400m Servings:12	Fizzle3nat
	thebestcheesecakeever

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Ingredients

Cheesecake Crust:

1 1/2 c. graham cracker crumbs

1/4 c. finely chopped walnuts

1 TBSP. sugar

1/2 tsp. cinnamon

1/2 c. butter, melted

Cheesecake Filling:

3 - 8 oz. pkgs. cream cheese, softened (I'm a cream cheese snob - I only use Philadelphia)

1 c. sugar

2 TBSP. all-purpose flour

1" piece vanilla bean, scraped (discard pod or save for other use) OR 1 tsp. vanilla extract

1/4 c. milk

3 slightly beaten eggs

1/2 tsp finely shredded lemon zest (I use a Microplane Zester for this)

Raspberry Sauce:

3 c. fresh or frozen raspberries

1/3 c. sugar

1 tsp. cornstarch

Splash lemon juice

Directions

*Cook time includes cooling and chilling.

Preheat oven to 375 degrees F.

For crust:

In a bowl, combine graham cracker crumbs, walnuts, the 1 TBSP. sugar, and cinnamon. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of an 8- or 9-inch springform pan. Set aside.

For filling:

In a large mixing bowl, beat cream cheese, the 1 c. sugar, flour, and vanilla bean scrapings (or extract) with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and lemon zest.

Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake 40 - 45 min. for an 8-inch pan, or about 35 min. for a 9-inch pan, or until a 2 1/2 inch area around the outside edge appears set when gently shaken. Do not overbake.

Cool pan on a wire rack for 15 min. Using a sharp small knife, loosen the crust from sides of pan; cool for 30 min. more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Slice and serve with Raspberry Sauce.

*Cheesecake cracked? Check out my Cheesecake Crack Problem Solved Recipe for suggestions.

For Raspberry Sauce:

Thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend until berries are smooth. Press berry puree through a fine-mesh sieve into a bowl; discard seeds. Repeat with remaining berries. You should have about 1 1/4 cups sieved puree.

In a small saucepan combine 1/3 c. sugar, cornstarch, and a splash of lemon juice. Add sieved berry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 min. more. Transfer to a bowl. cover with plastic wrap, pressing plastic wrap onto surface of sauce. Cover and chill at least 1 hour. Serve over cheesecake slices.

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