There's nothing like a real New York Cheesecake, lovingly prepared, baked, and patiently cooled. So dense. So delicious. In my church young men and women ages 18 and 19 often choose to go on a mission, leaving their families for up to two years to go off and proselyte and serve people. One of those young missionaries was coming over to our house for dinner on his 20th birthday. He requested a raspberry cheesecake for his birthday cake and I happily delivered. I knew that his mother was somewhere hoping that someone else would take care of him on his birthday. And so I share with you my recipe for the perfect New York Cheesecake topped with a fresh and easy Raspberry Coulis which is pretty much just a fancy word for sauce. Enjoy!
Prep Time: 10 minutes
Cook Time: 1 hour
Cool Time: 6 hours
Yield: 8 large slices
15 graham crackers
3 TB butter, melted
2 lbs (4-8oz packages) cream cheese
2 cups sugar
1 cup sour cream
1 (6-inch) vanilla bean OR 1 TB vanilla extract
1/2 cup flour
6 oz raspberries
2 TB sugar
1 tsp lemon juice
1. Preheat oven to 350 degrees. Grease a 9-inch springform pan with a little butter or shortening.
2. Crush the graham crackers in a food processor or blender. Stir in melted butter and press into the bottom of the springform pan to form a crust.
3. In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy.
4. Add in the eggs and sour cream, and beat on low until incorporated.
5. Split the vanilla bean in half and scrape the seeds into the mixture, or add in vanilla extract. Stir in flour until incorporated. Pour mixture into the springform pan.
6. Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
7. Before serving, make the raspberry couli by combining raspberries, sugar, and lemon juice in a blender or food processor. Puree until smooth. Press through a fine mesh sieve to remove seeds and pour it over the cheesecake.
8. Remove the springform pan ring before serving. Keep cold.