Tip For No Bake Graham Cracker Crust in Muffin Tins. Based on your story and the link to your mom, my mom’s surprise birthday party was the perfect opportunity to attempt this. A light, fluffy and versatile cheesecake topped with tangy raspberry sauce, or any fruit you like. Great cheesecake baking tips. Gorgeous recipe darling! Combine the cornstarch and water with a whisk, when no lumps remain, add to saucepan.Bring … Let it cool and serve over your cheesecake. Thanks for the recipe- will be using it again! What would you suggest for this size ? Thank you for this amazing recipe. Classic cheesecake topped with four type of berries - blueberry, strawberry, blackberry, and raspberry. lol. No one will notice and it will still taste divine! It’s unfortunate that the more-or-less standard rules for recipe writing found in good cookbooks are ignored. The only difference was I added a tablespoon of sugar which she said the crust was even amazing.. she is very picky.. I’m so glad it was a hit! Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. There is no further reference to sour cream in the instructions. :) Your mom would love this, I mean who wouldn’t? Place a pan of water on the oven rack below the one where the cheesecake will bake. I have now made it 3 times, comes out perfect every time even if some water gets into the crust I find that it dries out by the time the cake is set at room temp & chilled overnight. Both the cheesecake and the strawberry sauce will last in the refrigerator for 3-4 days, however, you should only add the strawberry sauce to the cheesecake the day you want to serve it. If your husband is clumsy like mine and you got a few mushy raspberries, powdered sugar will do the trick! June 21, 2020 at 3:48 pm. I added enough corn starch and I put the pan in a water pan. Only a few things in life are as good as this silky Classic Cheesecake. She requested a cheesecake with raspberry sauce and this is the recipe I chose. Do you use salted or unsalted butter? Let me know if there’s anything else I can answer. For sauce combine sugar and raspberries in sauce pan. Bake 35 to 40 minutes or until center is set. cream cheese, softened 1 (14 oz.) I use a glass-bottom pan, and like to see the crust from below. Grease a 9-inch springform pan with butter. Only thing was that water got into the springform as I did Not use heavy duty aluminum foil. I made this recipe for Christmas. It was definitely love at first bite. 260 . This is so rich and creamy and the raspberry sauce is sweet and tart. :). I didn’t use a water bath, because I didn’t have a pan big enough, but I put a bowl of hot water in the oven beside it. This classic cheesecake is the opposite of that. I have made quite a few in my day…and this is top notch! It just gives a little added flavor to every bite. After crust has cooled pour in cheesecake and bake in 450° degree oven for 5-7 minutes. What are your thoughts? <3. Well this recipe work without doing the water bath? So excuse my lack of enough raspberries! Big hit! It is white sugar in the graham cracker crust recipe. 5 from 4 votes. If these berries are not available, feel free to use and combine any fresh or frozen berries for the sauce. Hi Alice, unfortunately my Italian is not that good, so I only understood part of your message. There’s nothing worse than a lump-y cheesecake, so it doesn’t hurt to go the extra mile. Unmold the cake, transfer to a serving dish and top it with the sauce. I did buy – or asked my husband to buy – 3 pints of raspberries. I think it would work. And how to fix it? If desired, pass the sauce through a strainer to remove seeds. Did you cool it VERY slowly? The topping is EVERYTHING with the cheesecake. Print Pin Save Recipe Saved! I love it! Take a picture of yourself making or enjoying one of our recipes with someone you love. He will eat anything, but his favorite thing ever is cheesecake! This will become a permanent fixture of my recipe collection. 5) While you absolutely must chill the cheesecake  overnight (so it can set), you should serve it at room temperature. Cuisine: American. Try them out! I made this for my husband’s birthday yesterday and it was an absolute hit! Bring the whole set to the oven and bake at 350 degrees for 55 minutes or until the outside looks slightly puffed but the center is still jiggly. You can freeze the cheesecake and defrost when ready to eat but the topping is best if made fresh! I hope that helps. In a small saucepan, combine cornstarch, water, and sugar. Do you proofread your recipes? Unmold the cake, transfer to a serving dish and top it with the sauce. ;-). :). Blend cream cheese on medium speed. Perfect for Mother’s Day! The cheesecake is long gone, but I’m sure I’ll have something yummy for Sunday! Serve cheesecake topped with the raspberry sauce. I’m sorry you can’t spend Mother’s Day with your mom, but this cheesecake should be a nice distraction! I’m so sorry for the delayed response. :D It could’ve looked better but I had to work with what I had. I’m working on making it right now for a Valentine’s Day dessert tomorrow :) If I put the raspberry topping on tomorrow just before we eat, will it hold up well over the next couple days? Cholesterol 50 mg. CHEESECAKE WITH RASPBERRY SAUCE : 1 1/4 c. graham cracker crumbs 2 (8 oz.) Remove springform pan and transfer onto a serving plate. I made this but was forced to make a couple of minor changes. Also make sure you don’t overbake your cheesecake and cool it gradually (I let it sit in the oven, for about 1 hour, with the door slightly open!) What a gorgeous cheesecake! Required fields are marked *. 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