Cheesecake with raspberry sauce, where do I start? ♡
Personally, I feel that a cheesecake is that kinda dessert that always looks good on the table and it always go down like a storm with the guests. Basically, a good cheesecake never fails to impress aye?
The niece was on a school break, so I called her over to do some leisure baking. As per her request, we baked her all-time favorite cookies and cream cheesecake along with these cheesecakes with raspberry sauce too as I love cheesecakes with berries. There is something about the berries that complements the richness and creaminess of a cheesecake.
We did mini cheesecakes as it was easier to share
devour. Like any other classic cheesecake, these mini cheesecakes feature a graham cracker crust and a delicious cheesecake filling. Once baked and cool, the cheesecakes were then topped with a raspberry compote which was just basically raspberries cooked with some sugar. Feel free to use fresh or frozen raspberries.
You can always strain the raspberry compote if you want a smooth topping, sans the seeds but I felt that the seeds added texture and body to the cheesecakes.
This recipe is really simple and more importantly delicious. If you do not like raspberries (WHY?), you can either serve it plain or top them with these options
Canned cherry pie filling
Obviously, you can never go wrong with Nutella and caramel and I really mean NEVER.
Cheesecake and raspberry is always a great combo in my book. So, if you are looking for an indulgent and delicious dessert to end your meal or in case you are expecting a couple of guests over, do yourself a favor and bake these.
This Creamy Cheesecake with Raspberry Sauce will keep you and your guests coming back for more. Talk about dessert heaven, in the comfort of your own home huh? ♡
- 250g graham crackers, finely crushed
- 3 tbsp butter, melted
- 2 tbsp brown sugar
- Two 8-ounce blocks of cream cheese, softened
- 3 eggs
- 1 cup castor sugar
- 150ml sour cream
- 100ml whipping cream
- 1 lemon, zested
- 1 tsp vanilla essence
- 250g raspberries
- 3 tbsp water
- 3 tablespoons sugar
- Preheat the oven to 160 degrees C.
- In a mixing bowl, combine the ingredients and mix well.
- Line a muffin pan with paper liners.
- Place some of the graham crackers into the paper lines and using the smooth bottom of a glass, press the crumbs down.
- Bake for about 8 minutes in the oven and let it cool while you prepare the filling.
- Using an electric mixer, beat the cream cheese until smooth, for about 2 minutes.
- Mix in sugar and continue beating for another 2 minutes.
- Add the eggs, 1 at a time, and continue to beat slowly until combined.
- Add sour cream, whipping cream, lemon zest, vanilla and continue beating at a low speed. The batter should be well-mixed but not over-beaten.
- Pour the filling into the crust-lined muffin pan.
- Place a pan of hot water on the lower rack of the oven.
- Bake cheesecake for about 22-30 minutes.
- Once cool, chill in the refrigerator, at least 3 hours.
- Remove the cheesecake from the muffin liners and top with a layer of raspberry sauce.
- In a small saucepan add all the ingredients and simmer over medium heat for 7-10 minutes until the berries begin to break down slightly. Leave to cool before spreading on cheesecake.