Cheesecake with Raspberry Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 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
Raspberry sauce:
  • 250g raspberries
  • 3 tbsp water
  • 3 tablespoons sugar
  1. Preheat the oven to 160 degrees C.
For the Crust:
  1. In a mixing bowl, combine the ingredients and mix well.
  2. Line a muffin pan with paper liners.
  3. Place some of the graham crackers into the paper lines and using the smooth bottom of a glass, press the crumbs down.
  4. Bake for about 8 minutes in the oven and let it cool while you prepare the filling.
For the Filling:
  1. Using an electric mixer, beat the cream cheese until smooth, for about 2 minutes.
  2. Mix in sugar and continue beating for another 2 minutes.
  3. Add the eggs, 1 at a time, and continue to beat slowly until combined.
  4. 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.
  5. Pour the filling into the crust-lined muffin pan.
  6. Place a pan of hot water on the lower rack of the oven.
  7. Bake cheesecake for about 22-30 minutes.
  8. Once cool, chill in the refrigerator, at least 3 hours.
  9. Remove the cheesecake from the muffin liners and top with a layer of raspberry sauce.
Raspberry Sauce:
  1. 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.
Recipe by Maya Kitchenette at