Instructions
Raspberry Sauce (optional)
- Add all ingredients to a saucepan over medium heat. Allow it to bubble and begin to mash the raspberries as they soften. Cook for about 20 minutes or until the mixture coats the back of a spoon. Pour it into a heat-safe container and chill before serving.
Graham Cracker Crust
- Preheat your oven to 350F and prepare your 9-inch springform pan. Lightly coat the entire inside with cooking spray and line the sides with parchment paper.
- In a small bowl, mix together the graham cracker crumbs, sugar, melted butter, cinnamon, and salt. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
New York Cheesecake
- Reduce the oven temperature to 305F. Place a large baking pan on the bottom rack of the oven and bring a pot of water to boil on the stove.
- In a medium bowl, whisk together the eggs, lemon juice, and vanilla extract.
- In a stand mixer or using a hand mixer, beat the cream cheese on medium-low speed until smooth. Add the sugar and cornstarch and mix on low for about 30 seconds.
- Pause and let the mixture sit for a couple of minutes, then mix again for another 30 seconds until smooth.
- With the mixer on the lowest setting, slowly add the egg mixture in stages, making sure to mix well after each addition.
- Remove the bowl from the mixer and fold in the sour cream using a rubber spatula.
- Pour the mixture into the cooled crust and tap the pan against the counter a few times to release any trapped air bubbles.
- Place the springform pan in the middle rack of the oven and carefully pour the boiling water into the baking pan on the bottom rack. This creates a water bath to prevent cracks in the cheesecake. Bake for 1 hour and 40 minutes.
- After baking, turn off the oven, open the door slightly, and let the cheesecake sit in the oven for 1 hour. Then remove it from the oven and let it cool completely before refrigerating overnight.
- Once the cheesecake is chilled, remove it from the springform pan and slice as desired. Serve plain or with the optional raspberry sauce.
Notes
Store the cheesecake in the refrigerator in a cake container or cover it in plastic wrap. It will keep for up to 10 days. To freeze the cheesecake, wrap it tightly in plastic wrap and then in two layers of foil, or slice it and store the slices in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
