New York Cheesecake with Raspberry Topping

local_grocery_store Ingredients

• 1 1/2 cups Graham cracker crumbs, crushed
• 1/4 cup Unsalted butter, melted
• 24 oz Cream cheese, softened
• 1 cup Granulated sugar
• 2 tbsp All-purpose flour
• 1 cup Sour cream
• 1 tsp Vanilla extract
• 4 Eggs
• 1/2 cup Raspberry preserves
• 1 cup Fresh raspberries

restaurant_menu Method

1. 1.Preheat your oven to 325°F (165°C).
2. 2.In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. 3.In a separate mixing bowl, beat the cream cheese, sugar, flour, sour cream, and vanilla extract until smooth and creamy.
4. 4.Add the eggs one at a time, beating well after each addition.
5. 5.Pour the cream cheese mixture over the crust in the springform pan.
6. 6.Bake for 60 minutes or until the center is set and the top is lightly browned.
7. 7.Remove the cheesecake from the oven and let it cool to room temperature.
8. 8.Refrigerate the cheesecake for at least 4 hours or overnight.
9. 9.Before serving, spread the raspberry preserves over the top of the cheesecake and garnish with fresh raspberries.
10. 10.Slice and enjoy!

lightbulb_outline Tips

• chevron_rightMake sure all your ingredients are at room temperature for the creamiest cheesecake.
• chevron_rightTo prevent cracks, avoid overmixing the batter and don't open the oven door during baking.
• chevron_rightFor a smoother texture, strain the raspberry preserves before spreading them over the cheesecake.
• chevron_rightFeel free to get creative with the toppings! You can add a drizzle of chocolate sauce or sprinkle some crushed graham crackers on top.