PIES AND TACOS
Indulge in the rich, tangy, and perfectly sweet flavors of this Raspberry Cheesecake!
Place the raspberries, sugar, and lemon juice in a saucepan. Cook, stirring occasionally, for about 10 minutes. Press the raspberries against the side of the pan to help break them down. If the mixture begins to stick or dry out, add 1 tablespoon of water or more as needed.
Use a food processor to process graham crackers into fine crumbs. Combine the crumbs with brown sugar and melted butter, mixing until the texture resembles wet sand. Press the mixture firmly into the bottom of an 8” or 9” springform pan. If using an 8” pan, ensure it’s deep enough.
Grease the sides of the springform pan. Beat softened cream cheese on medium speed for 3 minutes until creamy. Add granulated sugar and beat for another 2 minutes, scraping down the bowl as needed. Incorporate the sour cream, mixing until smooth.
Add eggs one at a time, mixing just until incorporated after each addition. Along with the final egg, add vanilla extract and salt. Be careful not to overmix at this stage, as it can cause the cheesecake to crack during baking.
Grease the exposed sides of the springform pan to prevent sticking. Pour cheesecake batter into the cooled crust. Add the raspberry sauce in spoonfuls on top of the batter and use a knife to gently swirl the sauce. Repeat this layering and swirling process with the remaining batter and sauce.
When it’s time to decorate, make the raspberry whipped cream! Transfer the whipped cream to a piping bag fitted with a decorative tip. Pipe the whipped cream on top in your desired pattern and garnish with fresh raspberries for an elegant finish.
Whether you’re making it for a special occasion or just treating yourself, this cheesecake is guaranteed to impress.