CLASSIC CHEESECAKE WITH RASPBERRY SAUCE

CLASSIC CHEESECAKE WITH RASPBERRY SAUCE

INGREDIENTS

For the crûst:

• 12 Honey Grãhãm Crãcker rectãngles
• ⅓ cûp bûtter, melted

For the cheesecãke:

• 4 (8oz) pãckãges creãm cheese, softened
• 1 cûp soûr creãm
• 1 cûp sûgãr
• 4 lãrge eggs
• 1 tãblespoon cornstãrch
• ⅛ teãspoon sãlt
• 2 teãspoons lemon jûice
• 1 teãspoon vãnillã extrãct

For the Rãspberry Sãûce:

• 2 pints rãspberry
• ¼ cûp sûgãr
• 1 tãblespoon lemon jûice

INSTRUCTIONS

Mãking the crûst:

1. Preheãt the oven to 350 degrees with ã rãck in the middle-lower pãrt of yoûr oven.
2. Greãse ã 9-inch springform pãn with bûtter.
3. Wrãp the pãn in foil, mãking sûre the bottom is completely covered. Reserve.
4. Crûsh the grãhãm crãckers in ã food processor ûntil finely crûmbed.
5. Mix the crûmbs ãnd the melted bûtter ûntil it resembles wet sãnd. Trãnsfer thãt mixtûre to the springform pãn ãnd press evenly onto the bottom.
6. Bãke the crûst for 8 to 10 minûtes or ûntil it stãrts to brown slightly. Tãke it off from oven ãnd let it cool.

Mãking the cheesecãke:

1. Beãt the creãm cheese, the soûr creãm, the sûgãr, the cornstãrch, the sãlt, the lemon jûice ãnd the vãnillã extrãct ûntil creãmy ãnd withoût ãny lûmps, ãboût 5 minûtes on mediûm speed. Mãke sûre yoû give it some extrã love with ã spãtûlã, so everything gets incorporãted!
2. Mix the eggs, one ãt ã time, over low speed, jûst ûntil blended. The mixtûre shoûld be creãmy ãnd silky.
3. Poûr the bãtter over the cooled crûst.
4. Set the springform pãn - still wrãpped in foil - in ã bãking dish. Fill it with enoûgh boiling wãter to cover 2 inches of the bottom of the pãn. Bring the whole set to the oven ãnd bãke ãt 350 degrees for 55 minûtes or ûntil the oûtside looks slightly pûffed bût the center is still jiggly.
5. Once cheesecãke is done, tûrn off the oven bût keep the cheesecãke in there, cooling for ãt leãst one hoûr with the oven door slightly open.

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