Equipment
* optional
Ingredients
Raspberry Sauce
- 700 ml raspberries
- 50 g granulated sugar
- 5 ml lemon zest
Crust
- 225 g graham cracker crumbs
- 85 g unsalted butter, melted
- 13 g granulated sugar
- 1 g fine salt
Filling
- 450 g cream cheese, softened
- 150 g granulated sugar
- 5 ml lemon zest
- 15 ml lemon juice
- 5 ml vanilla extract
- 1 g fine salt
- 120 ml sour cream
- 240 ml heavy cream, cold
Nutrition (per serving)
Method
Combine raspberries, 50g sugar, and 5ml lemon zest in a medium saucepan.
Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer.
Increase heat to medium-high and cook for 4 to 5 minutes until the sauce thickens and reduces.
Press the mixture through a fine-mesh sieve into a bowl to remove seeds, then discard the seeds.
Place the raspberry purée in the refrigerator to chill while you prepare the remaining components.
Mix the graham cracker crumbs, melted butter, 13g sugar, and a pinch of salt in a bowl until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom and 4cm (1.5 inches) up the sides of a greased 23cm (9-inch) springform pan.
In a stand mixer with the paddle attachment, beat the softened cream cheese, 150g sugar, 5ml lemon zest, 15ml lemon juice, 5ml vanilla, and a pinch of salt on medium speed for 2 minutes.
Add the sour cream to the mixture and stir until just combined.
Switch to the whisk attachment and slowly pour in the cold heavy cream while the mixer runs on low speed.
Increase the mixer speed to high and whip the filling for approximately 5 minutes until it becomes very thick.
Pour the cream cheese filling into the prepared crust and level the surface with an offset spatula.
Dollop 60ml (1/4 cup) of the chilled raspberry purée onto the filling and use a skewer to swirl it into the cheesecake.
Refrigerate the cheesecake for at least 8 hours or overnight to set completely.
Run a thin knife around the edge of the pan to loosen the cheesecake before removing the springform ring.
Chef's Notes
- For a smoother raspberry purée, consider using frozen raspberries as they break down more easily. Ensure the purée is completely chilled before swirling to prevent it from bleeding too much into the cheesecake filling.
- When creaming the cream cheese and sugar, ensure the cream cheese is truly at room temperature (softened but not melted) to avoid lumps. This is crucial for a silky-smooth cheesecake texture.
- Don't over-whip the heavy cream. Stop whisking as soon as stiff peaks form; over-whipping can lead to a grainy texture or even butter separation.
- For a cleaner swirl, heat the skewer slightly before using it to create the patterns. This helps the raspberry purée move more easily through the chilled filling.
Storage
Refrigerator: 3 days — Keep covered to prevent the crust from absorbing fridge odors.
Freezer: 1 month — Wrap tightly in plastic wrap and foil.
