New York Cheesecake with Raspberry topping
Ny Style cheesecake with Raspberry topping is the Creamiest of cheesecakes ever. Delious crust, vanilla flavored cheesecake topped with Fresh Raspberries for the perfect show stopper
When company is coming for dinner and I do not know what to make for a special dessert I know cheesecake will be a hit. This New York Cheesecake with Raspberry topping is easy to make, and delicious and since I grew up in New York, it has a special place in my heart. “New York Cheesecake” should be light and creamy. This time I decided to make it extra special with a little pizzazz so I added the Raspberry touch.
Some people won’t tackle making a cheesecake but this NewYork Cheesecake With Rapsberry Topping is relatively easy. Bakers get discouraged because in the past they have come out over baked with surface cracks.
Follow the Instructions for perfect cheesecakes
There are a few tricks that make it easy so you can’t fail. Using these tricks your cheesecakes will come out perfect just the way you hoped they would.
Ingredients:
Crust
1 1/2 cups of graham crackers crushed finely
4 Tbs of melted butter
3 Tbs of granulated sugar
Filling
4 -8 oz packages of cream cheese at room temperature.( full fat. Do not use light cream cheese)
4 eggs
1 1/2 cups of granulated sugar
3/4 cup of milk
1 cup of sour cream
4 Tbs of all-purpose flour
1 Tbs of vanilla
3 large packages of raspberries
3 Tbs sugar
It is important to make sure your eggs and cream cheese are room temperature. (If you forgot to take the eggs out early enough to allow them to warm up you can place the eggs in a bowl of warm water for five – ten minutes to warm them up). Allowing the cream cheese to reach room temperature allows the cream cheese to come out smoothly when beaten. The sour cream adds extra moisture and taste and softens the texture. Adding a touch of flour helps to bind the batter together to make it sturdy and helps the mixture, preventing cracks. The water bath the
Bain Marie – adds moisture to the oven which adds to the creaminess of the cheesecake. Refer to the water bath as a Bain Marie and you will surely impress your friends.
There are two reasons that cracks will form on the surface of the cheesecake. Over baking and cooling the cake too quickly. Grease the inside of the spring form pan so the batter doesn’t stick and pull the cake towards the pan, again causing surface cracks. To cool off the cheesecake allow it to cool slowly in the oven. The cheese cake is done when the middle still has a slight giggle. It will firm up after it cools off.
Directions:
Preheat oven to 350°. Grease a 10 inch spring form pan.
Mix together the graham cracker crumbs and butter and 3 tablespoons of sugar and press into a 10 inch spring form pan. Bake In the oven for 10 minutes. Remove and allow to cool while you prepare the cream cheese mixture.
In a large bowl mix together cream cheese with sugar until very smooth. Add milk until mixture is very creamy with no lumps. Mix in one egg at a time, slowly. At this point you do not want to add to add air into the mixture (beating with eggs adds air and Air will make cracks in the cheesecake). Mix in flour and vanilla. Fold in sour cream. Set aside.
Pour the batter into the springform pan.
Allow the cream cheese mixture to sit for a minute so the top smooths out perfectly. Wrap tinfoil all around to protect the seems in the springform pan.
If you decide to cover the top with raspberries you will do that after baking and cooling the cake.
Put a pot on the stove and simmer water until it is hot. This water is for the Bain Marie to protect the cheesecake from cracking.
Place the spring form pan in a roasting pan and add the water to cover the springform pan halfway up. This is called a Bain Marie
Place the cheesecake in a preheated in a preheated oven at 325 degrees for one hour Shut off oven and leave the cheesecake in for at least two hours or until oven cools off.
DO NOT OPEN THE OVEN DOOR!!!!!
YOU WILL BE TEMPTED TO TAKE A PEEK!!! DON’T DO IT!!!!!
Allow the cheesecake to cool SLOWLY and you will end up with a beautiful cheesecake with no surface cracks.
Top the cooled New York Cheesecake With Raspberry Topping with the glaze and cover with fresh raspberries. If desired sprinkle a tiny bit of powdered sugar directly before serving.
the creamiest New York Cheesecake ever
Creamy. Perfect.
Pour yourself a cup of coffee and eat slowly with your guests and enjoy every bite!
And if there happens to be any left over, it is even BETTER the next day!
Smile! You did it!
Now isn’t that easy and delicious.
New York Cheesecake with Raspberry topping
Ingredients
- Ingredients:
- Crust
- 1 1/2 cups graham crackers crushed finely
- 4 Tbs melted butter
- 3 Tbs granulated sugar
- Filling
- 32 oz packages of cream cheese at room temperature. 4 -8 0z packages full fat. Do not use light cream cheese
- 4 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup milk
- 1 cup sour cream
- 4 Tbs all-purpose flour
- 1 Tbs vanilla
- 2 Pint fresh raspberries
- 3 Tbs sugar
Instructions
- Preheat oven to 350°. Grease a 10 inch spring form pan.
- Mix together the graham cracker crumbs and butter and 3 tablespoons of sugar and press into a 10 inch spring form pan. Bake In the oven for 10 minutes. Remove and allow to cool while you prepare the cream cheese mixture.
- In a large bowl mix together cream cheese with sugar until very smooth. Add milk until mixture is very creamy with no lumps.
- Mix in one egg at a time, slowly. At this point you do not want to add to add air into the mixture (beating with eggs adds air and Air will make cracks in the cheesecake).
- Mix in flour and vanilla.
- Fold in sour cream. Set aside.
- Pour the batter into the springform pan.
- Allow the cream cheese mixture to sit for a minute so the top smooths out perfectly. Wrap tinfoil all around to protect the seems in the springform pan.
- If you decide to cover the top with raspberries you will do that after baking and cooling the cake.
- Put a pot on the stove and simmer water until it is hot. This water is for the Bain Marie to protect the cheesecake from cracking.
- Place the spring form pan in a roasting pan and add the water to cover the springform pan halfway up. This is called a Bain Marie
- Place the cheesecake in a preheated in a preheated oven at 325 degrees for one hour Shut off oven and leave the cheesecake in for at least two hours or until oven cools off.
- DO NOT OPEN THE OVEN DOOR!!!!!
for the topping
- Heat 1 Pint of raspberries in a small pot on the stove, add sugar cook for about 5-8 minutes on medium until berries soften and thicken. Save the second pint for placing on the top allow to cool. Add to the top of the cheesecake. Finish with fresh raspberries
- Top the cooled New York Cheesecake With Raspberry Topping with the glaze and cover with fresh raspberries. If desired sprinkle a tiny bit of powdered sugar directly before serving.
Nutrition
Here are some other great cheesecake recipes you might like to try
WELCOME!
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!
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Absolutely delightful!!!