Creamy Raspberry-Glazed Cheesecake
Submitted by persian
Creamy raspberry-glazed cheesecake on a cinnamon graham cracker crust with sour cream, lemon zest, and a fresh raspberry glaze finished with framboise. Rich, tangy, and berry-topped.
YIELD
1 cakePREP
25 minCOOK
60 minREADY
5 hrsA dense, creamy cheesecake on a cinnamon-spiked graham cracker crust, topped with a ruby-red raspberry glaze that’s both tart and sweet with a whisper of framboise (raspberry brandy).
The filling blends cream cheese, sour cream, vanilla, and lemon zest into a batter that’s tangy and smooth. Adding eggs one at a time and beating after each keeps the texture velvety without introducing air bubbles that crack the surface during baking.
The slow cool-down is where patience pays off. After baking, the cheesecake sits in the turned-off oven with the door cracked for 30 minutes. That gradual temperature drop prevents the center from sinking and the top from cracking.
The glaze cooks half the berries with their juice, cornstarch, and sugar into a thick sauce, then gets strained to remove seeds. The reserved whole berries fold in after straining, giving you both a smooth glaze and pops of whole fruit on top.
Chef Tips
- All dairy should be at room temperature. Cold cream cheese leaves lumps that won’t smooth out no matter how long you beat.
- Don’t overbeat once the eggs are in. Excess air causes the cheesecake to puff up during baking and then collapse and crack as it cools.
- Chill at least 3 hours, overnight is even better. The texture continues to firm and the flavors deepen.
Variations
- Strawberry glaze: Replace the raspberries with fresh strawberries and skip the straining step for a chunkier, seedless topping.
- Chocolate crust: Use chocolate cookie crumbs instead of graham crackers for a richer base that pairs beautifully with the tart berries.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
To prepare cheesecake, mix crumbs, melted butter, and sugar-cinnamon mixture.
Press evenly and firmly over bottom of an 8½ to 9-inch springform pan.
Bake until lightly browned (8 to 10 minutes).
Beat cream cheese until fluffy.
Gradually beat in sugar; then beat in vanilla and lemon rind.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream.
Pour mixture into cooled crust.
Bake at 350℉ (180℃) F until knife inserted near center comes out clean (50 to 60 minutes).
Turn off oven and let cheesecake stand in oven with door ajar for 30 minutes.
Cool.
To prepare Raspberry Glaze, in a small saucepan combine juice with sugar, cornstarch, and about half of the berries.
Bring to a boil, stirring, and cook until thickened and clear.
Strain to remove seeds.
To strained sauce add framboise and reserved berries.
Cool to room temperature.
Spread with Raspberry Glaze over cheesecake.
Chill at least 3 hours or overnight.
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