Raspberry Cheesecake Recipe

This Raspberry Cheesecake is the best summer dessert ever! The combination of fresh berries and cream is a delicious treat.

INGREDIENTS
For the Crust:
1 1/2 cups (170g) graham crackers
6 tablespoons unsalted butter, melted

For the Raspberry Cream Cheese Filling:
32 oz (900g) cream cheese, softened to room temperature
⅔ cups (160g) granulated sugar
3 large eggs, at room temperature
⅓ cup (75g) heavy whipping cream
1 ½ tablespoons cornstarch
11 oz (300g) fresh raspberries

PREPARATION
Make the Crust.
1. Preheat the oven to 350°F (180°C). Line bottom of a 9-inch (22 cm) springform pan (with a removable base) with parchment paper, the sides grease with butter.
2. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir stir in the melted butter.
3. Using a spoon, press the crumbs mixture into the bottom of springform pan.
4. Bake for 13-15 minutes. Set aside to cool completely.

Make the Raspberry Cream Cheese Filling.
1. Reduce oven temperature to 300°F (150°C).
2. In a saucepan, combine fresh raspberries, 1 tablespoon sugar and cornstarch. Bring to a boil and cook on a low heat for another 2-3 minutes. Set aside to cool completely.
3. In a large bowl, mix the cream cheese and sugar until combined. Add eggs one at a time until each egg is incorporated.
4. Through a sieve the raspberry sauce into the cheese mixture. Then add the heavy cream and mix until well combined.
5. Pour the cream cheese mixture over the prepared crust.
6. Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.
7. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
8. Decorate with fresh raspberries or as you want.
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