Ingredients
1¾cupsgraham cracker crumbs,(from about 15 Graham crackers)
2tbspsugar
pinchsalt
4tbspunsalted butter
2lbscream cheese,room temperature
1⅓cupgranulated sugar
pinchsalt
2tspvanilla extract
4large eggs
⅔cupsour cream
⅔cupheavy whipping cream
2cupssour cream
⅓cuppowdered sugar
1tspvanilla extract
12ozfresh raspberries
½cupgranulated sugar
½cupwater
Preparation
Process graham crackers, mix with sugar, salt, butter: Pulse the graham crackers in a food processor or blender until finely ground.
Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Preheat oven to 350 degrees F, with the rack in the lower third of the oven.
Gently press down on the crumbs using fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
Place the pan on a baking sheet.
Bake at 350 degrees F for 10 minutes. Remove from the oven and let cool.
Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan.
Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.
Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.
Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating on medium low speed for one minute after each addition. Add the sour cream, beat until incorporated.
Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl.
Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Heat the oven to 325 degrees F.
Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.
Place the roasting pan with the springform pan in it, in the oven, on the lower rack.
Carefully pour the hot water into the roasting pan, to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1¼ inches.
Bake at 325 degrees F for 1½ hours.
Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another 1 hour.
Cover the top of the cheesecake with foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until ready to serve the cake.
Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries.
Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.
Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on the cake serving dish.
Run the side of a blunt knife between the edge of the cake and the pan. Open the springform latch and gently open the pan and lift up the sides.
Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce. Enjoy!
