Ingredients:

For the Crust:

• 120g biscuits (digestive or graham crackers)
• 60g melted butter

For the Cheesecake Filling:

• 400g cream cheese (full-fat), softened
• 120g granulated sugar
• 200g sour cream (or 100g heavy cream + 100g yogurt)
• 150ml heavy cream
• 2 eggs
• 2 tbsp corn starch
• 1.5 tbsp vanilla extract
• 1/4 lemon, juiced

For the Raspberry Sauce:

• 200g raspberries (fresh or frozen)
• 40g granulated sugar
• 1 tbsp water

Directions:

1. Prepare the Crust:
   • Preheat your oven to 160°C (320°F).
   • Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
   • In a mixing bowl, combine the biscuit crumbs with the melted butter until the mixture resembles wet sand.
   • Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan to form an even crust.
   • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, using an electric mixer or stand mixer.
   • Add the sour cream (or the mixture of heavy cream and yogurt), heavy cream, eggs, corn starch, vanilla extract, and lemon juice to the cream cheese mixture. Mix on low speed until all the ingredients are just combined. Be careful not to overmix to avoid incorporating too much air.
   • Pour the cheesecake filling over the cooled crust, spreading it out evenly.
3. Bake the Cheesecake:
   • Place the springform pan with the cheesecake on a baking sheet to catch any drips.
   • Bake in the preheated oven at 160°C (320°F) for 60-70 minutes. The cheesecake is done when the edges are set, but the center is still slightly wobbly when shaken.
   • Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
   • After the cheesecake has cooled, remove it from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
4. Prepare the Raspberry Sauce:
   • While the cheesecake is chilling, prepare the raspberry sauce.
   • In a small saucepan, combine the raspberries, 40g of granulated sugar, and 1 tablespoon of water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes.
   • Strain the sauce through a fine mesh sieve to remove the seeds if you prefer a smooth sauce. Let the sauce cool completely before serving.
5. Serve:
   • Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter.
   • Drizzle the raspberry sauce over the top of the cheesecake, or serve it on the side.
   • Slice and enjoy!

Serving Suggestions:

• Serve this cheesecake with fresh berries or whipped cream for an extra special treat.
• Pair it with a hot cup of coffee or tea for a delightful dessert experience.

Cooking Tips:

• Make sure all the ingredients for the filling are at room temperature before mixing to ensure a smooth and creamy texture.
• For a crack-free cheesecake, avoid overmixing the filling and let the cheesecake cool gradually in the oven.

Nutritional Benefits:

• Cream Cheese: Provides calcium and protein, contributing to bone health.
• Raspberries: Rich in antioxidants, vitamins, and fiber.

Dietary Information:

• Vegetarian: Yes
• Gluten-Free Option: Use gluten-free biscuits for the crust.

Nutritional Facts (per serving, based on 12 servings):

• Calories: Approximately 350 kcal
• Protein: 6g
• Fat: 25g
• Carbohydrates: 25g
• Fiber: 2g
• Sodium: 220mg

Storage:

• Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• The cheesecake can also be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Why You’ll Love This Recipe:

• This New York Cheesecake is rich, creamy, and perfectly balanced with a tangy raspberry sauce.
• The recipe is easy to follow, and the results are impressive, making it ideal for special occasions or just treating yourself.
• With its classic flavor and smooth texture, this cheesecake is sure to become a favorite dessert in your home.

Conclusion: Indulge in the ultimate dessert experience with this Best New York Cheesecake recipe. The creamy filling, buttery crust, and sweet raspberry sauce make it a crowd-pleaser that’s perfect for any occasion. Whether you’re a seasoned baker or a beginner, this recipe will guide you to cheesecake perfection. Enjoy each delicious bite and share the joy with your friends and family!

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Frequently Asked Questions (FAQs):

1. Can I use low-fat cream cheese?
   • Full-fat cream cheese is recommended for the best texture and flavor, but you can use low-fat if preferred, keeping in mind the cheesecake may be less rich.
2. Can I substitute the sour cream?
   • Yes, you can use a mix of heavy cream and yogurt, or simply use all heavy cream if you prefer.
3. How do I prevent my cheesecake from cracking?
   • Avoid overmixing the batter, bake at a low temperature, and cool the cheesecake gradually in the oven with the door slightly open.
4. What can I use instead of raspberries for the sauce?
   • You can substitute with strawberries, blueberries, or a mixed berry sauce.
5. Can I make the cheesecake ahead of time?
   • Yes, this cheesecake can be made 1-2 days in advance and stored in the refrigerator until ready to serve.
6. How do I know when the cheesecake is done?
   • The edges should be set, and the center should be slightly jiggly. The cheesecake will continue to set as it cools.
7. Can I freeze the cheesecake?
   • Yes, wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
8. Do I need to use a springform pan?
   • A springform pan is recommended for easy removal, but you can use a regular cake pan lined with parchment paper if needed.
9. Can I use a different type of biscuit for the crust?
   • Yes, graham crackers, digestive biscuits, or even chocolate biscuits can be used for the crust.
10. How do I store leftover cheesecake?
    • Store leftovers in an airtight container in the refrigerator for up to 5 days.