Cheesecake with Raspberry Sauce

By srumbel

This Cheesecake with Raspberry Sauce is the most decadent, tasty dessert I have had this holiday season! The cheesecake is rich and creamy and sweet and the raspberry sauce is tart and fruity!
from favfamilyrecipes.com

Ingredients

• For Cheesecake Crust
• 2 cups of graham cracker crumbs
• 1/2 cup sugar
• 1 1/2 tsp cinnamon
• 1/2 cup butter, melted
• For Cheesecake Filling
• 1 cup sugar
• 3 8 oz pkg cream cheese
• 1 cup sour cream
• 3 eggs
• 1/4 tsp salt
• 1 tsp vanilla
• 1 tsp lemon zest
• For Raspberry Sauce
• 2 tsp cornstarch
• 3 Tbsp sugar
• 1/3 cup water
• 12 oz bag frozen raspberries, thawed
• Fresh raspberries and rosemary sprigs for garnish.

Preparation

Step 1

Preheat oven to 350.
In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
Press evenly into the bottom of a 9-inch springform pan.
In a separate large bowl, cream sugar and cream cheese until very smooth.
Mix in sour cream and eggs.
Fold in salt, vanilla, and lemon zest.
Pour over crust.
Place a pan of water on the oven rack below the one where the cheesecake will bake.
Bake cheesecake for 45 minutes to 1 hour or until edges of crust are golden brown.
Turn off oven and let the cheesecake sit inside the oven for 1 hour.
Allow cheesecake to cool on the counter, covered, for 1 hour.
Refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.

For Raspberry Sauce
In a small saucepan, combine cornstarch, water, and sugar.
Add raspberries and bring to a boil, stirring constantly.
Boil for 1 minute, stirring constantly.
Sauce can be served warm or chilled.
Slice the cheesecake, add raspberries, sauce, and rosemary sprigs for garnish. Enjoy!