This American-style cheesecake has a crushed-cookie crust and a cream cheese filling baked in a water bath, then topped with raspberry sauce. Baking it at the right temperature helps prevent cracks on the surface.
Mix the crushed cookies with the melted butter. Press the mixture into the bottom of the pan and chill it in the refrigerator.
Beat the cream cheese and sugar on low speed. Add the eggs one at a time, then add the cream and vanilla. Mix just until smooth; do not overbeat.
Wrap the pan in foil and place it in a baking dish filled with hot water. Bake at a low temperature until the center jiggles slightly. Caution: Do not open the oven door suddenly. When baking is done, leave the door ajar and let the cheesecake cool inside.
Cook the raspberries, sugar, and water over low heat until the berries break down. Strain the sauce and let it cool.
Important: Chill the cake in the refrigerator for at least four hours. Pour the raspberry sauce over the top, slice, and serve.
Important: Bake the cheesecake in a water bath at a low temperature to help prevent cracks. Do not open the oven door as soon as baking is done. Allergens: contains gluten (cookies), egg, and dairy (cream cheese and cream). Chill the cake in the refrigerator for at least four hours before cutting.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
