In the car today, telling you about cheesecake on my laptop. We’re on our way to the Boundary Waters, although I wish we were already there. Or at least to Duluth. Duluth is where this trip starts to get exciting. There’s a lake to look at. Trees. Rock faces scattered about.
None of that has to do with cheesecake.
Admittedly, we were late leaving, and at least a portion of our lateness is due to the fact that I was getting pictures ready for this post instead of packing. I wanted to tell you about cheesecake this much. Does it really matter in the grand scheme of things? Yes. It does. I like this place that much. On to the cheesecake.
When I made my first cheesecake at the age of 15 the thing I was surprised about was how easy it was. There is a small list of ingredients that all get thrown into the same bowl without much fuss. You mix, pour, bake and wait. More people should make cheesecake. You know, if you’re a cheesecake person. I won’t judge if you aren’t. At least not audibly.
Most crumb crusts consist of: (1) crumbs, (2) butter and (3) sugar, unless you have cookie crumbs. Then the extra sugar is probably unnecessary. Extra butter? Allowed if you are Paula Dean.
I really do like using the glass to get a flat crust. Plus, then my hands aren’t covered in butter, forcing me to take the time to wash, rinse and dry. Time is precious here.
Beating the cream cheese first eliminates and possible lumps you may have and makes it easier to get a smooth finish.
And then cream again with the sugar, vanilla and cornstarch.
Add one. egg. at. at. time.
And the sour cream. If you don’t like sour cream, don’t worry. It’s not like you’re going to taste it.
And when it looks all smooth and creamy, then it’s ready for the pan and the crust you expertly smashed to the bottom of it.
Ready for your oven.
The raspberries came from our neighbors’ house. My kids are now begging to be allowed to go pick their raspberries on a daily basis. They have the raspberry bug.
And a day later? It tastes just as good. In fact, it tastes better because it is for breakfast.
|Traditional Cheesecake with Raspberry Sauce|
FOR THE CRUST
2 cups graham cracker crumbs
1 stick butter
¼ cup sugar
FOR THE CHEESECAKE
3 packages of cream cheese, softened
1 1/3 cups sugar
2 Tablespoons cornstarch
1 teaspoon vanilla extract
¾ cup sour cream
Melt butter, add graham cracker crumbs and sugar and mix with fork until all of the crumbs are moistened. Pour into 9″ springform pan and press to bottom of pan using the bottom of a glass. Set aside.
Whip cream cheese until smooth. Add sugar, cornstarch and vanilla and mix well. Add eggs one at a time, mixing after each addition. Stir in sour cream. Pour mixture into crust and bake at 350º for 50 minutes until center is nearly set. Turn oven off and crack oven door and let cheesecake slowly cool. Move to counter after 20 minutes and release springform pan. Completely cool in fridge until ready to serve.
Raspberry Sauce Ingredients
2 cups fresh raspberries
Juice from 1 lemon
½ cup sugar
2 Tablespoons cornstarch
Heat raspberries, lemon juice, sugar and cornstarch over medium heat until bubbly. Using an immersion blender, blend until smooth. Allow to cool slightly before pouring on cheesecake. Cool cheesecake and sauce in fridge. Keep extra sauce refrigerated.