TODAY is National Cheesecake Day! As you can tell from my excitement, I love cheesecake. I love the sweet cream cheese taste and the melt-in-your-mouth, creamy texture. You can do so many things with cheesecake. The flavor selections are endless. This week’s dilemma for me? What flavor am I going to choose?? Since I love raspberries, I decided to go with a raspberry cheesecake with a chocolate graham cracker crust. My family has been making this cheesecake recipe since I was a little kid when I first had it at my aunt’s house. It is my go-to recipe for cheesecake and everyone loves it!
My mother-in-law, particularly loves cheesecake. Her birthday is on Christmas Eve, and every year, we make sure that she has cheesecake for her birthday cake. She is the sweetest person you ever want to meet. She is always there for us and is the best grandma to my kids. She’s pretty sassy, too. DO NOT cross her at the City Commission meeting! I hope she has a great big piece when she comes over to watch my little guy today. I have a feeling she will!
Like I said, I made my go-to cheesecake recipe, but I turned it into a Raspberry Cheesecake. Back when I used to decorate cakes, there was a raspberry filling I used that always came out fabulous. It’s made with frozen raspberries and it’s really simple to make. I thought it would pair well with a chocolate graham cracker crust. I was right! I piped some fresh whipped cream around that baby and it was delicious! If you’re not celebrating National Cheesecake Day today, you should. With THIS raspberry cheesecake!
Linking up with:
- 4 (8-ounce) bars cream cheese
- 4 eggs, beaten well
- 1 cup sugar
- 1 pinch salt
- 1 teaspoon lemon juice
- 2 cups chocolate graham cracker crumbs (About 1 3/4 sleeves)
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 (12-ounce) package frozen raspberries
- 1 cup water
- 1 cup sugar
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch dissolved in 1/4 cup water
- Mix graham cracker crumbs, sugar and melted butter in a small bowl.
- Press enough crumbs into a springform pan to reach 1 1/2 inches up the side of the pan.
- Bake for five minutes on 350 degrees F.
- Beat cream cheese in the bowl of a stand mixer until creamy.
- Beat eggs with sugar in a separate bowl.
- With your mixer on low, pour in egg mixture very slowly. Scrape down the bowl and mix until combined.
- Add lemon juice and salt. Beat lightly until smooth.
- Pour mixture into the pan.
- Bake on 375 degrees F for about 40 minutes. If the middle is too wobbly, add 5-10 minutes more.
- In a medium saucepan, combine the raspberries, water, sugar and lemon juice.
- Bring raspberries to a boil and simmer on medium-low for 20 minutes until the raspberries have broken down.
- Strain mixture through a fine, mesh sieve. Return strained mixture to saucepan.
- Dissolve cornstarch in water and stir half of the mixture into the raspberries.
- Bring the mixture back to a low boil and stir constantly until it reaches desired thickness.
- If needed, add more cornstarch mixture until you reach your desired consistency.
- Let mixture cool and pour over the middle of the cheesecake.
- Pipe with whipped cream, if desired.