David Bondarchuck from Scratch Catering Services shows us how to make a Raspberry Cheesecake.
What you Need for the Crust
8 ounces of graham crackers (Ground in a processor)
1 stick of unsalted Butter (Melted)
3 Tablespoons of Sugar
1/4 teaspoon of Kosher Salt
What you Need for the Cake
6 (8oz) packages of Cream Cheese (Room Temp)
2 cups powdered sugar
1/2 cup Flour
1 cup Sour Cream
1 Tablespoon of Grand Marnier Liquor
4 oz fresh red raspberries (Pureed and strained to remove all seeds)
What to Do
Wrap the sides of the Springform Cheesecake pan with 3 layers of Foil, set aside
Combine all the ingredients for the crust, in a bowl-mix until well combined, and pour the crumb mixture into the bottom of the pan, and using the bottom of a measuring cup, press the mixture into the pan and spread the crumb mixture evenly along the bottom of the pan.
Bake the crust in a 350 degree oven for 13-15 minutes until the crust is firm and golden brown. Remove from oven and allow to cool.
In a bowl of an electric mixer combine all the ingredients listed for the cake Except the raspberry puree, adding the flour last and mixing just until mixed in.
Pour the cheese mixture on top of the cooled crust and smooth the mixture with a spatula. Place dots of raspberry puree on the top of the smoothed out cheese mixture.
Using a bamboo skewer start on the outer edge of the pan and swirl the skewer through the cheesecake top dragging the purred through the batter in a gradual spiral ending in the center of the cake.
Place the cheesecake in the oven in a deep pan and add hot water to the pan and bake for 1 hour and check the cheesecake, if it firm and not still jiggly in the center its done. Turn off oven and allow it to sit. If it still appears not done in the center bake for 10 minute intervals checking each time until its firmed up.
Remove for oven after an additional 30 minute of the oven being off and place in the fridge once cooled and refrigerate overnight.
Served with additional fresh raspberries. Enjoy!