Raspberry Glazed Vanilla Cheesecake
A dense baked vanilla cheesecake finished with a glossy fresh raspberry topping and a sprig of mint, rich enough to serve in thin slices.
Water baths intimidate a lot of home bakers, but it is the single trick that keeps this cheesecake from cracking down the middle. The filling bakes low and slow until only the center holds a slight wobble, then chills overnight to firm up completely. Serve slices cold with the raspberry sauce spooned on right before the table.
Ingredients
Method
Tap a number to mark a step donePulse graham cracker crumbs, melted butter, and 2 tablespoons of the sugar until damp sand forms, then press firmly into the bottom of a 9-inch springform pan.
Bake the crust at 350F for 8 minutes, then set aside to cool while you build the filling.
Beat the cream cheese and remaining sugar on medium speed until completely smooth, scraping the bowl once so no lumps remain.
Add the eggs one at a time, mixing just until blended, then stir in the sour cream, vanilla, and cornstarch by hand.
Pour the filling over the crust, wrap the pan in foil, and bake in a water bath at 325F for 55 to 60 minutes, until the edges are set and the center still jiggles slightly.
Cool the cheesecake on the counter for an hour, then refrigerate at least 4 hours, or overnight, before unmolding.
Simmer raspberries, 2 tablespoons sugar, water, and lemon juice for 8 minutes until glossy and thick, cool slightly, then spoon over the cheesecake and finish with mint.
Kitchen note
Bake the cheesecake a day ahead since it needs a full overnight chill; leftover raspberry sauce keeps in the fridge for a week and is excellent over ice cream too.
