Homemade Cheesecake
Last updated Feb 10, 2026
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Homemade Cheesecake
Serves: 8-10
Total: 1H20M
Prep: 20M
Cook: 1H
5.0
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Préparation de la recette
Crust:
- ½ lb graham crackers or digestive biscuits, finely crushed
- 1 cup (2 sticks) unsalted butter, melted
- 1 lb (2 packs) cream cheese, softened
- 6 tbsp granulated sugar
- 1 cup plain yogurt
- 1 cup heavy cream
- 2 large eggs
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- Juice of ½ lemon
- ½ lb fresh raspberries
- 2–3 tbsp sugar (adjust to taste)
- 2 tbsp water
Instructions de recette
1
Preheat the oven to 350°F.
2
In a bowl, mix the crushed cookies with melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan to form the crust.
3
In a large mixing bowl, beat the softened cream cheese with sugar until smooth. Add yogurt, heavy cream, eggs, cornstarch, vanilla extract, and lemon juice. Mix until fully combined and creamy.
4
Pour the filling over the crust. Insert a TempPro TempSpike Plus into the center of the filling, avoiding the bottom crust, to check if cake has reached the target temperature of 155°F.
5
Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (water bath method).
6
Carefully transfer the cake to the oven middle rack and bake until the center reaches 155°F as determined by the TempSpike Plus.
7
Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour. Then remove, cool completely at room temperature, and refrigerate for at least 6 hours or overnight.
8
For the raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat until the berries break down and the sauce thickens slightly, about 8–10 minutes. Strain if desired for a smoother sauce. Cool completely before serving.
9
Serve chilled cheesecake slices with raspberry sauce drizzled on top
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