Killer Cheesecake With A Raspberry And Strawberry Reduction Sauce

Stick a fork in me, I’m DONE! This isn’t your average rich and dense cheesecake…..this recipe is light, fluffy, creamy and AIRY! I dream about this cheesecake…..and so will you, now that you have set your eyes on this impressive dessert. The sauce…..y’all…..the sauce……the gosh dang SAUCE is E-V-E-R-Y-T-H-I-N-G! Tangy, sweet and bursting with flavor…..is your mouth watering? Of course, we cannot forget the whipped cream! DO NOT use store-bought…..that is like slapping this beautiful cheesecake in the face…..such a disservice! Whip your own (it doesn’t take long) and you will not be disappointed! Pictured below are the ingredients needed to make my Killer Cheesecake With A Raspberry And Strawberry Reduction Sauce.

To make the cheesecake, preheat your oven to 300 degrees Fahrenheit. Next, tightly wrap 3 layers of aluminum foil around the outside and bottom of a springform pan. Coat the entire inside of the pan with butter; set aside.

In a stand mixer (using a paddle attachment), beat the cream cheese and butter on medium-high until smooth.

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