Killer Cheesecake With A Raspberry And Strawberry Reduction Sauce
To make the fresh whipped cream, place the metal bowl from your stand mixer in the freezer and allow to cool for 20 minutes. Reattach the metal bowl to the stand mixer after 20 minutes (using a whisk attachment). Add the heavy whipping cream, confectioners’ sugar and vanilla extract to the bowl; whisk on low for 1 minute; slowly increase speed to high until the whipped cream has formed stiff peaks (I like my whipped cream as thick as can be).
I hope y’all enjoy this recipe as much as my family! ENJOY!
XOXO,
Kendallraye
Killer Cheesecake With A Raspberry And Strawberry Reduction Sauce
This cheesecake will welcome you in and silently kill you with every decadent bite!
Equipment
- Stand Mixer
- 10" Round Springform Pan
- Large Round Roasting Pan
- Sauce Pan
Ingredients
Cheesecake
- 32 ounces Cream Cheese Room Temperature
- 5 Large Eggs Room Temperature
- 2 cups Sour Cream Room Temperature
- 8 Tablespoons Butter Salted; Room Temperature
- 1 ½ cups Granulated Sugar
- 2 Tablespoons Cornstarch
- 1 ½ teaspoons Pure Vanilla Extract
- 3 teaspoons Lemon Juice Freshly Squeezed
- 6 cups Water Boiling
Raspberry And Strawberry Reduction Sauce
- 2 pounds Fresh Strawberries Diced
- 1 ½ cups Fresh Raspberries
- 1 cup Granulated Sugar
- 4 Tablespoons Lemon Juice Freshly Squeezed
- 1/2 teaspoon Pure Vanilla Extract
Fresh Whipped Cream
- 2 cups Heavy Whipping Cream
- 1/2 cup Confectioners' Sugar
- 1 teaspoon Pure Vanilla Extract
Instructions
Cheesecake
- Preheat oven to 300°F. 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.
- Add eggs (one at a time) until completely blended, smooth and glossy.
- Add sour cream and beat until smooth.
- Add cornstarch, vanilla extract and lemon juice; beat until smooth (about 5 minutes).
- Pour mixture into the springform pan; then place the springform pan into a large round roasting pan (allow there to be at least 2-3 inches in between the pans on all sides).
- Place into the oven; pour boiling water into the roasting pan, taking care not to let the water go above the top of the aluminum foil; close the oven.
- Bake for 2 hours until lightly browned on top.
- After 2 hours, remove from oven. Take the springform pan out of the roasting pan and remove the aluminum foil. Place the springform pan on a cooling rack and allow the cheesecake to cool to room temperature, untouched.
- Cover and refrigerate overnight.
Raspberry Amd Strawberry Reduction Sauce
- Combine strawberries, raspberries, sugar, lemon juice and vanilla extract in a saucepan; bring to a boil. Lower heat and simmer until the fruit is soft and the sauce has thickened and reduced by 1/2 its originial volume; about 20 minutes (stirring occasionally).
- Allow sauce to cool slightly; store in a mason jar and refrigerate.
Fresh Whipped Cream
- Place metal bowl from stand mixer in the freezer and allow to cool for 20 minutes.
- Reattach the metal bowl to the stand mixer (using a whisk attachment).
- Add the heavy whipping cream, confectioners' sugar and vanilla extract to the bowl; whisk on low for 1 minute; slowly increase speed to high until the whipped cream has formed stiff peaks (I like my whipped cream as thick as can be).
