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).