My favorite dessert of all time is cheesecake. I was on the hunt for the best recipe! Let's just say I got a good kill to share with you all!
For the crust:
1 1/2 C graham cracker crumbs (10-11 crackers)
1 T sugar
6 T unsalted butter, melted
For the filling:
2 1/2 lbs cream cheese at room temperature
1 1/2 C sugar
5 whole extra large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 C sour cream
1 1/2 t pure vanilla extract
Raspberry preserve sauce:
1 pint frozen raspberries
1 T corn starch
1 T sugar
1/4 scant C water
Preheat oven to 350.
To make the crust, combine graham cracker crumbs, sugar, and melted butter until moistened. Pour into a 9'' springform pan. With your hands, press the crumbs into the bottom of the pan and about 1'' up the sides. Bake for 8 minutes. Cool.
Raise the oven temperature to 450.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer on medium-high speed until light and fluffy for 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. With mixer on low, add sour cream and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes. Turn the temperature down to 225 degrees and bake for another 75 minutes. Turn the oven off and open the door wide for 30 minutes. Take cake out of the oven and allow to sit at room temperature for 2-3 hours until cooled. Refrigerate overnight.
Raspberry sauce: Cook on medium heat for 10-15 minutes with all ingredients combined. Stir every few minutes until raspberries cook down. Strain if preferred. This sauce is excellent on cheesecake or chocolate!!