CLASSIC CHEESECAKE WITH RASPBERRY SAUCE

I unfortunately won’t be celebrating Mother’s Day this year. My mom is back in Brazil and neither of us could afford to fly to be together this time. *Major sad face*
So I decided to make a homage to her – my best friend and favorite woman in the whole world – by making her favorite dessert: classic cheesecake!
It took me a few attempts at making cheesecake to come up with THE one and to be comfortable sharing a few of “my secrets”. A huge thanks for my taste testers, aka coworkers, or I wouldn’t be able to eat all that food by myself.
1) The first secret is to add 1 cup of sour cream to the batter, which makes the classic cheesecake creamy and give it an extra tanginess that the cream cheese alone can’t achieve.

INGREDIENTS

• For the crust:
• 12 Honey Graham Cracker rectangles
• ⅓ cup butter, melted
• For the cheesecake:
• 4 (8oz) packages cream cheese, softened
• 1 cup sour cream
• 1 cup sugar
• 4 large eggs
• 1 tablespoon cornstarch
• ⅛ teaspoon salt
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• For the Raspberry Sauce:
• 2 pints raspberry
• ¼ cup sugar
• 1 tablespoon lemon juice
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INSTRUCTIONS

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2. Making the crust:
3. Preheat the oven to 350 degrees with a rack in the middle-lower part of your oven.
4. Grease a 9-inch springform pan with butter.
5. Wrap the pan in foil, making sure the bottom is completely covered. Reserve.
6. .........................
7. ................................

for full instruction please see : www.oliviascuisine.com

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