Cheesecake

Classic New York style cheesecake with a hint of citrus is absolute rockstar! Ultra creamy and fluffy variety, the kind that just sort of melts in your mouth and brings a big smile to your face.

This cheesecake needs to come with a warning sign. Dangerous, I tell ya! The best (most dangerous?) is adding the raspberry sauce.

What you need:

2 tablespoons melted butter

15 graham crackers, crushed

1/4 cup all-purpose flour

1 cup sour cream

1 tablespoon vanilla extract

4 (8 ounce) packages cream cheese

1 cup white sugar

2/3 cup milk

4 eggs

2 teaspoon finely grated lemon/lime/orange zest

What to do:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan with melted butter.

Crush graham cookies to create crumbs and combine them with melted butter until evenly moistened. Place the crumbs mixture on to the bottom of your pan and 1 inch on the sides.

First stir cream cheese and sugar in a large bowl until evenly combined then add flour, sour cream, milk and vanilla extract.  Full fat everything for the best taste and texture of course – our cheesecake is definitely not a diet food. Whisk in eggs and add citrus zest. Mix well until incorporated.

Pour mixture into prepared springform pan and bake in the preheated oven for 1 hour. The edges should be slightly puffed and centre wiggly if you try shaking it. Turn off the heat and let the cheesecake cool inside the oven for 3 to 4 hours – a trick to avoid cheesecake cracks.

For raspberry sauce you need:

2 cups of fresh raspberries

juice and zest from 1 lemon

1 teaspoon of sugar

1/2 cup water

Combine all the ingredients in the pot and bring to boil. Then reduce the heat and let it simmer for 20 mins. Remove from the heat and strain making sure to push all the juice from raspberries through the strainer into the bowl. Now be generous and pour lots on your cheesecake serving. Enjoy! Oh and don’t forget your stretchy pants 😉