Cheesecake with Raspberry Sauce

 Orianna requested cheesecake for her birthday. However, her birthday happened to be the day we tore our kitchen apart to start painting cabinets, so I wasn't as prepared as I could have been. I set out to make my regular cheesecake recipe, but after discovering that I had no graham cracker crumbs to make the crust, I switched to another favorite crustless cheesecake recipe from my sister-in-law Ashley. It is exceedingly smooth and creamy. I am not sure which recipe I like better. I think we might need to eat a lot of cheesecake to determine which one is the best....

New York Crustless Cheesecake (Jim Fobel)

5 large eggs, room temperature

2 cups sour cream

4 (8 oz) packages cream cheese

8 tablespoons unsalted butter, room temperature

1 1/2 cup sugar

2 T cornstarch

1 1/2 tsp vanilla

1 tsp lemon juice

1 tsp lemon zest

Butter 10 inch springform pan. Wrap carefully in tin foil. 

Preheat oven to 300 F.

In mixer, beat eggs and sour cream thoroughly. In a seperate mixer, mix cream cheese and butter until smooth and creamy. Add to egg mixutre. Add remaining ingredients and beat thoroughly, about 2 minutes. Pour into springform pan, Place pan in roasting pan. Fill roasting pain with very hot tap water, half-way up side of spring form pan. 

Place roasting pan in oven. 

Bake for 2 hours and fifteen minutes. Stand at room temperature 4 hours. Refrigerate over night. 

Apparently I didn't really read the method before hand. I just mixed the cream cheese and butter and then added in the sour cream and then the eggs, one at a time, then everything else. I also didn't refrigerate over night. 

But it was lovely.

Orianna also requested a raspberry sauce. I googled it quickly and adapted as needed to account for ingredients on hand. I didn't have high hopes for this sauce, but it greatly exceeded my expectations. 

Raspberry Sauce (Allrecipes.com)

1 pint raspberries (or several cups frozen)

1/4 cup sugar

1 Tablespoon lemon juice

Lemon zest from one lemon

2 tablespoons cornstarch.

Cook frozen raspberries over medium heat until they start breaking down, 5-10 minutes. Stir in sugar, lemon juice, lemon zest, and cornstarch. 

Cook until slightly thickened, about 3-5 minutes.

The recipe I used from allrecipes included a cup of water and orange juice instead of lemon juice or zest. I was going to add the water, but after tasting it to see if I needed more sugar, I decided it was brilliant as is. 

I adore this sauce.