Cheesecake
What’s not to love about cheesecake? It’s delicious and it’s also relatively simple to make. Win-win! I love making this cheesecake for birthdays (especially my own), and it’s always super successful.
I made my first cheesecake in Canada using the Philadelphia cream cheese original cheesecake recipe and I have since adapted (and let me say, perfectioned) it.
I used to make it from scratch with Graham cracker crumbs (like the big one on the picture), and I still do sometimes. But I found that using the ready-made Graham pie crust works better and it’s quicker. 💫
Ingredients
Cheesecake
- 2 packages (250 g each) Philadelphia Brick Cream Cheese, softened
- 135g sugar
- 1/2 tsp vanilla
- 2 eggs
- 1 ready-to-use graham cracker crumb crust (9-inch)
Topping
- 150g frozen raspberries
- 100g sugar
- 125g water (divided in half)
- 18g cornstarch
- 1/2 tsp vanilla extract
- Pinch of lemon zest
- Pinch of salt
- Fresh raspberries to decorate
Directions
- Pre-heat oven to 325°F.
- Beat cream cheese, sugar and vanilla in the bowl of a standing mixer until blended.
- Add the eggs and beat just until blended.
- Pour into crust. Bake for 40 minutes or until centre is almost set.
- Remove from the oven and let it cool. Refrigerate 3 hours.
- To make the topping, bring the frozen raspberries, lemon zest, vanilla extract, salt, and half of the water to a boil.
- In a small bowl, mix sugar, cornstarch and remaining water.
- Once boiling, add the mix to the raspberries and mix well. Let it boil for 1-2 minutes.
- Remove from the heat and let it cool.
- Pour on top of the chilled cheesecake. Decorate with the remaining raspberries.