Cheesecake with a Raspberry Lemon Sauce

In the interest of really mixing it up a bit at Thanksgiving we substituted the apple pie for cheesecake.  Gasp!  I know, how can you get rid of the apple pie?  Easy, I wasn’t getting rid of the pumpkin pie!  Because we were acknowledging that my husband had a milestone birthday in November we decided to do cheesecake instead.  He even made it.  Not sure if I should feel guilty that he made his own birthday dessert but he does love being in the kitchen and he makes a fabulous cheesecake.  And I love it when he bakes and cooks.  I get very spoilt when he’s creating.  🙂

The recipe here is a variation of the one in the “Pillsbury The Complete Book of Baking”.  We didn’t use orange peel or chocolate.

Preheat the oven to 325F/160C.

Ahem, if you are on a diet or are pretending to be, this isn’t for you.  For a start, there is 32oz of cream cheese.  The full fat stuff.  I try in a lot of recipes to use low fat when I can but that’s a no-no for this.  So let’s begin!

Grease the spring form pan.

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Then using a plastic baggie crush enough graham crackers to coat the bottom and part of the sides.

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To make the cheesecake you will need 32 oz of cream cheese, 4 eggs, 1 1/3 cups of sugar, 2 T of orange liqueur.

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Cream the cheese in the mixing bowl until it becomes creamy and smooth.

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A bit at a time add the sugar mixing until it is a smooth mixture.  With the mixer on low add an egg at a time, then add the liqueur.  Once incorporated beat for a couple of minutes making sure the sides are scraped.

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Pour into the pan and then bake for an hour.

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Once it is set, allow it to cool for about 10 minutes before removing the form from the bottom.

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For the sauce my husband heated raspberries with lemon and sugar to taste until it was a thick sauce.  Then he strained it to remove the seeds.

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To serve just pour over the cheesecake and enjoy.

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The sauce was a perfect counterbalance to the sweetness of the cheesecake.  A lovely tartness to it.