Cheesecake with Strawberry and Raspberry Sauce

Ingredients

• 1.5 cups graham cracker crumbs
• ⅓ cup butter, melted
• 24 ounces cream cheese, softened
• ¾ cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup strawberries, hulled and sliced
• 1 cup raspberries

Instructions

1. 1

   Preheat oven to 325°F. In a bowl, mix 1.5 cups graham cracker crumbs with 1/3 cup melted butter until moistened. Press firmly into the bottom of a 9-inch springform pan.

2. 2

   In a large bowl, beat 24 oz softened cream cheese and 3/4 cup sugar until smooth. Add 3 eggs one at a time, beating well after each, then mix in 1 teaspoon vanilla extract.

3. 3

   Pour the filling over the crust. Bake until the edges are set and the center is slightly jiggly, about 45-50 minutes. Turn off oven, crack door, and let cool for 1 hour.

4. 4

   Meanwhile, in a small saucepan, combine 1 cup sliced strawberries and 1 cup raspberries. Cook over medium heat, mashing gently, until saucy and thickened, about 8-10 minutes. Let cool.

5. 5

   Once cheesecake is completely cool, refrigerate for at least 4 hours or overnight. Serve slices topped with the berry sauce.

6. 6

   Optional: garnish with fresh mint leaves if desired.

Tools you’ll need

• 9-inch springform pan
• mixing bowls
• electric mixer
• small saucepan
• measuring cups and spoons

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