Stop right here! This is the ULTIMATE Cheesecake recipe! It took lots of testing to get a perfectly smooth and tangy cheesecake with NO CRACKS. Keep reading to get my best cheesecake tips and the full recipe!
In a small saucepan over medium heat, combine the topping ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a syrupy sauce, about 5 to 10 minutes. Remove from heat. Using a spatula, press the sauce through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using. The sauce will be on the thin side.
This recipe is best made as written without substitutions. Be sure your cream cheese, sour cream, and eggs are at room temperature COMPLETELY. Don’t skip the water bath either!