Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup heavy cream
– Zest of 1 grapefruit
– 1 cup fresh raspberries
– ¼ cup grapefruit juice
– 2 tablespoons cornstarch
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Zester or grater
– Baking sheet
– Food processor (optional for crumbs)
Step-by-Step Instructions
Let’s dive into this cheesecake making adventure! First, preheat your oven to 325°F (160°C). For the crust, I always start by combining the graham cracker crumbs and melted butter in a mixing bowl. It’s essential to make sure the crumbs are evenly coated so that the crust stays together. Once mixed, I press the mixture firmly into the bottom of the springform pan. I like to use the bottom of a measuring cup for even pressing. Then, bake it in the oven for 10 minutes. The smell of toasting graham crackers will start filling your kitchen—trust me, it’s heavenly! (See the next page below to continue steps…)