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Ingredients
  • subheading: Crust:
  • 1 ¾ cups (230g) of Graham cracker crumbs (from about 15 Graham crackers)
  • 2 Tbsp sugar
  • Pinch salt
  • 4 Tbsp plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted
  • subheading: Filling:
  • 2 pounds cream cheese (900 g), room temperature
  • 1 ⅓ cup granulated sugar (270 g)
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • ⅔ cup sour cream (160 ml)
  • ⅔ cup heavy whipping cream (160 ml)
  • subheading: Toppings:
  • 2 cups sour cream (475 ml)
  • ⅓ cup powdered sugar (35 g)
  • 1 teaspoon vanilla extract
  • 12 ounces (340 g) fresh raspberries
  • ½ cup granulated sugar (100 g)
  • ½ cup water (120 ml)
  • subheading: Special equipment:
  • 9-inch, 2 ¾-inch high springform pan
  • Heavy-duty, 18-inch wide aluminum foil
  • A large, high-sided roasting pan
Steps
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