Dr. Ruth’s Almost As Good As Sex Cheesecake

The first time I tasted this cheesecake, it was at a potluck thrown by a group of eccentric academics. The name alone, whispered with a cheeky grin, promised something extraordinary. One bite of the creamy, raspberry-kissed dessert, and I understood the hype. It wasn’t just cheesecake; it was an experience, a flirtatious dance of sweet and tangy, rich and utterly decadent. This cheesecake has become my go-to dessert for celebrations and special occasions.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 8
• Yield: 1 cheesecake
• Dietary Type: Not Gluten-Free

Ingredients

Crust

• 5 ounces graham cracker crumbs
• 3 tablespoons sugar
• 5 tablespoons butter, melted

Filling

• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1 pinch salt
• 2 large eggs
• 3 tablespoons Chambord raspberry liquor

Topping

• 8 ounces sour cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla
• 1 tablespoon Chambord raspberry liquor
• 1 cup raspberries, fresh

Equipment Needed

• 9-inch springform pan or cheesecake pan
• Mixing bowls
• Electric mixer
• Fork or spatula

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). This ensures that the cheesecake bakes evenly and develops a beautiful golden-brown color.

2. Prepare the crust by combining the graham cracker crumbs, sugar, and melted butter in a medium mixing bowl. Mix until the crumbs are evenly moistened.

3. Press the crumb mixture firmly and evenly into the bottom of your 9-inch springform pan or cheesecake pan. Use the bottom of a measuring cup or your fingers to create a smooth, compacted crust. This forms a sturdy base for the creamy filling.

4. In a large mixing bowl, prepare the filling by combining the softened cream cheese, sugar, vanilla, and salt. Beat with an electric mixer at medium speed until the mixture is smooth and creamy. Scrape down the sides of the bowl occasionally to ensure everything is well combined.

5. Add the eggs, one at a time, to the cream cheese mixture. Mix until just well blended after each addition. Be careful not to overmix, as this can incorporate too much air and cause the cheesecake to crack during baking.

6. Using a fork, gently fold the Chambord raspberry liquor into the batter. The raspberry liquor adds a subtle, sophisticated flavor that complements the richness of the cheesecake. Avoid stirring vigorously, as this can deflate the batter.

7. Pour the cream cheese mixture into the prepared crust, spreading it evenly with a spatula.

8. Bake for approximately 40 minutes, or until the cheesecake is golden brown around the edges and slightly jiggly in the center. The jiggle should be slight – a gentle wobble, not a slosh. Ovens vary, so start checking for doneness around 35 minutes.

9. Once baked, turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for about an hour. This gradual cooling helps prevent cracks from forming on the surface.

10. Remove the cheesecake from the oven and let it cool completely on a wire rack. This allows the cheesecake to continue setting and prevents condensation from forming underneath.

11. In a small mixing bowl, prepare the topping by combining the sour cream, sugar, vanilla, and Chambord raspberry liquor. Mix until smooth.

12. Spread the sour cream topping evenly over the cooled cheesecake.

13. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to firm up completely. This is crucial for achieving the perfect texture.

14. Just before serving, top the cheesecake with fresh raspberries. The fresh raspberries add a burst of color and flavor that complements the creamy cheesecake and raspberry liquor.

Expert Tips & Tricks

• Preventing Cracks: One of the biggest challenges with cheesecake is preventing cracks. Baking in a water bath can help, but it’s not essential for this recipe. Gradual cooling (step 9) is key.
• Room Temperature Ingredients: Using softened cream cheese and room temperature eggs ensures a smooth, lump-free batter.
• Crust Variations: If you prefer a richer crust, substitute digestive biscuits for graham crackers.
• Liquor Substitute: If you don’t have Chambord, you can substitute another raspberry liqueur or simply omit it. In that case, add a few drops of raspberry extract to enhance the flavor.
• Doneness Check: The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to firm up as it cools.

Serving & Storage Suggestions

Serve this cheesecake chilled, topped with fresh raspberries. A dollop of whipped cream or a drizzle of chocolate sauce would also be delicious additions.

Store leftover cheesecake in the refrigerator, covered tightly, for up to 3-4 days. You can also freeze the cheesecake for up to 2 months. To freeze, wrap the cheesecake tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before serving. It is best served cold.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	490.8 kcal	N/A
Calories from Fat	320 kcal	65%
Total Fat	35.6 g	54%
Saturated Fat	19.6 g	98%
Cholesterol	143.6 mg	47%
Sodium	391.8 mg	16%
Total Carbohydrate	37.6 g	12%
Dietary Fiber	1.5 g	6%
Sugars	27.9 g	111%
Protein	7 g	14%

Variations & Substitutions

• Gluten-Free Crust: Use gluten-free graham crackers or a gluten-free cookie crumb crust.
• Different Liquor: Experiment with other fruit liqueurs, such as Kirsch (cherry) or Grand Marnier (orange).
• Berry Medley: Use a mix of fresh berries for the topping, such as blueberries, strawberries, and blackberries.
• Chocolate Swirl: Drizzle melted chocolate over the cheesecake before baking for a chocolatey twist.

FAQs (Frequently Asked Questions)

Q: Why is my cheesecake cracked?
A: Cracking is usually caused by rapid temperature changes. Gradual cooling in the oven helps prevent this. Overbaking can also cause cracks.

Q: Can I use fat-free cream cheese?
A: While you can use fat-free cream cheese, the cheesecake will not be as creamy or rich. Full-fat cream cheese is recommended for the best flavor and texture.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, it’s best to make it at least a day in advance to allow it to chill completely.

Q: How do I easily remove the cheesecake from the springform pan?
A: Run a thin knife or spatula around the edge of the cheesecake before releasing the springform pan. This will help prevent it from sticking.

Q: Can I freeze this cheesecake?
A: Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Final Thoughts

This “Almost As Good As Sex” Cheesecake is more than just a dessert; it’s an invitation to indulge, to savor, and to share a moment of pure bliss with those you love. Don’t be intimidated by the slightly suggestive name – this recipe is straightforward and yields a truly unforgettable treat. So, preheat your oven, gather your ingredients, and get ready to create a cheesecake that will leave everyone wanting more. And don’t forget to let me know what you think!