Ina Garten’s Raspberry Cheesecake

Raspberry Cheesecake

• 1 (6-inch) cheesecake from a bakery
• 2 to 4 half-pints fresh raspberries (12 to 24 ounces)
• Fresh Raspberry Sauce (recipe follows)

Fresh Raspberry Sauce

• 1 half-pint fresh raspberries (6 ounces)
• ½ cup sugar
• 1 cup seedless raspberry jam (12 ounces)
• 1 tablespoon framboise liqueur

• Place the cheesecake on a serving platter.
• Place the raspberries in a bowl and add enough of the raspberry sauce to coat the berries generously. Toss well.
• Combine the raspberries, sugar, and ¼ cup water in a small saucepan.
• Bring to a boil, lower the heat, and simmer for 4 minutes.
• Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until very smooth. Chill until ready to serve.
• Spoon the raspberries and sauce on top of the cheesecake, allowing some of the raspberry sauce to drip down the sides.
• Chill and serve cold or at room temperature.