Preparation

For the cheesecake

Preheat oven to 400°F. Brush a 10” springform pan with unsalted butter, then line with 2 overlapping sheets of parchment paper, making sure parchment comes at least 2” above top of pan on all sides. Place pan on a rimmed baking sheet.
Beat cream cheese and 1 1/2 cups granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of the bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
Increase speed to medium and add 6 large eggs, one egg at a time, beating until each egg is incorporated. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add 2 cups heavy cream, 1 tsp. Diamond Crystal kosher salt and 1 tsp. vanilla extract and beat until combined.
Turn off mixer and sift ⅓ cup all-purpose flour into cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated. Scrape down sides of the bowl and continue to beat until batter is very smooth.
Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes. Continue to make the raspberry compote while the cheesecake cooks.

For the raspberry compote

In a saucepan over medium heat, add 1 1/2 cups raspberries, sugar and water. Heat until boiling, stirring often.
In a small bowl, combine cornstarch and 2 tbsp of water and mix. Add to the raspberry mixture and cook over medium heat for 4 minutes until the mixture has thickened.
Remove from heat and add vanilla extract and butter. Let mixture cool for 10 minutes and add the remaining raspberries. Cool to room temperature and serve over cheesecake slices

Ingredients

For the cheesecake

For the raspberry compote

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