Raspberry Cheesecake
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
39
Sourness
38
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1.5 cups
Sugar1.5 tsps
Pure Vanilla ExtractDirections:
1
Preheat the oven to 350 degrees F
2
To make the crust, combine the graham crackers, sugar and melted butter until moistened
3
Pour into a 9 1/2 -inch springform pan
4
With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides
5
Bake for 8 minutes
6
Cool to room temperature
7
Raise the oven temperature to 450 degrees F
8
Test your oven with an oven thermometer to be sure it's accurate! To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed for about 5 minutes, until light and fluffy
9
Reduce the mixer to medium and add the eggs and egg yolks, two at a time, mixing well
10
Scrape down the bowl and beater as necessary
11
With the mixer on low, add the sour cream, lemon zest and vanilla
12
Mix thoroughly and pour into the cooled crust
13
Place the cheesecake on a sheet pan and bake for 15 minutes
14
Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes
15
Turn the oven off and open the door wide
16
The cake will not be completely set in the center
17
Allow the cake to sit in the oven with the door open for 30 minutes
18
Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled
19
Wrap and refrigerate overnight
20
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake
21
Leave the cake on the bottom of the springform pan for serving
22
Melt the jelly in a medium saucepan over low heat
23
Toss the raspberries in the warm jelly gently until well mixed
24
Pile the berries on top of the cake
25
Refrigerate until ready to serve
26
Photograph by Johnny Miller