Raspberry Cheesecake
cream cheese, raspberries, sugar, graham cracker, eggs, jelly, butter, sour cream, egg yolks, lemon zest, vanilla
Ingredients
1 1/2 cups graham cracker crumbs (10 crackers) 1 tablespoon sugar 6 tablespoons (3/4 stick) unsalted butter, melted 2 1/2 pounds cream cheese, at room temperature 1 1/2 cups sugar 5 whole extra-large eggs, at room temperature 2 extra-large egg yolks, at room temperature 1/4 cup sour cream 1 tablespoon grated lemon zest (2 lemons) 1 1/2 teaspoons pure vanilla extract 1 cup red jelly (not jam), such as currant, raspberry, or strawberry 3 half-pints fresh raspberries
Directions for Raspberry Cheesecake Recipe
Preheat the oven to 350 degrees F. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature. Raise the oven temperature to 450 degrees F. 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 until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve. Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
Read the full directions on Food Network
|
Servings
12 to 15 servings
Tags
More recipes
-
Peach-a-Berry Pie
peaches, pie, sugar, raspberries, butter, flour, c...
-
Blue Ridge Mountains Chocolate Chip Cookies
chocolate chips, flour, sugar, butter, brown sugar...
-
Cranberry Orange Cookies
flour, sugar, butter, cranberries, brown sugar, wa...
-
Butterscotch Pudding I
milk, brown sugar, eggs, butter, cornstarch, vanil...
-
Rum-Spiked Horchata
milk, rice, rum, vanilla, cinnamon
-
Chewy Cocoa Brownies
sugar, flour, butter, nuts, eggs, cocoa, vanilla, ...
-
Elephant Ears
flour, milk, sugar, yeast, cinnamon
-
Delicious Raspberry Oatmeal Cookie Bars
raspberry jam, oats, flour, butter, brown sugar, b...
-
Blueberry Streusel Muffins
flour, blueberries, sugar, butter, eggs, milk, bro...
-
Blueberry Oatmeal Muffins
blueberries, oats, brown sugar, eggs, flour, canol...
-
Cheese Cake Cups
cream cheese, cookies, sugar, eggs, vanilla
-
Cheesecake Factory Cheesecake
sour cream, sugar, cream cheese, eggs, vanilla, cr...
-
Raspberry Fudge Brownies
chocolate, sugar, cream cheese, chocolate chips, b...
-
Beignets
flour, milk, sugar, eggs, yeast
-
Molasses Bran Muffins
molasses, milk, flour, raisins, egg, baking soda
-
Zucchini Bread
zucchini, sugar, flour, nuts, eggs, baking soda, v...
-
Blueberry Sour Cream Pie
blueberries, sour cream, pie crust, sugar, egg, fl...
-
Baked Flan
cream, milk, eggs, sugar, vanilla
-
Impossible French Apple Pie
apples, sugar, milk, eggs, walnuts, brown sugar, b...
-
Peanut Butter Dreams
sugar, peanut butter, chocolate chips, cereal, but...
|