email printRaspberry Cheesecake

Raspberry Cheesecake

Raspberry Cheesecake

Are you sick of sweets yet? I’m quickly getting to that point I tell ya. Almost time for those New Year’s resolutions to kick in so I say – Go out big kids. Feast at least one last time this weekend before that ball of shame drops. Make a cheesecake and they will come;-)

We had a great cheesecake this weekend for Christmas and I was quickly reminded of one I had made awhile back ago and just didn’t get around to posting. Oh wouldn’t you know it’s by my dear gal pal Ina Garten (maybe one of my NY’s resolutions will be to stop using so many of her recipes…..NOT!). That Ina Garten….I swear whenever I get a craving, I go online to search a recipe and her’s is the first one to pop up.  Oh Ina, why you do this to me?  Well, as was the case with the Raspberry Cheesecake which ended up being dabomb.com.  I’ve only made a handfull of cheesecake’s in my life.  Quite honestly I am not HUGE on cheescake, but it’s just one of those things I must have a few times a year.  I did not read the recipe all the way before making (shame on me).  We were having people over and so I thought, well hey, I’ll just whip up a cheesecake real quick.  I = Lame. Ok, just note this isn’t a quick recipe.  It should actually be done the day before.  I obviously made a booboo and didn’t have enough time.  So it only sat in the fridge for a few hours.  It was still amazing, so I guess you can get away with it doing it the same day.  The raspberry topping is so naughty tasting, the cheesey filling has a slight lemon flavor and crust is simply marvelous. I’ll be making this again come spring….well….actually….we don’t really get spring here in these parts so maybe I’ll make it again this summer!

For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

  • 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

For the topping:

  • 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
  • 3 half-pints fresh raspberries

Directions

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.

 

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