Lemon Raspberry Cheesecake (Print Version)
# Ingredients:
01 -
2 1/2 cups fresh or frozen raspberries.
02 -
2 1/2 tsp cornstarch.
03 -
1 tsp fresh lemon juice.
04 -
1 tbsp warm water.
05 -
2 1/2 tsp sugar.
06 -
2 1/4 cups graham cracker crumbs.
07 -
10 tbsp salted butter, melted.
08 -
3 tbsp sugar.
09 -
24 ounces cream cheese, room temperature.
10 -
1 cup sugar.
11 -
3 tbsp all-purpose flour.
12 -
3/4 cup sour cream.
13 -
6 tbsp lemon juice.
14 -
2 tbsp lemon zest.
15 -
3 large eggs, room temperature.
16 -
2 egg yolks, room temperature.
# Instructions:
01 -
Mix cornstarch, lemon juice, and warm water in a bowl until smooth. Cook raspberries and sugar in a pan for 3 minutes, stirring often. Add cornstarch mix, cook 3 more minutes while mashing berries. Blend in food processor and strain the sauce.
02 -
Heat oven to 325°F. Mix graham crumbs, melted butter, and sugar. Press into springform pan bottom and sides. Bake 10 minutes and cool. Wrap pan outside with foil for water bath.
03 -
Lower oven to 300°F. Beat cream cheese, sugar, and flour until smooth. Mix in sour cream, lemon juice, and zest. Add eggs and yolks one at a time, mixing gently. Mix 2 tbsp cheesecake batter into raspberry sauce. Pour 3/4 of plain batter into crust. Drop half raspberry sauce and swirl. Add remaining batter and raspberry sauce, swirl again. Place in water bath, bake 1 hour 25 minutes. Turn off oven, leave door closed 30 minutes. Crack door open 30 minutes more. Chill completely. Top with fresh raspberries and lemon slices.
# Notes:
01 -
Store in fridge up to 4 days.
02 -
Water bath prevents cracking.
03 -
Let ingredients reach room temperature before starting.
04 -
Strain raspberry sauce for smoothness.