RASPBERRY CHEESECAKE
Steps:
- 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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Justin Doris
[email protected]This cheesecake was delicious! I would definitely recommend this recipe.
Feroz Nawaz
[email protected]I've made this cheesecake several times and I've never had any problems with it. It's always turned out great.
Car Lover
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good.
sher jaan
[email protected]I love this cheesecake! It's my favorite dessert.
JASMINE GAMER
[email protected]This cheesecake was easy to make and it turned out so good! I will definitely be making this again.
Juna Shrestha
[email protected]I made this cheesecake for a party and it was a hit. Everyone loved it.
Ruth Bowie
[email protected]This cheesecake was delicious! The crust was perfect and the filling was creamy and flavorful. I would definitely recommend this recipe.
Aike Aike
[email protected]I've made this cheesecake several times and I've never had any problems with it. It's always turned out great.
Remy
[email protected]This cheesecake was a bit too sweet for my taste. I would recommend using less sugar in the filling.
Dylan Russell
[email protected]I love this cheesecake! It's my go-to recipe when I'm hosting a party. The crust is always perfect and the filling is creamy and delicious. I highly recommend this recipe.
Md Moon
[email protected]This cheesecake was easy to make and it turned out so good! The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again.
AlaysiaGamer9
[email protected]I've made this cheesecake several times and it always turns out great. It's a bit time-consuming to make, but it's worth it. The crust is flaky and the filling is creamy and delicious.
Huzaifa Jigger
[email protected]This cheesecake was delicious! I made it for a party and it was a hit. The crust was perfect and the filling was creamy and flavorful. I would definitely recommend this recipe.