Raspberry Cheesecake

Name: Raspberry Cheesecake
Prep time: 14 h
Cook time: 14 h
Total time: 14 h
Yield: 15
Cuisine: Global
Ingredients: 1 kilograms cream cheese, at room temperature; 2 extra larges egg yolks, at room temperature; 355 milliliters graham cracker crumbs (10 crackers); 237 milliliters red jelly (not jam), such as currant, raspberry, or strawberry; 1 Tbsp grated lemon zest (2 lemons); 3 half-pints fresh raspberries; 59 milliliters sour cream; 1 Tbsp sugar; 355 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter, melted; 2 teaspoons pure vanilla extract; 5 extra larges whole extra-large eggs, at room temperature

Raspberry Cheesecake requires approximately 14 hours from start to finish. This recipe serves 15. One portion of this dish contains approximately 8g of protein, 34g of fat, and a total of 515 calories. 810 people found this recipe to be flavorful and satisfying. It is a good option if you're following a vegetarian diet. A mixture of half-pints raspberries, egg yolks, butter, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

To make the crust, combine the graham crackers, sugar, and melted butter until moistened.

Ingredients you will need

Graham Crackers

Butter

Crust

Sugar

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.

Equipment you will use

Springform Pan

Bake for 8 minutes. Cool to room temperature.

Equipment you will use

Oven

Raise the oven temperature to 450 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Cream Cheese

Lemon Zest

Sour Cream

Egg Yolk

Vanilla

Cream

Sugar

Egg

Equipment you will use

Hand Mixer

Blender

Bowl

Mix thoroughly and pour into the cooled crust.

Ingredients you will need

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.

Ingredients you will need

Wrap

Equipment you will use

Oven

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.

Equipment you will use

Springform Pan

Knife

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.

Ingredients you will need

Raspberries