Ingrédients pour New York Style Raspberry Cheesecake
- 2 cups graham cracker crumbs
- 1 3/4 cups sugar
- 1/2 cup melted butter
- 24 ounces cream cheese, softened
- 4 large eggs
- 2 egg yolks
- 1 cup sour cream
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
- 1 cup fresh raspberries
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Comment préparer New York Style Raspberry Cheesecake
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Mix until moistened.
- Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Bake for 8 minutes. Cool completely.
- Increase oven temperature to 450°F (230°C).
- In a large bowl, beat cream cheese and 1 1/2 cups sugar with an electric mixer on medium-high speed until fluffy (about 5 minutes).
- Reduce speed to medium. Add eggs and egg yolks, 2 at a time, beating well after each addition.
- With mixer on low speed, mix in 1 cup sour cream, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
- Pour batter into the prepared crust.
- Bake for 15 minutes. Reduce oven temperature to 225°F (107°C).
- Bake for an additional 1 hour and 15 minutes.
- Turn off oven and leave cake in oven with the door slightly ajar for 30 minutes.
- Remove from oven and let cool completely on a wire rack for 2-3 hours.
- Cover with plastic wrap and chill in the refrigerator overnight.
- Run a thin knife around the edges of the cheesecake to loosen it from the pan before removing the sides of the springform pan.
- For the topping: Melt 1/2 cup raspberry jam in a small saucepan over low heat.
- Gently toss 1 cup fresh raspberries with the melted jam.
- Carefully spoon the raspberry mixture over the top of the chilled cheesecake.
- Refrigerate for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
177g
Fat
130g
Carbs
20g
