Ingredients for Raspberry Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling)
- Unsalted Butter
- 3 (8-ounce) packages cream cheese
- Extra Large Eggs
- Extra Large Egg Yolks
- 1 cup sour cream
- 1 tablespoon lemon zest
- Pure Vanilla Extract
- Raspberry Jelly
- Fresh Raspberries
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How to Make Raspberry Cheesecake
- Preheat oven to 350°F (175°C).
- To make the crust: Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter until evenly moistened.
- Press the crumb mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan.
- Bake for 8 minutes. Cool completely to room temperature.
- Raise the oven temperature to 450°F (230°C).
- To make the filling: In a large bowl, beat 3 (8-ounce) packages cream cheese and 1 ½ cups granulated sugar with an electric mixer on medium-high speed until light and fluffy (about 5 minutes).
- Reduce mixer speed to medium. Add 4 large eggs and 4 large egg yolks, two at a time, mixing well after each addition.
- Scrape down the bowl and beaters as needed.
- With the mixer on low speed, add 1 cup sour cream, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Mix until just combined.
- Pour the filling into the cooled crust. Place the springform pan on a baking sheet to catch any spills.
- Bake for 15 minutes at 450°F (230°C), then reduce oven temperature to 225°F (110°C) and bake for 1 hour and 15 minutes.
- Turn off the oven and leave the cheesecake with the oven door slightly ajar for 30 minutes.
- (The center will still be slightly jiggly.)
- Remove the cheesecake from the oven and let it cool completely at room temperature (2-3 hours).
- Refrigerate overnight.
- To serve: Carefully run a thin, hot knife around the edge of the cheesecake to loosen it from the pan.
- Gently remove the sides of the springform pan.
- To make the raspberry topping: In a small saucepan, gently heat 1 cup raspberry jelly (or currant or strawberry jelly – do not use jam) over low heat until melted.
- In a bowl, gently toss 1 cup fresh raspberries with the warm jelly until coated.
- Spread the raspberry mixture over the top of the chilled cheesecake.
- Refrigerate until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
182g
Fat
127g
Carbs
20g
