Raspberry Lemon Cheesecake (Print Version)
# Ingredients:
01 -
2 1/2 teaspoons cornstarch powder.
02 -
2 1/4 cups crushed graham crackers.
03 -
2 1/2 cups raspberries, fresh or frozen.
04 -
10 tablespoons salted butter, melted.
05 -
1 tablespoon water, warm.
06 -
1 teaspoon lemon juice, freshly squeezed.
07 -
3 tablespoons granulated sugar.
08 -
2 1/2 teaspoons sugar, for the sauce.
09 -
24 ounces soft cream cheese.
10 -
1 cup white sugar.
11 -
6 tablespoons lemon juice.
12 -
3 large room-temperature eggs.
13 -
2 egg yolks, also at room temperature.
14 -
3/4 cup sour cream, thick.
15 -
3 tablespoons all-purpose flour.
16 -
2 tablespoons grated lemon peel.
# Instructions:
01 -
Blend water, cornstarch, and lemon juice until no lumps. Simmer sugar and raspberries in a pan for 3 minutes while stirring. Pour in the cornstarch mix, and cook till thickened, around 3 more minutes. Process berries, then strain for smooth sauce.
02 -
Set your oven to 325°F. Combine sugar, melted butter, and graham crumbs well. Firmly press into bottom and up the sides of a springform pan. Bake for 10 minutes, then cool. Cover the pan's outside with foil to prep for the water bath.
03 -
Drop oven temp to 300°F. Beat flour, cheese, and sugar till combined. Slowly mix in lemon zest, sour cream, and lemon juice. Stir in eggs one at a time, followed by yolks. Mix 2 tablespoons of batter into raspberry sauce separately. Pour most batter (about 3/4) into the cooled crust. Add half the sauce over top, swirl gently. Pour rest of the batter on, drizzle remaining sauce, and swirl again. Set pan into a water bath, bake for 85 minutes. Let sit inside the closed oven 30 minutes, then another 30 minutes cracked open. Fully chill before adding raspberries or lemon slices.
# Notes:
01 -
Keep stored in the fridge up to 4 days.
02 -
A water bath helps avoid cracks forming on top.
03 -
Get all your ingredients to room temperature before starting.
04 -
Strain the raspberry mix smoothly for a better texture.