Raspberry Cheesecake Recipe

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Ingredients:

Serving

1 1/2 cups graham cracker crumbs
1 tbsp sugar
6 tbsp unsalted butter, melted
2 1/2 lbs cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tbsp grated lemon zest (2 lemons)
1 1/2 tsp pure vanilla extract
1 cup raspberry jelly (do not use jam) or 1 cup currant jelly (do not use jam) or 1 cup strawberry ( do not use jam)
1 1/2 pints fresh raspberries

Directions:

Preheat oven to 350°.
To make crust: combine the graham cracker crumbs, 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°.
To make 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, two 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.
You can set the springform pan on a foil-lined baking sheet to catch any leaks.
Bake for 15 minutes then turn down the oven temperature to 225° 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. Let the cake sit in the oven with the door open for 30 minutes. Take the cake out and let it 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.
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 berry mixture on top of the cake. Refrigerate until ready to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	527.69 Kcal (2209 kJ)
Calories from fat	317.33 Kcal
		% Daily Value*
Total Fat	35.26g	54%
Cholesterol	183.5mg	61%
Sodium	378.88mg	16%
Potassium	193.36mg	4%
Total Carbs	45.61g	15%
Sugars	24.81g	99%
Dietary Fiber	3.05g	12%
Protein	9.27g	19%
Vitamin C	8.2mg	14%
Vitamin A	0.1mg	2%
Iron	1.3mg	7%
Calcium	103.3mg	10%

Amount Per 100 g
Calories	273.3 Kcal (1144 kJ)
Calories from fat	164.35 Kcal
		% Daily Value*
Total Fat	18.26g	54%
Cholesterol	95.04mg	61%
Sodium	196.23mg	16%
Potassium	100.15mg	4%
Total Carbs	23.62g	15%
Sugars	12.85g	99%
Dietary Fiber	1.58g	12%
Protein	4.8g	19%
Vitamin C	4.2mg	14%
Iron	0.6mg	7%
Calcium	53.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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