Effortless Lemon Raspberry Cheesecake (Print Version)
# Ingredients:
01 -
2 1/2 teaspoons of sugar.
02 -
1 teaspoon lemon juice, freshly squeezed.
03 -
2 1/2 cups raspberries, use fresh or frozen.
04 -
2 1/2 teaspoons cornstarch.
05 -
1 tablespoon of warm water.
06 -
24 ounces cream cheese, softened at room temperature.
07 -
10 tablespoons salted butter, melted.
08 -
3 tablespoons all-purpose flour.
09 -
2 1/4 cups of graham cracker crumbs.
10 -
3 tablespoons sugar.
11 -
3/4 cup sour cream.
12 -
2 tablespoons zest from a lemon.
13 -
1 cup sugar.
14 -
3 large eggs, brought to room temp.
15 -
6 tablespoons freshly squeezed lemon juice.
16 -
2 egg yolks, also room temperature.
# Instructions:
01 -
Combine cornstarch, lemon juice, and warm water until smooth. Heat raspberries and sugar in a pot, stirring often, for about three minutes. Mix in the cornstarch mixture, cook another three minutes while mashing the berries down a bit. Run through a food processor, then strain to remove seeds.
02 -
Set oven to 325°F. Combine graham crumbs, sugar, and melted butter well. Press the mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then let it cool. Wrap the outside of the pan tightly with foil to prep for the water bath.
03 -
Turn oven down to 300°F. Blend cream cheese, sugar, and flour until smooth. Stir in the sour cream, lemon juice, and lemon zest. Beat eggs and yolks in one at a time, mixing gently between each. Take 2 tablespoons of batter and mix it into the raspberry sauce. Pour 3/4 of plain cheesecake batter over crust. Drop half of the raspberry mix onto the batter and swirl. Add remaining batter with the rest of the raspberry sauce, swirl again. Set the pan into a water bath and bake for 1 hour 25 minutes. Turn oven off, leave closed for 30 minutes. Crack the door open and sit for another 30 minutes. Let it chill completely. Garnish with lemon slices and extra raspberries.
# Notes:
01 -
Keep leftovers in the fridge for up to 4 days.
02 -
Water bath keeps it from cracking.
03 -
Bring all ingredients to room temp before you begin.
04 -
Strain raspberry mixture for a silky texture.