Name: Raspberry Cheesecake
Prep time: 20 min
Total time: 1 h 35 min
Yield: 16
Ingredients: 1 1/2 c. graham cracker crumbs; 1 tbsp. sugar; 6 tbsp. unsalted butter; 2 1/2 lb. cream cheese; 1 1/2 c. sugar; 5 extra-large eggs; 2 extra-large egg yolks; 1/4 c. sour cream; 1 tbsp. freshly grated lemon peel; 1 1/2 tbsp. pure vanilla extract; 1 c. red jelly (not jam); 1 1/2 pt. fresh raspberries

Step 1Prepare crust: Preheat oven to 350 degrees F. In large bowl, combine graham cracker crumbs, sugar, and butter until moistened. Transfer to 9-inch springform pan. With hands, press crumbs into bottom of pan and about 1 inch up side. Bake 8 minutes. Let cool on wire rack to room temperature.

Step 2Reset oven to 450 degrees F. Place springform pan on large jelly-roll pan.

Step 3Prepare filling: In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until light and fluffy. Reduce speed to medium and add eggs and egg yolks, two at a time, beating well after each addition and scraping side and bottom of bowl occasionally. Reduce speed to low and add sour cream, lemon peel, and vanilla. Mix thoroughly and pour into cooled crust.

Step 4Bake 15 minutes. Reset oven to 225 degrees F. Bake 1 hour 15 minutes longer. Turn oven off and open oven door wide. Cake will not be completely set in center. Allow cake to remain in oven with door open 30 minutes.

Step 5Transfer cake to wire rack to cool completely, 2 to 3 hours. Cover with plastic wrap and refrigerate overnight.

Step 6Remove cake from side of pan by carefully running hot knife around outside of cake. Leave cake on bottom of pan for serving.

Step 7Prepare topping: In 1 1/2-quart saucepan, melt jelly on medium-low, stirring occasionally. Transfer to large bowl, add raspberries and gently toss until well mixed. Arrange berries on top of cake. Refrigerate up to 1 hour.

Raspberry Cheesecake

Ingredients

Crust:

Filling:

Topping:

Directions

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