Photo: Raspberry Cheesecake Recipe
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1 tablespoon sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
- 2 1/2 pounds 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 tablespoon grated lemon zest (2 lemons)
- 1 1/2 teaspoons pure vanilla extract
For the topping:
- 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
- 3 half-pints fresh raspberries
Directions
Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers, 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 degrees F.
To make the 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, 2 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.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees F 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. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to 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 for serving.
To make the topping, 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 berries on top of the cake. Refrigerate until ready to serve.
Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
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By scguy2500_7578699
hartsville, SC
on May 19, 2013
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I baked this cheese cake and it turned out great. I followed the recipe exactly and turned out with a really nice light brown top. I used the blue berry sauce and everybody loved it. I'll definitely keep this one. I have baked it 2 more times in the last month and it turns out perfect every time. The lemon zest really gives the cake a nice subtle lemon flavor and it's great without the topping. Thanks Ina!!! I always give your cookbooks for gifts because your food is awesome and turns out great every time. You are my favorite.
By Martina2211
Bratislava
on May 03, 2013
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I just finished it, it looks great, no cracks (I placed the cake in the middle rack and in the lower rack I placed a baking sheet filled with water. It is little brown on the top - I think I need to experiment a bit with my oven. I'm sure it will taste delicious, but can confirm only tomorrow :
By Housegirlfriend101
Indianapolis, IN
on February 25, 2013
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This is a dream come true. My boyfriend is lactose intolerant but loves cheesecake so I was determined to find a way to make him a soy cheesecake and this was the recipe I used. I simply substituted the sour cream and cream cheese for soy versions (sold at Kroger, Trader Joe's and followed the rest of the directions as stated. I was skeptical about not doing a water bath but my cheesecake came out beautifully - no cracks. It has a wonderful light, fluffy delicious texture and taste. I am making this recipe for the second time today and decided to use 1/2 tablespoon of lemon zest instead of a full tablespoon. I used a blueberry sauce for my cheesecake and the lemon and blueberry together is DIVINE. I recommend following this recipe exactly and you should be just fine! Also, do not open the oven from the time you put in the cheesecake until it's time to come out. It's tempting, but it's best to leave it be! THANK YOU!!! I feel no need to try any other cheesecake recipes!
Read all 298 reviews