Ingredients
Equipment
Method
- In a food processor, blend graham crackers (about 2 sleeveuntil fine consistency.
- In a bowl combine graham cracker crumbs, melted butter, and sugar.
- Press into the bottom of a greased springform pan.
- Bake crust for about 10 mins, remove, and let cool.
- In stand mixer, beat cream cheese until smooth and fluffy.
- In order add sugar, lemon juice, lemon zest, sour cream and mix after each addition.
- Then add eggs one at a time and vanilla.
- Pour into cooled crust.
- In food processor, add raspberries, water, and sugar and blend.
- By the spoonful, drop the raspberry filling on top of batter.
- Using a butter knife, swirl the raspberry filling into the batter.
- Bake at 350 for about 60-65 minutes until firm but giggly in center.
- Once removed from oven, use a butter knife and run along edges to remove from side of pan to prevent cracking as it cools.
- Let cool at least 1 hour before removing springform pan.
- Chill in refrigerator about 6 hours until set.
Video
Notes
Tips- use a water bath to prevent cracking.
makes 1 (9in) cheesecake