Lemon Raspberry (Printable Version)
# What You’ll Need:
01 -
1 tablespoon sugar (for raspberries).
02 -
2 cups raspberries—grab either frozen or fresh.
03 -
2 tablespoons grated lemon peel.
04 -
Half a cup fresh-squeezed lemon juice.
05 -
4 big eggs.
06 -
1 cup tangy sour cream.
07 -
1 cup regular white sugar.
08 -
Four blocks (8 ounces each) of soft cream cheese.
09 -
Half a cup melted unsalted butter.
10 -
2 cups crushed graham crackers.
# Steps To Make It:
01 -
Take the cheesecake out of the pan, dress it up however you like, then slice and share.
02 -
Let the cake sit in the warm oven with the door cracked for about an hour. Pop it in the fridge for at least four hours, or overnight is even better.
03 -
Fill the pan with your batter, carefully spoon the raspberry sauce on top, swirl it a little, and bake for 55 to 60 minutes.
04 -
Puree those raspberries with a bit of sugar until smooth.
05 -
Mix the cream cheese with sugar till it's nice and creamy, blend in sour cream, then add the eggs and both lemon juice and zest.
06 -
Blend the graham cracker crumbs with melted butter. Press that mixture into your springform pan, bake the base for 10 minutes, then set it aside to cool down.
07 -
Kick things off by preheating your oven to 325°F.
# Extra Notes:
01 -
Let it cool down slowly—this helps keep the top from cracking.
02 -
Chill overnight for best firmness and easy slicing.