Prep time: 30 minutes
Cook time: 2 hours, and needs to rest 3 hours
Makes: 15 servings
Description: Is there anything better than cheesecake? Not in my book. This is a labor of love. A classic. One that is not to be skimped on. You could say I'm a purist when it comes to cheesecake.
Ingredients:
spring form pan
mixer
Crust:
1/2 cup graham cracker crumbs (10 crackers)
1 Tbsp sugar
6 Tbsp (3/4 stick) melted butter
Filling:
2 1/2 lbs cream cheese
1 1/2 cup sugar
5 eggs at room temp
2 yolks at room temp
1/4 cup sour cream (or creme fraiche)
1 Tbsp lemon zest (2 lemons)
1 1/2 tsp vanilla extract
Topping:
1 cup raspberry jelly
3 half pints of fresh raspberries
1. Combine crumbs, sugar, and melted butter until moist. Pour in spring form pan. press bottom and push up sides about 1 inch. Bake for 8 min at 350 degrees and let cool.
2. Mix the cheese and sugar in mixer until light and fluffy on high. Add eggs and yolks two at a time on medium. Add sour cream, zest, and vanilla on low. Mix well and pour into cooled crust.
3. Put the cake on the cookie sheet and bake at 450 degrees for 15 min. Turn the temp to 225 degrees and bake for 1 hour and 15 min.
4. Turn oven off and open door wide. Allow cake to sit in oven for 30 min. Take out and let cake sit at room temp for 2-3 hours.
5. Mix topping and pour over top of cooled cake.
Tips and Tricks
I was lucky enough to have some homemade jelly and it had some tremendous flavor.
Use a hot knife around the outside edge to remove the cheesecake from the spring form pan.
Variations
Strawberries are another classic choice.
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