Raspberry Cheesecake

By mamacasma

Ingredients

• Crust:
• 1 1/2 cup(s) (from 12 crackers) graham cracker crumbs
• 1 tablespoon(s) sugar
• 6 tablespoon(s) (3/4 stick) unsalted butter, melted
• Filling:
• 2 1/2 pound(s) cream cheese, at room temperature
• 1 1/2 cup(s) sugar
• 5 extra-large eggs, at room temperature
• 2 extra-large egg yolks, at room temperature
• 1/4 cup(s) sour cream
• 1 tablespoon(s) (from 2 lemons) freshly grated lemon peel
• 1 1/2 tablespoon(s) pure vanilla extract
• Topping:
• 1 cup(s) red jelly (not jam), such as currant, raspberry, or strawberry
• 1 1/2 pint(s) fresh raspberries

Details

Servings 16
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Prepare 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.
Reset oven to 450 degrees F. Place springform pan on large jelly-roll pan.
Prepare 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.
Bake 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.
Transfer cake to wire rack to cool completely, 2 to 3 hours. Cover with plastic wrap and refrigerate overnight.
Remove cake from side of pan by carefully running hot knife around outside of cake. Leave cake on bottom of pan for serving.
Prepare 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.

**Be sure to toss the raspberries with the jelly as soon as it's melted or it won't coat them properly. If you prefer a less sweet topping, reduce jelly to 1/2 cup.