Someone brought this cheesecake to a potluck and I haven't been able to stop wanting more. It was so creamy, tangy and sweetly divine. She also added a raspberry glaze to the top. The glaze was with half a bag of frozen raspberries, some sugar, some corn starch, and then some water when it got too thick. She heated all of this on the stove and then poured it over the cheesecake then cooled the whole concoction.
Nikita uses frozen raspberries in this tart dessert, but we preferred the taste, texture, and appearance of the fresh berries.
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Other: 9 Hours
- 1 cup graham cracker crumbs
- 5 tablespoons butter or margarine, melted
- 3 tablespoons sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups sugar
- 1 tablespoon grated lemon rind
- 3/4 cup fresh lemon juice
- 2 teaspoons all-purpose flour
- 4 large eggs
- 1 pint fresh raspberries
- Combine graham cracker crumbs, butter, and 3 tablespoons sugar. Press into bottom of an 8-inch springform pan; set aside.
- Beat cream cheese at medium speed with an electric mixer until smooth. Add 1 1/2 cups sugar and next 3 ingredients, beating until blended. Add eggs, 1 at a time, beating well after each addition.
- Pour half of batter into prepared pan. Sprinkle with raspberries; pour remaining batter over raspberries. Bake at 325° for 1 hour and 30 minutes or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Store in refrigerator.
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