Raspberry Cheesecake


Homemade dessert adds the extra special finishing touch to a homemade meal. This cheesecake is fairly lightweight and has a bit of lemon zest to make it perfectly tangy. Topped with a sweet raspberry syrup and fresh fruit give it an added touch of sweetness without being overwhelming.


For the crust: 2 cups finely ground graham crackers & 1 stick of butter. Melt the butter and mix together with the ground graham crackers in a bowl. Then, lightly grease an 8 inch spring form pan and press crust mixture into bottom and up the sides of the pan. Put the pan in the refrigerator to allow the crust to set for 10 minutes.


For the filling: 2 blocks of cream-cheese, 2 cups sour cream, 1 cup sugar,  zest of 1 lemon, 1 teaspoon vanilla extract.


Beat cream cheese on medium speed in the bowl of a stand mixer. Then add the remaining ingredients in the following order, allowing each to mix thoroughly before adding the next ingredient: eggs, sugar, sour cream, vanilla extract, lemon zest. Continue beating for another minute until everything is mixed well but not overdone.


Add your mixture to the chilled baking pan, and even out the top using a wooden spoon. Bake at 325F for 60 minutes. Allow cheesecake to sit for an extra 30 minutes before placing in refrigerator for at least 5 hours to set.


If you would like to make your own raspberry topping: combine 1/4 cup water, 2 cups of raspberries, 1/2 cup of sugar, and 1/2 teaspoon of vanilla extract in a small saucepan. Simmer until fruit breaks down, and mash using the back of a spoon. Let cool and chill before using on cheesecake.



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