Raspberry Cheesecake

IMG_7603

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.

IMG_7574

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.

IMG_7579

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

IMG_7576

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.

IMG_7581

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.

IMG_7583

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.

IMG_7600a

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s