| Level: | Intermediate |
| Total: | 14 hr |
| Prep: | 30 min |
| Inactive: | 12 hr |
| Cook: | 1 hr 30 min |
| Yield: | 12 to 15 servings |
| Level: | Intermediate |
| Total: | 14 hr |
| Prep: | 30 min |
| Inactive: | 12 hr |
| Cook: | 1 hr 30 min |
| Yield: | 12 to 15 servings |
Ingredients
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1 tablespoon sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 2 1/2 pounds cream cheese, at room temperature
- 1 1/2 cups sugar
- 5 whole extra-large eggs, at room temperature
- 2 extra-large egg yolks, at room temperature
- 1/4 cup sour cream
- 1 tablespoon grated lemon zest (2 lemons)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
- 3 half-pints fresh raspberries
Instructions
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 558 |
| Total Fat | 38 g |
| Saturated Fat | 21 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 36 g |
| Protein | 10 g |
| Cholesterol | 214 mg |
| Sodium | 351 mg |
| Serving Size | 1 of 14 servings |
| Calories | 558 |
| Total Fat | 38 g |
| Saturated Fat | 21 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 36 g |
| Protein | 10 g |
| Cholesterol | 214 mg |
| Sodium | 351 mg |
Reviews
Tasted great, nice and smooth and easy to make, it came out with a crack, so maybe next time I try the water bath. The two things I did differently was to half the lemon zest, but for me it was still too lemony and I made a cherry compote instead of the raspberry. I will definitely make this recipe again.
This was delicious! So creamy and soft. I added a blueberry topping instead of raspberry and it was fantastic!
This recipe is delicious! My family loves it!
Has anyone topped this with lemon curd?
awful. beating it for 5 mins incorporated too much air and way too many eggs. it turned out like a souffle and then fell flat. its texture is not creamy… its thick and eggy. 450 is too hot.. the top burned and developed a crust, even with a water bath. will never make again. will look for a recipe thats at 350 and has cornstarch and eggs.
I love love love this cheesecake!! Even my sister-in-law, who hardly ever has anything nice to say, said “This is the best I have ever had! It’s even much better than Cheesecake Factory!”
I made this in a water bath it did not crack! I added a sour cream with vanilla and sugar topping, baked it for the last 20 minutes, I also put in a 9” cheesecake pan it could have been fine in a 10” pan, did chocolate graham cracker crust
Best recipe!!
Excellent recipe! Turned out amazing- looks like from a restaurant!
Wonderful…I used canned blueberries and added whipped cream on top…yum