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Lemon Cheesecake w/Raspberry Topping




Source of Recipe


reciepzaar.com


List of Ingredients




1 1/4 cups graham cracker crumbs
4 tablespoons butter, melted
2 tablespoons sugar
3 (8 ounce) packages cream cheese, at room temp (regular or lower fat)
1 cup sugar, minus 2 T
3/4 tablespoon lemon zest
3 eggs
1/2 teaspoon vanilla


Recipe



Preheat the oven to 350 degrees with the oven rack in the center.
Combine the first three ingredients in a medium bowl, mix thoroughly, and pat evenly into an 8" springform pan. Bake until lightly browned, 7-10 minutes.
Reduce oven temperature to 300 degrees.
Using a food processor, preferably, or a mixer, mix the cream cheese until completely smooth. Scrape down the bowl halfway through mixing.
Add the sugar to the cream cheese and mix until smooth and completely combined.
In a small food processor or a mortar and pestle process the lemon zest and 2 T sugar to an even, sandy consistency. Add to the cream cheese mixture.
With the food processor or mixer running, add the eggs one at a time to the cream cheese mixture. Add the vanilla and 2 T of lemon juice. Taste and add more lemon juice if desired. Keep in mind that the lemon juice flavor will mellow while baking.
Pour the cheesecake mixture into the springform pan. Bake for about 40-50min until all but the center third has set (it should still wiggle when the pan is shaken).
Turn off the oven and leave the cake in for 1 hour, or until the center has set.
Remove the cake from the oven and let cool to room temperature.

Refrigerate for at least 3 hours - best to chill overnight.


---Raspberry Sauce---
One (10 ounce) package frozen raspberries, thawed
3/4 cup red currant jelly
1 tablespoon cornstarch

In a medium saucepan, combine raspberries with juice, jelly and cornstarch.
Bring to a boil over medium heat, stirring constantly.
Cook and stir until thickened (about 8 minutes).
Cool.

Drizzle on top of cheesecake.