Raspberry Lemon Cake (Print Version)
# Ingredients:
01 -
2 1/4 cups crushed graham crackers.
02 -
3 tbsp granulated sugar.
03 -
10 tbsp melted salted butter.
04 -
24 oz softened cream cheese.
05 -
1 cup white sugar.
06 -
2 1/2 tsp cornstarch.
07 -
3 large room temperature eggs.
08 -
2 egg yolks, kept at room temp.
09 -
6 tbsp freshly squeezed lemon juice.
10 -
2 tbsp grated lemon zest.
11 -
3/4 cup sour cream.
12 -
3 tbsp plain flour.
13 -
2 1/2 cups raspberries (can be fresh or frozen).
14 -
2 1/2 tsp sugar (for raspberries).
15 -
1 tsp fresh lemon juice (for raspberries).
16 -
1 tbsp slightly warm water.
# Instructions:
01 -
Whisk together warm water, cornstarch, and lemon juice in a bowl until dissolved. Heat the raspberries and sugar on the stove for about 3 minutes, stirring often. Stir in the cornstarch mix and continue cooking for 3 minutes, smashing berries as they soften. Blend the mix, then strain it to remove seeds for a smooth finish.
02 -
Preheat your oven to 325°F first. Toss together your graham crumbs, sugar, and melted butter until combined. Push this mixture firmly into the bottom and up the sides of your springform pan. Bake it for 10 minutes and let it cool down. Wrap your pan’s outside tightly in foil to prep for the water bath.
03 -
Drop the temp to 300°F. Combine sugar, cream cheese, and flour in a bowl, beating until velvety. Stir in lemon zest, lemon juice, and sour cream. One by one, mix in the eggs and yolks, but go easy on the mixing. Separately, mix about 2 tbsp of this batter into your raspberry sauce. Pour 3/4 of the plain batter over your cooled crust. Drop half the raspberry mixture onto it, giving it a swirl. Add the rest of the batter, dot with the remaining sauce, and swirl again. Put the pan in a water bath and bake for 1 hour 25 minutes. Turn off the oven, leave the door shut for 30 minutes, then crack the door open without removing the cheesecake for another 30. Chill completely before decorating with lemon slices and fresh raspberries.
# Notes:
01 -
Keep leftovers in the fridge for no more than 4 days.
02 -
A water bath helps prevent cracks from forming.
03 -
Bring all ingredients to room temp before starting for better results.
04 -
Strain the raspberry mixture to get rid of seeds for smooth sauce.