Lemon Cheesecake With Sour Cream And Raspberry Recipes

Steps:

• 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 1/2 -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. Test your oven with an oven thermometer to be sure it's accurate! 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 for about 5 minutes, until light and fluffy. Reduce the mixer to medium and add the eggs and egg yolks, two 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.
• Place the cheesecake on a sheet pan and 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.
• Melt the jelly in a medium saucepan over low heat. Toss the raspberries in the warm jelly gently until well mixed. Pile the berries on top of the cake. Refrigerate until ready to serve.

Steps:

• Preheat oven to 350°F.
• Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
• Press into bottom of an 11 to 12-inch spring form pan.
• Bake for 5 minutes.
• Let cool; refrigerate until needed.
• Using an electric mixer, beat cream cheese at high speed until completely smooth.
• Add eggs one at a time, beating until smooth after each addition.
• Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
• Stir in lemon zest.
• Pour into crust; bake at 350°F for 35 minutes.
• Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
• Remove cake from oven, and gently spread sour cream mixture on top.
• Return to oven and bake for another 12 minutes.
• Cool on rack for 30 minutes.
• Refrigerate until topping is cool, but not completely chilled.
• Combine all glaze ingredients and blend until smooth.
• Bring to a boil, stirring constantly until thickened (3 minutes).
• Chill until cool, but not set.
• Spread on top of cheesecake.
• Chill overnight.

Steps:

• Preheat oven to 375ºF.
• Combine vanilla wafer crumbs, 1 tablespoon sugar, and 6 tablespoons melted butter.
• Press into the bottom of a 10-inch springform pan.
• Bake for 15 minutes or until golden brown. Let it cool a bit while you mix the filling.
• Lower oven temperature to 300ºF and place a shallow baking pan filled with water on the rack below where the cheesecake will be to create moisture in the oven.
• Cream together the cream cheese (softened), sugar, zest of one whole lemon, and vanilla until smooth and fluffy.
• Add three eggs and two egg yolks to the cream cheese and mix until velvety. Scrape bowl, and mix for another 30-60 seconds.
• Pour into springform pan, and bake for 2-2½ hours until the top is a light golden brown. Then shutoff oven, and leave the cheesecake in the oven to cool with the door slightly ajar-I use a wooden spoon handle to prop the door open about ½ inch.
• Once the cheesecake has cooled in the oven for 1-2 hours take it out of the oven.
• Preheat oven to 300ºF.
• In a bowl, mix together sour cream and 6 tablespoons sugar. Spread it in the middle of the cheesecake leaving about ½ inch on the outside edge uncovered.
• Bake for about 7 minutes to allow the sour cream to set.
• In a saucepan, heat the frozen raspberries over a medium-high heat until they breakdown and become a sauce, about 8-10 minutes.
• Add 1 cup sugar, and bring to a gentle boil while stirring continuously.
• Mix 1/4 cup cornstarch with 3 tablespoons of cold water in a small cup. Add it to the raspberries in the saucepan.
• Boil for one minute while stirring vigorously as it thickens.
• Remove from heat and allow to cool completely.
• Right before serving the cheesecake, spread about half the raspberry mixture over the top of the sour cream. Serve the remaining raspberry mixture on the side for people to add more to their individual portion if they would like.