Recipe Index

Ingredients

• 16 sheets Graham crackers (flavor is up to you)
• 12 tbsp Unsalted butter (melted)
• 2 tbsp Sugar
• 1/2 tsp Salt
• 20 oz Cream cheese (room temp (2 1/2 blocks))
• 1/2 cup Sugar
• 1 tbsp Corn starch
• 1/4 tsp Salt
• 1/4 cup Sour cream
• 2 tsp Vanilla extract
• 2 Eggs (room temp)
• 1 1/2 cups Heavy whipping cream
• Powdered sugar (Amount is up to you. Add a tbsp at a time until your happy with the sweetness )
• 1/4 tsp Salt
• 4 cups Raspberries
• 1 cup Sugar
• 2 tbsp Lemon juice (fresh)
• Zest of half a lemon
• Fresh mint leaves for decoration

Method

1. Heat the oven to 350°F. Pulse the graham crackers, sugar, salt and melted butter in a food processor until the crumbs are evenly moistened by the butter, mixing with a spoon if necessary.
2. Grease a 7-inch springform pan, or line it with parchment. Press the crust into the bottom and up the sides of the pan and bake it for 10 minutes, then let it cool while you make the filling.
3. Whisk the cream cheese in a large mixing bowl with a hand or stand mixer until smooth. Add the sugar, salt and cornstarch and whisk until smooth, then scrape down the bowl and whisk in the sour cream and vanilla. Whisk in the eggs one at a time, just until combined, without overmixing, and scrape the bowl once more.
4. Pour the batter into the cooled crust and spread it evenly. For the water bath, either wrap the springform in two layers of heavy-duty foil and set it in a roasting pan on an oven rack, pouring in boiling water to halfway up the springform's sides, or set a roasting pan of boiling water on the bottom rack with the cheesecake on the middle rack just above it. Shut the oven door as soon as the water is in, to keep the steam in.
5. Bake at 350°F for 60 to 75 minutes, until the cheesecake is slightly puffed and golden and the center still has a slight jiggle when nudged. Cool it at room temperature for two hours, then wrap it and refrigerate it overnight.
6. The next morning, lift the cheesecake off the bottom of the springform pan, wiggling a butter knife under the crust or lifting it out by the parchment.
7. Whip the heavy whipping cream with the powdered sugar, added a tablespoon at a time to your sweetness, and the salt, until soft peaks form. For the jam, put the raspberries, sugar and lemon juice in a pot, bring them to a boil while stirring continuously with a wooden spoon, and simmer for 20 minutes, still stirring so the jam does not burn on the bottom. Let the jam cool.
8. Spread the whipped cream evenly over the top of the cheesecake and spread a hefty amount of the cooled raspberry jam over it. Decorate with fresh raspberries, the lemon zest and the mint leaves, slice the cheesecake into 8 to 10 pieces, and serve.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data