Lemon Cheesecake with Fresh Raspberries
Ingredients:
- Crust
- 1-1/2 cups graham cracker crumbs
- 1/4 cup (1/2 stick) butter , melted
- 1/4 cup granulated sugar
- Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups granulated sugar
- 4 eggs
- 3/4 cup sour cream
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon cornstarch
- 2 containers (1/2 pint each) fresh raspberries
- Topping
- whipped cream (optional)
- lemon slices (optional)
Instructions:
Step 1
Preheat oven to 325ºF. Spray bottom of springform lightly with vegetable pan spray.
Step 2
In medium bowl, combine graham cracker crumbs, butter and sugar. Press mixture into bottom and up sides of springform pan. Bake 8-10 minutes or until light golden brown. Remove from oven; cool completely.
Step 3
Reduce oven temperature to 250ºF. Place a shallow pan of water on bottom rack of oven. In large bowl, beat cream cheese with electric mixer, until light and fluffy. Gradually beat in sugar; mix well. Add eggs, sour cream, lemon juice and zest; mix well. Pour filling mixture into prepared crust.
Step 4
Bake 2 hours to 2 hours 15 minutes or until cake is set around edges and still jiggles slightly in center. Turn off oven, leave door closed for 1 hour. Remove cake from oven; cool and refrigerate at least 4 hours.
Step 5
Garnish with fresh raspberries, and if desired, whipped cream and lemon slices.
