Raspberry Lemon Cake (Print Version)

# Ingredients:

01 - 2 and 1/2 cups of raspberries, fresh or frozen.
02 - 2 and 1/2 teaspoons of sugar.
03 - 1 tablespoon of warm water.
04 - 2 and 1/2 teaspoons of cornstarch.
05 - 1 teaspoon of freshly squeezed lemon juice.
06 - 2 and 1/4 cups of graham cracker crumbs.
07 - 3 tablespoons of sugar.
08 - 10 tablespoons of salted butter, melted.
09 - 1 cup of sugar.
10 - 3/4 cup of sour cream.
11 - 3 tablespoons of regular all-purpose flour.
12 - 6 tablespoons of lemon juice.
13 - 24 ounces of softened cream cheese.
14 - 2 tablespoons of grated lemon zest.
15 - 2 extra egg yolks, at room temperature.
16 - 3 large eggs, fully brought to room temperature.

# Instructions:

01 - Combine warm water, lemon juice, and cornstarch in a small dish until smooth. Cook raspberries and sugar in a pan for about 3 minutes, stirring constantly. Pour in the cornstarch mix and keep cooking for another 3 minutes while breaking up the berries. Blend the mixture in a processor, then strain for a smooth sauce.
02 - Preheat the oven to 325°F. Stir together graham cracker crumbs, sugar, and melted butter. Press the mix into the base and sides of a springform pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan in foil to prepare for a water bath.
03 - Adjust oven to 300°F. Beat together sugar, cream cheese, and flour until smooth. Mix in sour cream, lemon juice, and zest. Add eggs and yolks one at a time, stirring gently. Mix 2 tablespoons of the batter with the raspberry sauce. Pour 3/4 of the plain batter into the crust. Add half the raspberry sauce in spoonfuls and swirl it in. Add the rest of the batter, then repeat with the remaining sauce, creating more swirls. Place the pan in a water bath and bake for about 1 hour and 25 minutes. Leave the oven off and the cheesecake inside for 30 minutes without opening the door. Then crack open the oven door for another 30 minutes. Chill completely, then garnish with raspberries and lemon slices.

# Notes:

01 - Store in the fridge for up to 4 days.
02 - A water bath helps avoid cracks during baking.
03 - Let your ingredients warm up to room temp before starting.
04 - Straining the raspberry topping makes it extra smooth.

Back