Raspberry Cheesecake
This is the best cheesecake recipe i've come across. the recipe (from barefoot contessa) is written to include the raspberry topping but the cheesecake is good enough to serve all on it's own, or with whatever topping you like. this cake has to be made the day before you plan on serving it so, plan ahead! making this the day before makes this a perfect dessert for a dinner party. i'm sorry about the way the topping ingredient list looks...i could not, for the life of me, get it through the editor correctly. should read: 1 c. Raspberry jelly or currant jelly or strawberry jelly (do not use jam).
Steps
Preheat oven to 350.
To make crust: combine the graham cracker crumbs , sugar and melted butter until moistened.
Pour into a 9-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.
To make filling: cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy , about 5 minutes.
Reduce the speed of 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.
You can set the springform pan on a foil-lined baking sheet to catch any leaks.
Bake for 15 minutes then turn down the oven temperature to 225 and bake for another 1 hour and 15 minutes.
Turn the oven off and open the do.
Ingredients
graham cracker crumbs, sugar, unsalted butter, cream cheese, extra-large eggs, extra-large egg yolks, sour cream, lemon zest, pure vanilla extract, raspberry jelly, fresh raspberries