Things You'll Need:
- graham cracker squares
- butter
- cream cheese
- sugar
- eggs
- grated lemon peel
- fresh raspberries
- seedless raspberry jam
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Step 1
Heat the oven to 350 degrees. Coat a 8 or 9 inch springfrom pan with nonstick cooking spray.
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Step 2
Using a food processor break 20 graham cracker squares into fine crumbs. Add 3 tablespoons of melted butter and pulse it until it is well blended. Press them over the bottom of your springform pan.
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Step 3
Beat 4 bricks of softened cream cheese and 1 1/4 cup of sugar into a large mixing bowl with a mixer using medium speed until it is smooth. Add 4 large eggs and 1 tablespoon of finely grated lemon peel and 1/2 cup of fresh lemon juice together and beat for 3 minutes or until it becomes well blended. Than pour the mixture into the pan on top of the graham cracker crumbs.
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Step 4
Bake for 50 minutes or until it is puffed and the middle of the top looks dull not shiny. Turn off the heat and let it cool in the oven for 30 minutes.
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Step 5
Carefully run a thin knife around the edge of the pan to release the cake (don't remove the pan sides). Let it completely cool on a wire rack. Cover and refrigerate in the pan for at least 3 hours.
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Step 6
Once you are ready to serve remove the pan sides and loosen the cake from the pan bottom with a wide spatula and slide the cake onto a serving plate. Arrange the raspberries on top of the cake to cover it. Stir the jam over low heat until melted and smooth. Then spoon or brush on top of the berries.
Comments
cherylscott said
on 7/20/2009 oh ya. hungry. 5s.
Viol said
on 5/27/2009 wonderful recipe. I would love to try this.
msmabry said
on 1/29/2009 I have never seen this combination. It's sounds delicious though!!! 5*
DenaEBolton said
on 1/28/2009 You had me at cheesecake!