1 1/2 cups crushed graham cracker crumbs
4 tbsp butter or margarine – melted
4 tbsp sugar
1/2 tsp cinnamon
Preheat oven to 350. To prepare cheesecake, mix crumbs, melted butter, sugar and cinnamon together. Press evenly and firmly over bottom of an 8 1/2 – 9″ springform pan. Bake until lightly browned (8 – 10 minutes). Set aside to cool
16 ounces cream cheese (softened)
1/2 – 3/4 cup sugar (to your taste)
1 tsp vanilla
1 tsp grated lemon rind
1 cup sour cream
Beat cream cheese until fluffy. Gradually beat in sugar, then beat in vanilla andlemon rind. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Pour mixture into cooled crust.
The best way to cook the cheesecake is in a bain marie. Fancy expression for a water bath. Double or even triple wrap the springform pan in tin foil, bringing the foil right up to the top. Using a large enough roasting pan, place the wrapped springform pan in the center, and pour really hot water in the pan to about halfway up the springform pan. I think it is easiest to get the springform pan into the roasting pan first, set that on your oven rack, and then pour in the hot water.
Bake at 350 until knife inserted near center comes out clean (50 – 60) minutes. Turn off oven and let cheesecake stand in oven with door ajar for about 30 minutes. Cool.
10 ounces raspberries (frozen in syrup)
2 tbsp sugar
2 tbsp corn starch
2-3 cups fresh raspberries
Defrost and drain very well. Prepare slurry with sugar, corn starch and cold raspberry juice. Heat over medium temperature until mixture is very thick and has boiled clear (if you leave it cloudy you will taste the corn starch). Add the drained raspberries and set aside to let cool.
When both the cake and the topping are cool, spread the raspberry topping over the cake and immediately press fresh raspberries gently into the topping all the way around in circles until you have covered the surface of the cake. Let rest for at least 4 hours.
When you slice into a cheesecake, always dip your knife into hot water, wipe it dry and then slice. If you do this with each slice your slices will all be nice and clean.
This cake is equally delicious if you use different fruit – go ahead and experiment. The process is the same, just substitute the fruit you want to use. If you are using fresh fruit for the topping altogether and no frozen fruit, just make sure you use a juice concentrate to make your slurry with corn starch otherwise their won’t be quite enough flavour.