Creamy Raspberry-Glazed Cheesecake
Yield
1 cakePrep
25 minCook
60 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cheesecake | |||
| ¾ | cup |
cinnamon graham cracker crumbs
finely crushed |
* |
| 2 | tablespoons |
butter
melted |
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 16 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 3 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| Raspberry glaze | |||
| 10 | ounces |
raspberries, frozen
thawed, drain, and reserve juice |
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | teaspoons |
kirsch (cherry brandy)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cheesecake | |||
| 177 | ml |
cinnamon graham cracker crumbs
finely crushed |
* |
| 3E+1 | ml |
butter
melted |
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon zest
grated |
|
| 3 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| Raspberry glaze | |||
| 289 | ml/g |
raspberries, frozen
thawed, drain, and reserve juice |
*
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 1E+1 | ml |
kirsch (cherry brandy)
|
*
|
Directions
Preheat oven to 350℉ (180℃).
To prepare cheesecake, mix crumbs, melted butter, and sugar-cinnamon mixture.
Press evenly and firmly over bottom of an 8½ to 9-inch springform pan.
Bake until lightly browned (8 to 10 minutes).
Beat cream cheese until fluffy.
Gradually beat in sugar; then beat in vanilla and lemon rind.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream.
Pour mixture into cooled crust.
Bake at 350℉ (180℃) F until knife inserted near center comes out clean (50 to 60 minutes).
Turn off oven and let cheesecake stand in oven with door ajar for 30 minutes.
Cool.
To prepare Raspberry Glaze, in a small saucepan combine juice with sugar, cornstarch, and about half of the berries.
Bring to a boil, stirring, and cook until thickened and clear.
Strain to remove seeds.
To strained sauce add framboise and reserved berries.
Cool to room temperature.
Spread with Raspberry Glaze over cheesecake.
Chill at least 3 hours or overnight.
