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1 cake
suggest servings
| Cheesecake | |||
| 3/4 | cup | cinnamon graham cracker crumbs | finely crushed |
| 2 | tablespoons | butter | melted |
| 2 | tablespoons | sugar | |
| 1/4 | teaspoon | cinnamon | ground |
| 16 | ounces | cream cheese | softened |
| 3/4 | 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 | cherry brandy | |
Preheat oven to 350 degrees F.
To prepare cheesecake, mix crumbs, melted butter, and sugar-cinnamon mixture.
Press evenly and firmly over bottom of an 8 1/2 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 degrees 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.
| % Daily Value* | |
| Total Fat 62.0g | 95% |
| Saturated Fat 38.0g | 189% |
| Trans Fat 0.0g | |
| Cholesterol 327mg | 109% |
| Sodium 467mg | 19% |
| Total Carbohydrate 58.0g | 19% |
| Dietary Fiber 0.0g | 1% |
| Sugars 51.0g | |
| Protein 15.0g | 31% |
| Vitamin A | 46% | Vitamin C | 2% | |
| Calcium | 18% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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