Creamy Raspberry-Glazed Cheesecake
cinnamon graham cracker crumbs
thawed, drain, and reserve juice
kirsch (cherry brandy)
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).
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.