NY raspberry cheesecake🍰🍓

@AniphaeS

Published in 

Sweet Desserts and Baking

 · 8 months ago

NY raspberry cheesecake🍰🍓

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 5 hours (including chilling)
Kcal: 350 kcal
Servings: 10 servings

Ingredients

• 200g graham crackers
• 100g unsalted butter, melted
• 500g cream cheese, softened
• 200g granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 200g fresh raspberries
• 100g raspberry jam
• Fresh raspberries, for garnish
• Powdered sugar, for dusting

Directions

• Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with butter.
• In a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until combined.
• Press the crumb mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool slightly.
• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
• Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
• In a small saucepan, heat the raspberry jam over low heat until melted. Drizzle the melted jam over the cheesecake batter.
• Use a toothpick or knife to swirl the jam into the batter to create a marbled effect.
• Scatter the fresh raspberries evenly over the top of the cheesecake.
• Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
• Remove the cheesecake from the oven and let cool completely at room temperature.
• Chill in the refrigerator for at least 4 hours or overnight before serving.
• Garnish with fresh raspberries and dust with powdered sugar before serving.

#raspberrycheesecake #dessertlover #tasty_love