Instructions:
Step 1: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
Step 2: In a blender or food processor, puree 1 cup raspberries. Strain through a fine mesh sieve to remove seeds.
Step 3: In a large bowl, beat cream cheese and sugar until smooth. Mix in sour cream, raspberry puree, lemon juice, vanilla, and a drop of pink food coloring. Beat in eggs one at a time until fully incorporated.
Step 4: Pour filling over crust and smooth the top. Bake for 50–60 minutes, until edges are set and center slightly jiggles. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Refrigerate at least 4 hours or overnight.
Step 5: For the glaze, cook raspberries, sugar, and lemon juice in a small saucepan over medium heat until thickened. Strain if desired, and let cool.
Step 6: Drizzle glaze over chilled cheesecake and top with fresh raspberries before serving.
Storage information:
Store covered in the refrigerator for up to 5 days. Best served chilled. Freeze slices individually for up to 1 month.
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