Raspberry-Topped Lemon Cheesecake

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READY IN: 5hrs
Recipe by ratherbeswimmin

Tish Boyle

Ingredients Nutrition

Directions

  1. Make the crust: Position oven rack in center of oven; preheat oven to 350°; grease bottom and sides of a 9 x3 inch springform pan.
  2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter; pat mixture evenly into the bottom of the prepared pan.
  3. Bake for 8 minutes, until lightly browned; set pan of a wire rack and cool the crust completely.
  4. Make the filling: add 1/2 cup milk to a small container; sprinkle the gelatin over the milk and set aside to soften.
  5. Add the remaining 1/2 cup milk, sugar, and cream cheese in a medium saucepan and cook over med-low heat, whisking constantly, until the cream cheese melts and the mixture is smooth, about 3 minutes.
  6. Add in the gelatin mixture and whisk until the gelatin is dissolved.
  7. Pour the mixture through a fine-mesh sieve into a medium bowl, and cool to room temperature.
  8. In the bowl of an electric mixer, using the whisk attachment, beat the cream, sour cream, lemon zest, and vanilla extract at high speed until the mixture just begins to form soft peaks.
  9. At low speed, beat in the cooled cream cheese mixture.
  10. Increase speed to medium and mix until the filling is well blended and smooth.
  11. Scrape the filling into the prepared pan, and refrigerate at least 4 hours.
  12. Make the raspberry topping: Remove the cheesecake from the refrigerator; run a sharp, thin-bladed knife under hot water and wipe it dry, then run the knife between the cake and the side of the pan to loosen the cake (run the knife under water again a few times, wiping it dry, to keep it hot).
  13. Carefully remove the side of the springform pan.
  14. Return the cheesecake to the refrigerator while you prepare the topping.
  15. In a small saucepan, bring the raspberry jam to a simmer over low heat.
  16. Cook, stirring constantly, for about 1 minute, until smooth and thickened.
  17. Remove the pan from the heat and cool to room temperature.
  18. Using a pastry brush, gently brush the jam over the top of the cake, covering it completely.
  19. Starting in the center, arrange the raspberries in concentric circles over the jam, covering the top of the cake; refrigerate at least 1 hour before serving.
  20. Thirty minutes before serving, remove the cheesecake from the refrigerator.
  21. To serve, slice the cheesecake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.
  22. Dust the top of each slice lightly with sifted powdered sugar.

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