Cheesecake with Raspberries

May 18, 2013

I LOVE this cheesecake. I am all about the "bake" cheesecake vesus the "no bake". The bake kind is so much more dense and rich. Thanks to the Barefoot Contessa, I have made many a dense, rich, cheesecake. We even served this one at our wedding.

It was Mr. Tweedle's birthday this week and I made this beauty for his cake.

It isn't that hard to do, but you have to leave yourself a lot of time to do it. I always do my cheesecakes the day before I plan to eat them, as they are just that much better after they sit in the fridge for a night.

Firstly you have to make the crust with graham cracker crumbs, butter and a bit of sugar. Press it into a springform pan and bake for about 10 minutes.  
Mix the cream cheese, sugar and eggs in a mixer...
Add the vanilla, lemon zest and sour cream...
And pour over your crust!
Bake for 1 1/2 hours and then let it cool for 30 mins with the oven open. This is supposed to prevent it from cracking on top, but I have yet to bake a cheesecake that doesn't crack! I do EVERYTHING INA SAYS and it still cracks!
Let it cool on the counter for as long as possible without trying to take it out of the pan. 
Let it sit in the fridge overnight (or at least 2 hours) and then remove the edge of the pan and place on your serving plate. 
Dump your raspberry topping on top and let the juice run down the sides (and into your giant crack on the top) to soak in. 
Serve big slices and enjoy!
I have the book "Barefoot Contessa Family Style" which is where I got the recipe, but you can find the exact same one HERE on the food network website.
Tweedle Tip: Graham Cracker crumbs are expensive to buy in a box. I always buy regular graham crackers and crumble them myself in my food processor. It is much cheaper that way and you will have some crackers left to eat with other things!


1 comment:

  1. TweedleBud Lainey20 May 2013 at 12:42

    This looks so TASTY! Even with the giant crack!


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