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.|