“I once fell in love with someone who only knew 4 vowels. They didn’t know I existed.”
You are going to fall in love with this cheesecake.
Ina Garten once again works her recipe magic to create an ultra-creamy cheesecake lightly scented with lemon and piled high with jelly-glazed raspberries.
Ingredients for the crust::
1 1/2 cups graham cracker crumbs (about 10 crackers)
1 tablespoon sugar
6 tablespoons unsalted butter, melted
Ingredients for the filling:
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
Ingredients for the topping:
1 cup currant, raspberry, or strawberry jelly (not jam)
3 half-pints fresh raspberries
1. Preheat oven to 350℉.
2. To make the crust, combine graham crackers, sugar, and melted butter. Press crumbs into the bottom and about 1-inch up the sides of a 9-inch springform pan. Bake for 8 minutes.
3. Increase oven temperature to 450℉.
4. To make the filling, beat the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. Add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5. Bake for 15 minutes. Turn the oven temperature down to 225℉ and bake for another 1 hour and 15 minutes.
6. Turn the oven off and open the door wide. (The cheesecake will not be completely set in the center). Allow it to sit in the oven with the door open for 30 minutes. Remove cheesecake from the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
7. Remove cheesecake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cheesecake on the bottom of the springform pan for serving.
8. To make the topping, melt the jelly in a small pan over low heat. In a bowl, gently toss the raspberries and the warm jelly until well mixed.
9. Arrange the berries on top of the cake. Refrigerate until ready to serve.
Recipe from Barefoot Contessa Family Style
We all want to be loved this much.
Oregon-based artist Kolby Knickerbocker knocks it out of the park in this soulful promise to his wife. Very moving.
“There is nothing you could say
Nothing you could do, to turn me away
I will love you in every way
Over and over again”
Check out Kolby Knickerbocker on his Website where you can buy the music.
Wow this looks so good and so thick!!!
It’s a really good cheesecake recipe. Ina Garten never disappoints. Thank you for stopping by! x
I wish I had more cheesecake lovers in the house!