Rustic Raspberry Cheesecake
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Cook time: 
Total time: 
Serves: 12 slices
 
Ingredients
Cake
  • 1¼ cups graham crackers, crushed
  • 3 tablespoons butter, melted
  • 4 8 oz. packages of light cream cheese
  • 1¾ cups sugar
  • ¾ cup 1% milk
  • 4 eggs
  • 1 cup light sour cream
  • 1½ tablespoons vanilla extract
  • ¼ cup all-purpose flour
  • 1 teaspoon lemon juice
Topping
  • ½ cup seedless raspberry jam
  • 1 cup frozen raspberries
  • ¼ cup water
  • ¼ cup sugar
Instructions
Cake
  1. Lightly grease a 9 inch spring -form pan.
  2. In a medium bowl, mix graham crackers with melted butter until moistened.
  3. Transfer to spring-form pan and press onto bottom until evenly covered.
  4. In a large bowl, mix sugar and softened cream cheese until smooth.
  5. Add milk and stir until well combined.
  6. Next, add eggs and stir until incorporated.
  7. Finally, add sour cream, lemon, vanilla and flour and stir until there are no lumps.
  8. Pour mixture over the graham cracker crust.
  9. Bake in 350° F oven for 55 minutes.
  10. Then, turn oven off and let the cake cool with the oven door closed for 2-3 hours.
  11. Gently transfer to refrigerator and chill for at least an hour.
Topping
  1. Combine topping ingredients in a blender and blend until well combined.
  2. Pass mixture through sieve into a bowl to strain out any seeds.
  3. Chill for at least an hour.
Recipe by Today I Might... at http://www.todayimight.com/food/rustic-raspberry-cheesecake/