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