|Copyright 2012 LtDan'skitchen blogs|
Cheesecake after cooling overnight in the fridge
Copyright 2012 LtDan’skitchen blogs
1 1/2 cup Graham cracker crumbs
1 tbsp sugar
6 tbsp unsalted butter, melted
2 1/2 lbs cream cheese, room temperature
1 1/2 cup sugar
5 extra large eggs
2 egg yolks
1/4 cup sour cream
1 tbsp lemon zest
1 1/2 tsp vanilla extract
1 cup red jelly (raspberry, currant or strawberry)
1/4 cup water
3 pints fresh raspberries
1. Preheat the oven to 350°F. Line the bottom part of the spring form pan
with foil and lock in the sides. Grease generously with butter. Set aside.
2. In a small bowl, mix the ingredients for the crust and combine with a fork
or your hands until well moistened. Press onto the bottom of the greased
pan and about an inch on the sides.
3. Bake for 8 minutes. Remove from the oven and cool on a wire rack. Raise
the oven temperature to 450°F.
4. Beat the cream cheese with the sugar using the paddle attachment at high
speed until light and fluffy. This will take about 4-5 minutes. Reduce the
speed to medium and add the eggs and the egg yolks one at a time,
mixing well after each addition. Scrape the sides with a spatula if needed.
5. Reduce the speed to low and add the sour cream, vanilla and lemon zest.
Mix well and pour the batter into the cooled crust.
6. Center the spring form pan on a large baking pan and bake the cake for 15
minutes. Lower the temperature to 225°F and bake for another 75
minutes. Turn off the oven and leave the door open and let the cake sit
inside the oven for 30 minutes. Take the cake out of the oven and let cool
to room temperature for another 2-3 hours.
7. Wrap the cake with foil and refrigerate overnight.
|Copyright 2012 LtDan'sKitchen blogs|
run a spatula or a
knife on the sides of
the cake to loosen it
from the pan. Unclasp
the pan to remove the
side and pull the cake
from the bottom of
the pan using the foil
as your guide. Work
your way around the
foil to loosen the cake.
If well greased, the
cake should slide easily.
You can slide the cake onto a lined cake board or a serving tray. Store in
9. Melt the jelly with the water at low heat in a small pan. Gently toss
the fresh berries into the jelly until coated through. Pour the glazed
berries on top of the cake and keep in the fridge until ready to serve.
*Garten, Ina; Food Network Channels; Barefoot Contessa: A Barefoot Contessa Holiday: 2002.