Raspberry-Lemon Cheesecake

My mom makes the best cheesecakes! Here is just one refreshing delight of hers. Not only does it taste good but it looks amazing!


INGREDIENTS

1 1/4 c graham cracker crumbs
3 T butter, melted
4 8oz pkgs cream cheese, softened
1 1/4 c sugar
4 large eggs
1 T finely grated lemon peel
1/2 c fresh lemon juice


Garnish: fresh raspberries and 1/3 c seedless red raspberry jam


DIRECTIONS

Heat oven to 350 degrees. Coat an 8 or 9 inch spring form with nonstick cooking spray. Add butter to graham cracker crumbs and press over bottom of pan.

Beat softened cream cheese and sugar in a large bowl with mixer on medium speed until smooth. Add eggs and beat in one at a time; add lemon peel and juice and continue to beat 3 minutes until well blended. Pout into pan. Bake 50 minutes or until puffed and middle of top looks dull, not shiny. Turn off heat; leave in oven 30 minutes. (I have a dark pan and convection oven and I cook it 50min at 225 degrees convection and leave it in the oven for 30 minutes.) Carefully run a thin knife around the edge of the pan to release cake (don't remove pan sides). Cool completely on a wire rack. Cover and refrigerate in pan at least 3 hours or up to 3 days.

Up to 2 hours before serving: remove pan sides, loosen cake from pan bottom with a wide spatula and slide cake onto a serving plate. Arrange raspberries on top of cake to cover. Stir jam over low heat until melted and smooth. Spoon or brush on berries. (I use my homemade raspberry freezer jam and strain out the seeds.)

–Melanie