Baked Raspberry Cheesecake

Photo: Oui, Chef

With two and a half pounds of cream cheese, it’s no wonder it’s so good.

This lovely homemade cheesecake is a knock-out. Tastes divine and looks sensational too.

And an added bonus, there’s no water bath necessary in case that usually puts you off baking your own cheesecakes.

The extremely talented Oui, Chef shares this classic Baked Raspberry Cheesecake Recipe.

Looking for more delicious cheesecake recipes? The Answer Is Cake has many to share. Why not take a peek at our Cheesecake Recipe Collection? You know you want to…

Baked Raspberry Cheesecake Recipe

 

Ingredients

For the crust:

• 1½ cups graham cracker crumbs (10 crackers)
• 1 tablespoons sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

• 2½ pounds cream cheese, at room temperature
• 1½ cups sugar
• 5 whole extra-large eggs, at room temperature
• 2 extra-large egg yolks, at room temperature
• ¼ cup sour cream
• 1 tablespoon grated lemon zest (2 lemons)
• 1½ teaspoons pure vanilla extract

For the topping:

• 1 cup red currant jelly (not jam)
• 1½ pints fresh raspberries

Instructions

1. For the full recipe please visit: Baked Raspberry Cheesecake Recipe.

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