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New York Cheesecake With Raspberries Recipe

Ingredients

How to make it

  • Preheat oven to 375F. Line the base of a 9 inch (base measurement) springform pan with non-stick baking paper.
  • Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan and form the base with a fork. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
  • Meanwhile, use an electric beater to beat the cream cheese, sugar, vanilla and lemon rind in a large bowl until just combined. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the sour cream until just combined.
  • Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 1/4 hours or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door opened, for 2 hours or until cooled completely (this will prevent cheesecake from cracking).
  • Place in the fridge for 4 hours to chill.
  • Warm up the jam and blend in the port wine. Spread over the cheesecake and top with the raspberries before serving.

Reviews & Comments 1

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  • luisascatering 11 years ago
    beautiful! I also love fruit on top of mine (I usually do fresh strawberries with a seedless raspberry jelly glaze)
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The Cook

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