Lemon Raspberry Cheesecake Recipe

How to make it

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• Heat oven to 325.
• Wrap bottom and sides of 9” springform pan with heavy duty foil.
• In large bowl, stir together flour, 1 T sugar and 1 t lemon peel. Add butter and beat until pea sized crumbs form
• Press mixture evenly onto bottom and 1 inch up sides of pan
• Place the 1-1/2 cups raspberries in food processor and process until puréed. Strain into small bowl. Make sure to strain at least 3/4 cup purée. Set aside.
• In a large bowl, beat cream cheese and 1-1/3 cups sugar at low speed until smooth. Beat in flour. Beat in 2 of the eggs until combined, then repeat with remaining 2 eggs. Scrape down sides of bowl. Beat in cream and vanilla and almond extracts just until blended.
• Transfer 2-1/2 cups of batter to a medium bowl, and stir in lemon juice and remaining 2 teaspoons lemon peel.
• Stir in 1/2 cup of raspberry purée into batter remaining in large bowl until completely blended. Pour into crust.
• Place pan in large shallow roasting or broiler pan. Fill with enough hot water to come halfway up sides of spring form pan.
• Bake in preheated oven 35 minutes.
• Carefully slide out oven rack several inches. Pour reserved lemon batter evenly over top of cheesecake. Drizzle remaining 1/4 cup raspberry puree over top. Pull tip of knife lightly through top of lemon batter to swirl the puree, taking care not to run knife through lemon layer of cheesecake.
• Return to oven and bake 25 to 30 minutes longer or until edges are puffed and top is dry to the touch (raspberry swirl may be moist). Center should move slightly when pan is tapped but should not ripple as if liquid.
• Remove cake from water bath and remove foil. Place on a wire rack and cool, about 2 hours.
• Refrigerate at least 6 hours before serving. (Cheesecake can be made up to 3 days ahead). Garnish with the 1/2 cup raspberries, if desired.
• Place filled springform pan in a roasting pan and pour water ¼ to ½ the way up the sides of the filled pan. This will prevent the top from cracking when it bakes.
• Bake 20 minutes or until edges are lightly browned, cool on rack
• Place 1 ½ C raspberries in processor, process until pureed
• Strain into bowl. Reserve ½ C of puree; save remaining puree for another use
• In another large bowl, beat cream cheese and 1 1/3 C sugar at low until smooth. Beat in 2 T glour. Beat in 2 of the eggs just until combined, repeat with remaining two eggs.
• Scrape down sides of bowl. Beat in cream vanilla and almond just until blended.
• Reserve 2 ½ C batter in medium bowl; stir in lemon juice and 2 t lemon peel
• Stir ½ C raspberry puree into batter in large bowl until comp;etely blended; pour into crust
• Place pan in large shallow roasting pan. Fill with enough hot tap water to come ½ way up sides of springform pan
• Bake 35 minutes.
• CAREFULLY slide oven rack out and pour remaining batter evenly over first layer.
• Bake 25 minutes or until edges are puffed nad top is dry to the touch.
• Center should move slightly but not wiggle.
• Remove cake from water bath; remove foil. Place on wire rack; cool to room temp, about 2 hours
• Refrigerate at least 6 hours
• Can be made up to 3 days ahead.