How to make it

  • *Cook time includes cooling and chilling.
  • Preheat oven to 375 degrees F.
  • For crust:
  • In a bowl, combine graham cracker crumbs, walnuts, the 1 TBSP. sugar, and cinnamon. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of an 8- or 9-inch springform pan. Set aside.
  • For filling:
  • In a large mixing bowl, beat cream cheese, the 1 c. sugar, flour, and vanilla bean scrapings (or extract) with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and lemon zest.
  • Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake 40 - 45 min. for an 8-inch pan, or about 35 min. for a 9-inch pan, or until a 2 1/2 inch area around the outside edge appears set when gently shaken. Do not overbake.
  • Cool pan on a wire rack for 15 min. Using a sharp small knife, loosen the crust from sides of pan; cool for 30 min. more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Slice and serve with Raspberry Sauce.
  • *Cheesecake cracked? Check out my Cheesecake Crack Problem Solved Recipe for suggestions.
  • For Raspberry Sauce:
  • Thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend until berries are smooth. Press berry puree through a fine-mesh sieve into a bowl; discard seeds. Repeat with remaining berries. You should have about 1 1/4 cups sieved puree.
  • In a small saucepan combine 1/3 c. sugar, cornstarch, and a splash of lemon juice. Add sieved berry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 min. more. Transfer to a bowl. cover with plastic wrap, pressing plastic wrap onto surface of sauce. Cover and chill at least 1 hour. Serve over cheesecake slices.

Reviews & Comments 2

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    " It was excellent "
    midgelet ate it and said...
    yes- awesomelly yum!
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    " It was excellent "
    lycett ate it and said...
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