Raspberry Lemon Cheesecake Recipe

How to make it

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• Heat oven to 350 degrees F..
• Coat a springform pan with nonstick spray.
• Place crackers in food processor OR a sturdy plastic bag.
• Pulse OR crush to fine crumbs.
• Add cooled melted butter and blend until well combined.
• Press crumbs onto bottom of pan.
• Beat cream cheese and sugar in a large bowl on medium speed until smooth.
• Add eggs, lemon zest and juice and beat until well blended.
• Pour into prepared pan.
• Bake for 50 minutes OR until puffed and middle looks dull, not shiny.
• Turn off heat, allowing cake to remain in oven 30 more minutes.
• Remove from oven.
• Carefully run a thin knife around the edge of pan.
• Do NOT 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 and slide cake onto serving platter.
• Arrange raspberries on top of cake to cover.
• Heat jam slowly and spoon or brush onto berries.