Directions
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Preheat your oven to 325°F (163°C). This step is crucial for ensuring even baking.
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In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir them together until the crumbs are evenly moist and the mixture resembles wet sand.
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Press the mixture firmly into the bottom of a 9-inch springform pan, creating a tight, even layer. This crust will provide a crunchy foundation for your tremendous cheesecake.
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In another bowl, beat the cream cheese and granulated sugar until smooth. This should take about 2-3 minutes. Make sure there are no lumps for a silky texture.
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Add the sour cream, eggs, lemon juice, and lemon zest to the cream cheese mixture. Mix until well combined. The lemon will add a tremendous brightness to the filling.
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Gently fold in the fresh raspberries. Be careful not to break them apart too much; you want lovely bursts of raspberry in each slice.
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Pour the batter over the crust in the springform pan, spreading it evenly.
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Bake for 50-60 minutes, or until the cheesecake is set and the center slightly jiggles when shaken. This jiggle is an indicator of the perfect texture, which will firm up as it cools.
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Turn off the oven and leave the cheesecake inside for 1 hour. This gradual cooling helps prevent cracks and gives the filling a wonderful texture.
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After an hour, remove the cheesecake from the oven and let it cool to room temperature. Chill in the refrigerator for at least 4 hours before serving. The cheesecake will be dramatically more refreshing when served chilled. Enjoy your tremendous dessert!
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