Raspberry Lemon Cheesecake

Let's make a cheesecake and boost the flavor profile with raspberry and lemon. ►Subscribe for more videos: https://www.youtube.com/cookinginnanc... FOLLOW NANCI & ORDER FROM HER BAKERY ►FaceBook:   / nancisbakeshop   ►Instagram:   / nancisbakeshoppe   ►Tumblr:   / nancisbakeshoppe   ►Twitter:   / nancisbakeshopp   #CINHK #CookingInNancisHomeKitchen #NancisBakeShoppe ▼RASPBERRY LEMON CHEESECAKE RECIPE▼ ====================================== Ingredients: Crust: •1 ¾ cups graham cracker crumbs (see How to Make a Graham Cracker Crust) •⅓ cup sugar • 8 tablespoons (1 stick) melted, unsalted butter Cheesecake: •6 ounces of raspberries •1 ⅓ cups + 3 tablespoons sugar •2 pounds room temperature cream cheese •4 room temperature eggs •¼ cup room temperature heavy cream •¼ cup room temperature sour cream •1 lemon •2 teaspoons vanilla extract •1 pot of boiling water Directions: Crust: •Preheat an oven to 375 degrees. •Crumble the graham crackers (see How to Make a Graham Cracker Crust). Set aside 1 ½ cups if only making a bottom crust and and an additional ¼ cup if making a crust for the bottom and sides. •Melt and set aside ¾ of a stick of unsalted butter if only making a bottom crust and an additional ¼ stick if making a crust for the bottom and sides. •In a bowl, mix together 1 ½ cups of graham crackers and the sugar. •Add ¾ of a stick of melted butter and mix by hand. •Pour the graham cracker mixture into a spring form pan and press the mixture down into the pan to form an even layer. •(Optional) Brush the inner walls of the spring form pan with ¼ of a stick of melted butter and press ¼ of a cup of graham cracker crumbs into the coated sides of the pan. If you have a very good non-stick pan, you can skip this step. •Bake in a 375 degree oven for 7 minutes. Cheesecake: •Zest a lemon (see How to Make Lemon Bars) and set the zest aside. •Squeeze the same lemon and set aside 1 tablespoon of juice. •In a blender, puree the raspberries and 3 tablespoons of sugar. •Strain the raspberry puree to remove the seeds and set aside. •Using a stand mixer with the paddle attachment, mix on high the room temperature cream cheese until it is smooth. •Add 1 ⅓ cups of sugar and mix for about 30 seconds. •Add 1 room temperature egg and mix on high for 30 seconds. •Reduce the mixer speed to low, add 1 egg and mix on high for 30 seconds. •Repeat step 8 for the each of the 2 remaining eggs. •Add the room temperature heavy cream, room temperature sour cream, lemon zest, lemon juice and vanilla extract and mix on high for about a minute or until fully incorporated and smooth. •Boil a pot of water. •While the water heats, preheat an oven to 325 degrees. •Pour the cheesecake filling into the spring form pan containing a graham cracker crust. •Drizzle the raspberry puree over the cheesecake and form any desired design. •Wrap the top and sides of the spring form pan in aluminum foil. •Place the foil wrapped spring form pan in a baking pan that is deep enough to hold a couple of inches of water. •Place the baking pan in the 325 degree oven, pour boiling water into the baking pan until the water line is half the depth of the baking pan and bake for an hour or until the cheesecake is jiggly, but not soupy. •Once the cheesecake is jiggly, open the oven door, turn off the oven and let the cheese cake sit in the open oven for an hour. •Remove the cheesecake from the oven and let cool to room temperature. •Wrap the cheesecake in plastic wrap and refrigerate for at least 2 hours. •Remove the cheesecake from the spring form pan and serve when ready.