New York Style Raspberry Cheesecake

Total Time: 14 hrs Preparation Time: 12 hrs Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 1/2 cups graham cracker crumbs
• 1 tablespoon sugar
• 6 tablespoons butter, melted
• 5 (8 ounce) packages cream cheese, softened
• 1 1/2 cups sugar
• 5 eggs, room temperature
• 2 egg yolks, room temperature
• 1/4 cup sour cream
• 1 tablespoon grated lemon zest
• 1 1/2 teaspoons vanilla
• 1 cup seedless raspberry jam
• 1 1/2 pints fresh raspberries

Recipe

• 1 preheat oven to 350.
• 2 in a medium bowl, combine crust ingredients until moistened.
• 3 press into bottom and 1 inch up sides of a 9 inch springform pan. bake for 8 minutes and cool completely.
• 4 increase oven temperature to 450.
• 5 blend cream cheese and sugar in large bowl on medium high until fluffy, about 5 minutes.
• 6 reduce speed to medium and add eggs and egg yolks 2 at a time, beating until mixed. tip: don't beat for too long or it incorporates too much air and the cheesecake will crack.
• 7 with mixer on low, mix in sour cream, lemon zest, and vanilla. mix and pour into crust.
• 8 bake cake for 15 minutes and then reduce oven temperature to 225. bake an additional 1 hour and 15 minutes.
• 9 turn off oven and open oven door. cake will not be completely set in center but leave in oven for 30 minutes.
• 10 remove from oven and let sit out for another 2-3 hours until completely cooled.
• 11 cover with plastic wrap and chill overnight in refrigerator.
• 12 remove sides of pan by carefully running a hot knife around the edges.
• 13 for topping, melt jam in a saucepan over low heat.
• 14 in a bowl, gently toss raspberries with jam until well mixed.
• 15 using a spoon, carefully arrange raspberries over top of cheesecake. refrigerate until ready to serve.