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Raspberry Cheesecake

cakeeasterholiday
"Easter Treat"
From:
Nina Roberts
Time:
325° - 35-40 minutes
Serves:
18
Ingredients
  • 2 cups graham cracker crumbs
  • 1 cup + 2 TBSP sugar (divided)
  • 6 TBSP butter (melted)
  • 3 cups (12 oz.) raspberries (divided)
  • 1 TBSP each zest and juice from 1 lemon
  • 4 pkg. (8 oz. each) soft cream cheese
  • 4 eggs
1x
Steps
  1. Line 13x9" pan with foil extending over sides.
  2. COmbine graham crumbs, 2 tsp sugar and butter.
  3. Press onto bottom of pan. Bake 10 minutes.
  4. Save 1/2 cup raspberries + 1 tsp lemon juice for later use.
  5. Beat cream cheese, lemon juice, remaining zest and sugar until blended.
  6. Add eggs 1 at a time. Blend. Gently stir in remaining raspberries.
  7. Pour over crust. Bake 35-40 minutes or until center is almost set. Cool completely.
  8. Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan.
  9. Cut into bars.