THE BEST Raspberry Cheesecake

This recipe is a bit of a pain, but it's totally worth all the work! So yummy! Everyone that ate it was amazed that it was homemade and not bought from the Cheesecake Factory. You'll make it many times. I usually start making it right after the kids go to bed because it needs to sit in the fridge overnight. Takes a long time, but SO worth it. Here's how...

INGREDIENTS: (Crust)

1 1/2 c. graham cracker crumbs (10 crackers)

1 T. sugar

6 T. butter, melted

INGREDIENTS: (Filling)

2 1/2 lbs. cream cheese, at room temperature

1 1/2 c. sugar

5 eggs, at room temperature

2 egg yolks, at room temperature

1/4 c. sour cream

1 T. grated lemon zest (2-3 lemons)

1 1/2 tsp. vanilla

INGREDIENTS: (Topping)

1 c. red jelly (not jam) such as currant, raspberry or strawberry

3 half-pints fresh raspberries

Crust: Combine all of the ingredients until moistened. Pour into a 9 inch spring form pan. With hands, press crumbs into the bottom and about 1 inch up the sides. Bake at 350 for 8 minutes. Cool to room temperature.

Filling: Cream the cream cheese an sugar in the bowl of an electric mixer on medium/high speed until fluffy, about 5 minutes. Reduce speed to medium an dadd the eggs and egg yolks two at a time. Scrape down the bowl as necessary. With the mixer on low, add the sour cream, lemon zest and vanilla. Mix thoroughly and pour into cooled crust.

Bake at 450 for 15 minutes. Turn the oven down to 225 and bake 1 hour and 15 minutes. Turn oven off and open the door wide. Allow the cake to sit in the oven with the door open for 30 minutes. Then, take the cake out of the oven and allow it to sit at room temperature another 2-3 hours, until completely cooled. Wrap and refrigerate over night.

Remove the cake from the pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the spring board for serving.

Topping: Melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and warm jelly until gently mixed. Arrange the berries on top and put in the refrigerator until ready to serve.

I got this recipe from Barefoot Contessa.