Lemon Raspberry Cheesecake - Rock Recipes

Updated at: Thu, 17 Aug 2023 11:30:21 GMT

Step 1

Prep Time

Step 2

20 minutes

Step 3

Cook Time

Step 4

1 hour 10 minutes

Step 5

In a small bowl combine the graham cracker crumbs, sugar and melted butter.

Step 6

Press the crumb mixture into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan.

Step 7

Cream together the cream cheese and sugar for 2 to 3 minutes until well combined.

Step 8

Add the eggs, one at a time, beating well after each addition.

Step 9

Beat in the vanilla extract and lemon zest.

Step 10

Finally blend in the whipping cream well until the batter is very smooth. Using a rubber bowl scraper/spatula, scrape the bottom and the sides of the bowl as well as the electric beaters/paddle and give the batter a final beating for 1 minute on a higher speed. This final step ensures that there are no lumps in the batter and introduces a little air into the cheesecake to make it lighter.

Step 11

Pour over the prepared base and bake in a bain marie at 300 degrees F for 65-75 minutes. (Oven temperatures will vary slightly. Mine takes the full 70 minutes and you can go to 75 if you feel you need to. Even longer as the water bath is protecting the cheesecake).

Step 12

Don't be an compulsive oven door opener! Don't open it at all in the first hour.

Step 13

Allow the cake to cool to room temperature before moving it to the fridge to chill completely.

Step 14

Slowly simmer the berries and sugar over low heat for about 10 minutes.

Step 15

Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.

Step 16

Cool completely before adding the compote to the top of the cooled cheesecake.

Step 17

Notes

Step 18

In my opinion, baking the perfect cheesecake requires the use of a bain marie during baking. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the center.

Step 19

I bake my cheesecakes in a 9 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. Wrapping the bottom of the pan in plastic wrap before the foil is added is also a good idea. The temperature doesn't get hot enough to melt it and it doesn't come into contact with the cheesecake anyway. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from ½ to ⅔ of the way to the top.I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.

Step 20

EVEN IF YOU CHOOSE NOT USE A BAIN MARIE still use the aluminum foil wrap around the cheesecake pan. The aluminum foil still offers a good buffer to the heat. High heat and baking too quickly is the main reason that a cheesecake becomes dense and not creamy.

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