Ingredients

The following ingredients have 4 Servings
  • 2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1 1/2 teaspoon cinnamon
  • 1/2 cup butter (melted)
  • 1 cup sugar
  • 24 ounces cream cheese ((3 packages at room temperature))
  • 1 cup sour cream
  • 3 eggs (room temperature)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 12 ounces frozen raspberries
  • 2 tablespoons water
  • 1/4 cup sugar
  • 2 Tablespoons cold water
  • 1 Tablespoon cornstarch
  • Fresh raspberries and rosemary sprigs for garnish.

Instruction

  • Preheat oven to 325.In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
  • Press evenly into the bottom of a 9-inch springform pan.
  • Bake for 8 minutes at 325 degrees. Allow to cool enough to handle without oven mitts. When cool, spray the sides of the pan with cooking spray before adding the cheesecake mixture.
  • In a large bowl, cream sugar and cream cheese until very smooth.
  • Slowing mix in sour cream and eggs. Do not over mix.Fold in salt, vanilla, and lemon zest.
  • Grease the inside of the springform pan with non stick cooking spray. Pour the cheesecake mixture over crust.
  • Using heavy aluminum foil, cover the outside of the springform pan creating a bowl shape around the pan.
  • In the oven, create a water bath by placing a cookie sheet into the oven and fill it halfway with water. Place cheesecake directly on the cookie sheet of water. (the foil will prevent it from getting wet) Bake at 325 degrees for 45 minutes. (do not open the oven). Turn off the oven and let the cheesecake sit inside the oven for 1 hour. (do not open the oven during this time)
  • Remove cheesecake from the water bath in the oven and allow it to cool on the counter uncovered for 1 hour.
  • Cover springform pan and refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.