Ingredients:
For the Crust:
2 cups graham cracker crumbs (about 15 whole graham crackers)
10 tablespoons unsalted butter, melted
¼ cup granulated sugar
Pinch salt
For the Cheesecake Filling:
4 (8-ounce) packages cream cheese, at room temperature
1⅓ cups granulated sugar
Pinch salt
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
2 teaspoons grated lemon zest
2 tablespoons all-purpose flour
5 large eggs
2 large egg yolks
⅓ cup sour cream
For the Raspberry Topping:
1 cup fresh raspberries
1/2 cup raspberry preserves
1/4 cup water
1 tablespoon fresh orange juice
Zest of one orange
1 tablespoon cornstarch
Instructions:
Preheat your oven to 325°F (160°C). Wrap a 9-inch springform pan with a double layer of heavy-duty aluminum foil, covering the underside and extending all the way to the top.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into the bottom and about 2 inches up the sides of the prepared springform pan. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and salt, and beat until well combined, scraping down the sides of the bowl as needed.
Mix in the vanilla extract, lemon juice, lemon zest, and flour until smooth.
Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream until just combined.
Pour the cheesecake batter into the prepared crust and smooth the top with a spatula.
Place the springform pan in a large roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan.
Bake the cheesecake in the preheated oven for 1 hour and 45 minutes to 2 hours, or until the edges are set but the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool slowly.
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.
Once chilled, prepare the raspberry topping:
In a small saucepan, combine the raspberry preserves, water, and fresh raspberries.
Bring the mixture to a simmer over medium heat, stirring often.
Once the preserves have melted and the raspberries begin to break down (about 5-7 minutes), mash them with a fork for a smoother sauce.
For a thicker sauce, mix the cornstarch with 2 tablespoons of cold water to make a slurry, then slowly stir it into the simmering raspberry mixture.
Cook for another 2-3 minutes until the sauce thickens, then remove from heat and stir in the orange juice and zest.
Strain the sauce through a fine-mesh sieve to remove any seeds, then let it cool.
Spread the cooled raspberry-orange topping over the cooled cheesecake before refrigerating it overnight. It will set up nicely and be relatively easy to cut.
Enjoy your tall and creamy cheesecake with a delicious raspberry topping!
