I love cheesecake. It may be one of my favorite desserts along with creme brulee and chocolate cake. The cold, creamy texture of the cheesecake mixed with the buttery crust makes for one delicious comfort food.
The other day, I saw a pound of raspberries on sale for $1.60 at the market! $1.60!!! Somebody must've made a mistake and wrote the wrong price, but who am I to point that out? With 2 lemons and an abundance of raspberries, I could think of no other thing to bake besides cheesecake.
I wanted to make sure that this cheesecake turned out perfectly, so I did my research and found the best recipe for a tall and creamy style cheesecake. In order to make it a little lemony, I added the zest of 2 lemons, and the juice of 1. The final product had a light lemony flavor -- perfectly refreshing in this odd California heatwave. The raspberry sauce is Emeril's recipe, which you can find on the food network. You can find the cheesecake recipe here.
You start with 4 blocks of cheesecake (8oz blocks). It sounds like a lot, but you need four to make a nice, tall cheesecake.
The recipe calls for 1 1/3 cup of heavy cream or sour cream, so I did 1/2 heavy cream, 1/2 sour cream to make the 1 1/3 cup.
Don't forget to zest the lemon before you start the whole process. Isn't my lemon zester just the cutest thing ever?
Mix all the ingredients until it's smooth and creamy.
Follow the directions to make the crust. I didn't quite have the amount of crumbs required of this recipe, so my crust wasn't as thick.
Pour the creamy mixture onto the baked crust and bake for a long time in a water bath.
Here's the final product...
Bon appetit!
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