30 graham crackers
1/4 cup (56.5g) unsalted butter, melted
1 teaspoon (5ml) vanilla extract
24oz (750g) cream cheese, at room temperature
5 large eggs, at room temperature
3/4 cup (150g) caster sugar
1/4 teaspoon salt
Zest and juice of one lemon (Reduce this to 1/2 lemon if you prefer this to be less tart)
14 oz (400 g) sour cream, at room temperature
1 teaspoon (5ml) vanilla bean paste, or the seeds from one vanilla bean
1/4 cup (50 g) sugar
(Adapted from Emeril Lagasse)
350g raspberries (fresh)
1/8 cup (25g) caster sugar
1/2 (7.5ml) tablespoon lemon juice
- Preheat oven to 160°C (325°F). Line and grease a 9-inch Springform pan.
- Blitz or crush the graham crackers. Add melted butter and vanilla extract, blitz or stir to combine.
- Pour the crumbs into the pan. Use a cup to press crumbs tightly onto the base and sides of the pan. Chill in fridge.
- Soften cream cheese by blitzing in the food processor for about 3 minutes. Alternatively, you can beat using the paddle attachment of the cake mixer.
- Add sugar and salt and mix.
- Add eggs, one at a time and blitz to combine. Add lemon zest and juice. Make sure the mixture is well-combined.
- Pour mixture into pan. Wrap the pan in heavy duty aluminium foil (use 2 layers of foil if it is not heavy duty) and place the Springform pan in a roasting pan.
- Pour hot water (enough to come up to half way up the pan) and bake in oven for 45 minutes. After this time, turn off the oven, prop the oven door open with a wooden spoon and leave the cake in the oven for 30 minutes.
- Make the topping by whisking together sour cream, vanilla bean paste and sugar. Remove foil, pour over the cake and use a spatula to smooth the top.
- Bake at 160°C (325°F) for 10 minutes.
- Cool the cake completely on a wire rack then place in fridge to chill over night.
- Make the raspberry coulis by combining raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from heat and strain to remove the seeds. Chill before using.
- Serve the cake as it is, or with whipped cream and/or fruit. If you like, you can also drizzle chocolate sauce over the cake.
Tips from theAsianparent.com
– This lemon cheesecake makes a homely bake and a refreshing snack. It is versatile enough to offer a different twist in flavours to suit palates – switch raspberries for other fruits such as blueberries, strawberries, peaches or kiwi.
– What’s so good about fruit? Most fruit are naturally low in fat, sodium, and calories. Loaded with essential nutrients including potassium, dietary fibre, Vitamin C and folate, they help contribute to a healthy lifestyle.
Republished with permission from thedomesticgoddesswannabe.
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