开云体育

Instructions

Make the Crust

1. Place the?graham crackers?(200 grams/ 7 ounces)?into a food processor and pulse until you have cookie crumbs. Alternatively, you can place them in a zip top bag and use a rolling pin to roll back and forth over the cookies until they are crumbs. Pour the crumbs into a medium bowl.?
2. Stir in the?granulated sugar?(50 grams/ ? cup)?and the?melted butter?(113 grams/ ? cup)?until all of the crumbs are completely coated with butter.
3. Firmly press the cookie crumb mixture into the bottom of a 9 inch (23 cm) springform pan or pie plate and about 1 inch (2.5 cm) up the sides. The bottom of a glass or a measuring cup can be helpful to press the crumbs into an even layer.
4. Place it in the refrigerator for about at least 10 minutes to firm up before filling.

Make the Cheesecake Filling

1. Rinse and then pureé?the?fresh raspberries?(170 grams/ 6 ounces)?in a food processor or smash with a fork until fully mashed. If desired, strain the fruit to remove the seeds. I prefer to do this for a silkier texture. Set aside.
2. Place the cold?heavy cream?(470 grams/ 2 cups)?in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer. Begin whipping on medium speed and then high speed until stiff peaks are formed. Set aside.
3. In a separate bowl using a hand mixer, whip the room temperature?cream cheese?(452 grams, 2 cups)?until soft and light. Add the?powdered sugar?(80 grams, ? cup)?vanilla extract?(1 teaspoon),?lemon zest?(2 tablespoons), and?lemon juice?(? cup)?and whip together until combined.
4. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
5. Pour the filling into the springform pan or pie plate and smooth out with a rubber spatula.
6. Gently dollop the pureéd raspberries?over the cheesecake filling and using a butter knife or toothpick, swirl the 2 together.
7. Loosely cover the pan with plastic wrap and chill in the refrigerator for at least 3 hours and up to overnight before un-molding and slicing.