Raspberry Cheesecake NY Style (photos)

The wife (MHNBPF) makes two styles of cheesecake.

Italian Style - Made with Ricotta Cheese

And New York Style - Made with Cream Cheese. They are noticeably different and I love both styles.

Today, she made a special version of the NY style, with raspberry syrup.

This post will be lengthy.

NY Style Cheesecake

Today's cheesecake has raspberry syrup baked into the filling. It can be made plain and much more simply by omitting the syrup.

You will need:



Crust:

7 Gram crackers to make 1 1/2 cups of crumbs
2 Tablespoons unsalted butter at room temperature
4 Tablespoons sugar
A Spring form pan
Parchment paper to line the bottom of the pan
Aluminum foil to wrap the spring form pan and protect the cheesecake from water infiltration during baking step.
Butter to coat sidewalls and bottom of pan

Filling:

4 - 8 ounce packages cream cheese at room temperature
3 large eggs
1 cup sugar
The zest of 1 lemon
Juice of 1/2 lemon - about 2 Tablespoons
1/2 teaspoon vanilla

Raspberry Syrup:

1 box ripe Raspberries - maybe 40 berries
4 Tablespoons sugar

Making the Crust

Ready the spring form pan. This cake will bake in a water bath and the spring form pan must be wrapped in foil to keep the water from infiltrating into the pan while it is baking. Cut a piece of foil big enough to wrap the pan to make it watertight.



Form the foil around your pan



Cut two circles of parchment paper



and use them to line the bottom of the spring form pan. Butter the sidewalls of the pan and the parchment paper bottom of the pan.



Place 7 gram crackers into a zip lock bag and mash them to crumbs with a rolling pin



Add the sugar and butter to the zip lock bag



work everything together to distribute the butter and sugar.



Add the crumb mix to the pan



Press it flat



and bake your bottom crust at 350 degrees for 5 minutes to set the crust, then cool the crust to room temperature on a rack.



The Post is continued below