re: Raspberry Cheesecake NY Style (photos)

Baking the cheesecake

Preheat the oven to 275 degrees.

Place a brazing pan in the oven during preheat so that it will be at oven temperature when cake goes in. Heat a boiler of water on stove top to boiling.

When oven is at 275 degrees, place cheesecake into oven and add sufficient boiling water to come within a half inch of the top of the pan.



Bake at 275 degrees on center rack for 70 - 75 minutes. The center will appear nearly set when shaken (somewhat jiggley - if that is a word).



Remove from the oven when cooking time is completed and cool on a rack to room temperature



After 15 minutes of cooling, slide a sharp thin knife around the edges of the springform pan to separate the cheesecake from the pan.



The cheesecake needs to chill (covered) at least overnight in the refrigerator before serving.

Finishing the raspberry syrup

To finish the rest of the raspberry syrup, return it to the microwave and cook an additional minute to thicken and clear the syrup.





Store the syrup in the refrigerator until the cheesecake is served. It will be drizzled over the top of the slice.



I will add a photo of the sliced cheesecake tomorrow





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