ADVERTISEMENT
Extra fresh raspberries
A few sprigs of mint
Directions:
To make the crust: Mix graham cracker crumbs with sugar and melted butter until well combined. Press mixture firmly into the bottom of a springform pan. Bake at 350°F (175°C) for 10 minutes, then let cool.
Raspberry Preparation: Blend 2 cups raspberries, sugar and lemon juice until pureed. Strain to remove seeds for a smooth purée.
Cheesecake Base: Beat cream cheese with granulated sugar until smooth and creamy. Stir in sour cream. Add eggs one at a time, incorporating each one completely before adding the next, then stir in vanilla extract.
Fold in raspberries: Gently fold the raspberry puree into the cream cheese mixture. Then, gently fold in the remaining 2 cups whole raspberries, being careful to keep the berries intact.
To Bake: Pour the creamy filling over the cooled crust, smoothing the top. Gently tap the pan on the counter to release any air pockets. Bake at 350°F (175°C) for 45 to 55 minutes, or until the outside is set but the center still has a slight jiggle.
