Fabulous Raspberry-Lemon Cheesecake

Name: Fabulous Raspberry-Lemon Cheesecake
Ingredients: For the raspberry curd (adapted from epicurious); 6 ounces fresh raspberries; 1/4 + 1/8 cups sugar; 1 egg; 1 tablespoon fresh lemon juice; 1 tablespoon unsalted butter; 1/16 teaspoon salt; For the cheesecake; 14 graham crackers; 6 tablespoons unsalted butter, melted; 1 pound full fat cream cheese, at room temperature; 4 eggs, separated; 1/2 cup sugar; 2 tablespoons flour; 1 cup evaporated milk; 2.5 teaspoons fresh lemon juice; zest of 1.5 lemons; 6 ounces fresh raspberries, divided

18 ingredients

1 steps

Ingredients

For the raspberry curd (adapted from epicurious)
6 ounces fresh raspberries
1/4 + 1/8 cups sugar
1 egg
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
1/16 teaspoon salt
For the cheesecake
14 graham crackers
6 tablespoons unsalted butter, melted
1 pound full fat cream cheese, at room temperature
4 eggs, separated
1/2 cup sugar
2 tablespoons flour
1 cup evaporated milk
2.5 teaspoons fresh lemon juice
zest of 1.5 lemons
6 ounces fresh raspberries, divided

Directions

1

["Place the raspberries, sugar, egg, lemon juice, butter and salt in a 2 quart saucepan over medium heat. Stir constantly but gently until the mixture starts to thicken and bubble around the edges, 5-7 minutes. Strain the curd into a bowl, pressing on the solids to release all liquid. Chill the curd for several hours or up to a day, and dispose of the solids that remain in the strainer.", "Preheat the oven to 350 F. Put the graham crackers in a ziploc and pulverize them with a rolling pin, or blitz them in your food processor. You want small, consistently-sized crumbs. Toss with the melted butter until fairly evenly distributed and then pour the mix into a 9\" springform pan