I used this recipe as a base for my cheesecake. For the crust I used my homemade graham crackers. I processed the graham crackers in my food processor until I had 2 cups. I then added 6 tlbs. of melted butter. You can also add the sugar (2 tlbs.) and cinnamon (1/8 tsp.) that the this recipe calls for.
For the filling:
- 16 ounces cream cheese, room temperature
- 2 eggs (I used organic)
- 2 lemons, zested and juiced
- About 1/2 cup sugar
- 1/2 – 1 1/2 cups raspberries (fresh from my garden)
Preheat oven to 325 degrees F.
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then push in the raspberries. Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.
This cheesecake is very tart and has a beautiful lemon taste. Next time I will try it with blueberries!