Instructions:
- Make the crust: Combine crumbs and melted butter. Press into a springform pan.
- Prepare the filling: Beat cream cheese and sugar until smooth. Stir in lemon zest and vanilla.
- Bloom gelatin: Sprinkle gelatin over cold water. Let sit for 5 minutes.
- Heat gelatin: Gently heat gelatin mixture until dissolved.
- Combine: Gradually add gelatin to cream cheese mixture, then stir in sour cream.
- Assemble: Pour filling into crust. Refrigerate for at least 4 hours.
- Make topping: Puree 1 cup raspberries. Strain. Sweeten to taste.
- Decorate: Top with raspberry puree and fresh raspberries.
Tips:
- Use full-fat cream cheese for richer flavor.
- Adjust sugar to taste.
- Use store-bought graham cracker crust for a shortcut.
- Let cheesecake sit for 15 minutes before serving.
Enjoy this delicious and easy-to-make dessert!
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