This delicious cake has a shiny mirror-like raspberry glaze that will wow guests at your holiday party. Chill on a baking sheet just in case any of the raspberry glaze leaks through the springform pan.
- Portion size 16 servings
- Credits : Canadian Living: Holiday 2012
MethodIn bowl, stir cookie crumbs with butter until combined; press onto bottom of lightly greased 9-inch (2.5 L) springform pan. Place on large square of heavy-duty foil; press foil up onto side of pan. Bake in 350ºF (180ºC) oven until set, 10 to 12 minutes. Let cool on rack.
In large bowl, beat cream cheese until smooth. Beat in sugar until fluffy; beat in eggs, 1 at a time. Beat in sour cream, lemon zest, lemon juice and salt until combined. Pour over crust, smoothing and levelling top.
Set springform pan in larger pan; pour in enough water to come 1 inch (2.5 cm) up sides. Bake in 325ºF (160ºC) oven until shine disappears and edge is set yet centre still jiggles slightly, 55 to 60 minutes.
Immediately run knife around edge of cake. Let cool in pan in water for 15 minutes. Transfer to rack; let cool to room temperature.
Raspberry Shine: Meanwhile, press raspberries through fine sieve into saucepan; discard seeds. Stir in jam and 1/2 cup water until smooth. Sprinkle with gelatin; let stand for 5 minutes.
Heat over low heat until gelatin is dissolved, about 4 minutes; let cool. Pour over cheesecake; refrigerate until topping and cheesecake are set, 4 to 6 hours. (Make-ahead: Cover and refrigerate for up to 3 days.)
Unmould cheesecake; gently press pistachios onto side.
Nutritional facts Per each of 16 servings: about
- Fibre 1 g
- Sodium 175 mg
- Sugars 19 g
- Protein 6 g
- Calories 298.0
- Total fat 19 g
- Potassium 147 mg
- Cholesterol 83 mg
- Saturated fat 11 g
- Total carbohydrate 27 g
- Iron 9.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 18.0
- Vitamin C 10.0