Raspberry New York Cheesecake Recipe

Serves: 8 to 10
 
Ingredients:
Chocolate Wafer Pie Crust:
1 (8 1/2 oz.) pkg chocolate wafers
2 tbsp unsalted butter, melted

Cheesecake:
5 (8-oz) packages organic cream cheese, softened
1 3/4 cups sugar
3 tbsp all-purpose flour
finely grated zest of 1 orange
finely grated zest of 1 lemon
5 large farm fresh eggs
2 large farm fresh egg yolks
1/2 tsp vanilla
5 tbsp Stonewall Raspberry Peach Champagne Jam
Stonewall Raspberry Syrup


Directions:
Pie Crust:
To make crust, crush wafers. Add melted butter to make crumbly dough. Press into bottom of 9-inch springform pan. Set aside.

Cheesecake:
Preheat oven to 550°F. Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full). Set aside.

In a saucepan, melt Raspberry Peach Champagne Jam on low heat. Once melted, swirl jam into cheesecake mixture and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more. Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. Serve with a drizzle of Stonewall Kitchen Raspberry Syrup.

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