Ingredients
2 c. crushed Nilla wafers
2 tbsp. granulated sugar
5 tbsp. butter, melted
2 (8-oz.) blocks cream cheese, softened
2/3 c. granulated sugar
1/4 c. sour cream
2 large eggs
Juice and zest of 1 lemon
1 tsp. pure vanilla extract
1 tsp. kosher salt
6 c. raspberries, divided
1/4 c. granulated sugar
Juice of 1/2 lemon
Pinch kosher salt
Preparation
Step 1Preheat oven to 350°. Line a 9”-x-9” baking pan with parchment, leaving a 2” overhang. Step 2In a medium bowl, combine crushed Nilla wafers and sugar. Add butter and mix until combined and mixture looks like wet sand. Press into bottom of prepared pan. Bake until lightly golden, about 15 minutes. Let cool while making cheesecake filling.Step 3Reduce oven to 325°. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and beat until no lumps remain. Add eggs, one at a time, beating well after each addition. Add lemon juice, zest, vanilla, and salt and beat well. Pour batter over crust and smooth top. Place pan into a larger roasting pan and pour enough boiling water into roasting pan to come halfway up the baking pan. Step 4Bake until only the center is slightly jiggly, 25 minutes. Remove from oven and let cool to room temperature. Step 5Meanwhile, make raspberry topping: In a small saucepan over medium heat, combine 3 cups of raspberries, sugar, lemon juice, and salt. Simmer until raspberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and gently stir in remaining raspberries, trying not break any fresh raspberries. Let cool slightly. Step 6Pour raspberry topping over cheesecake and refrigerate until set, at least 4 hours and up to overnight. Step 7Slice into squares before serving.
Don’t want to turn on your oven? Try our No-Bake Cheesecake! Have you tried this yet? Let us know what you think in the comments below!
