Amanda Bynes’ Birthday: Raspberry Cheesecake

I have this roommate, Isabella Amanda, and she really sucks. She sucks so much I made her this perfect cheesecake for her birthday. And then ate it in front of her. It was awesome.

The secret to this cake is to make sure all of the ingredients are at room temperature and leave it alone. If it’s one thing I can emphasize, it is to start this when you have a large chunk of time and an entire season of Louie to watch. It takes a long time and it really is the best when you leave the oven closed forever. I promise, the silky, creamy, tangy, sweet deliciousness is just so worth it.

Raspberry Cheesecake by Ina Garten

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1 tablespoons sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

• 2 1/2 pounds cream cheese, at room temperature
• 1 1/2 cups sugar
• 5 whole extra-large eggs, at room temperature
• 2 extra-large egg yolks, at room temperature
• 1/4 cup sour cream
• 1 tablespoon grated lemon zest (2 lemons)
• 1 1/2 teaspoons pure vanilla extract

For the topping:

• 1 cup red currant jelly (not jam)
•  1 1/2 pints fresh raspberries

Directions:

1. Heat the oven to 350℉.
2. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch spring form pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
3. Raise the oven temperature to 450℉.
4. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5. Bake for 15 minutes. Turn the oven temperature down to 225℉ and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
6. Remove the cake from the spring form pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the spring form pan for serving.
7. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note:  Consider putting the spring form pan on a sheet pan before putting it in the oven to catch any leaks, it didn’t happen to mine but it could!