Raspberry-Lemon Cheesecake

Cooking Instructions

 Heat oven to 350°F. Coat an 8- or 9-in. springform pan with nonstick spray.

To make crust with a food processor: Break up crackers into a food processor. Pulse to fine crumbs. Add butter; pulse to blend. Press over bottom of pan. Without a food processor: Crush crackers in a sturdy plastic bag to fine crumbs with a rolling pin or bottom of a heavy pan. Add cooled melted butter and knead in bag until blended. Press over bottom of pan.

Beat cream cheese and sugar in a large bowl with mixer on medium speed until smooth. Add eggs, lemon peel and juice; beat 3 minutes until well blended. Pour into pan.

 Bake 50 minutes or until puffed and middle of top looks dull, not shiny. Turn off heat; leave in oven 30 minutes.

 Carefully run a thin knife around edge of pan to release cake (don’t remove pan sides). Cool completely on a wire rack. Cover and refrigerate in pan at least 3 hours or up to 3 days.

Up to 2 hours before serving: Remove pan sides, loosen cake from pan bottom with a wide spatula and slide cake onto a serving plate. Arrange raspberries on top of cake to cover. Stir jam over low heat until melted and smooth. Spoon or brush on berries.

Planning Tip: Can be made through Step 5 up to 3 days ahead.