Raspberry Lemon Cheesecake

9” springform pan

 

Crust:

1 1/2 cup chocolate crumbs 

6 Tbsp. butter, melted

1/4 cup sugar

pinch salt

Filling:

2—8 ounce cream cheese, room temperature

3/4 cup sugar 

1/3 cup sour cream (or Greek yogurt)

1/2 tsp. lemon juice

1 tsp. almond extract

2 eggs, slightly beaten

1/4 cup seedless raspberry jam

 

Prepare crust and press into a 9” springform pan. 

 

Preheat oven to 350 degrees. Beat the cream cheese till fluffy. Add the sour cream, sugar,  lemon juice and almond extract beating until the sugar is dissolved. Beat in the eggs one at a time just until the mixture is smooth. Pour into the crumb shell.

 

Heat the 1/4 cup raspberry jam. Using a small point squeeze bottle make two dots of jam and pull each one down to a tip. Continue doing this in an expanding circle. When finished—use a toothpick or knife tip and pull through the center of them starting in the center and working out to the outside. 

 

Bake 25-30 minutes until the center is set. Cool for several hours before serving.