Name: Raspberry Cheesecake
Ingredients: 2 cups Graham cracker crumbs; ½ cup Sugar; ⅔ cup Butter; ½ tsp Cinnamon; 3 -8oz pkgs cream cheese, room temperature; 5 Eggs room temperature; 1 cup Sugar; 1 ½ tsp Vanilla; 1 ½ pints of fresh Witten’s Raspberries; ¼ cup White Sugar; 2 tsp Lemon Juice

Crust

2 cups Graham cracker crumbs

½ cup Sugar

⅔ cup Butter

½ tsp Cinnamon

Cheesecake Ingredients

3 -8oz pkgs cream cheese, room temperature

5 Eggs room temperature

1 cup Sugar

1 ½ tsp Vanilla

Raspberry Sauce

1 ½ pints of fresh Witten’s Raspberries

¼ cup White Sugar

2 tsp Lemon Juice

To Make the Crust:

Combine all dry ingredients in 9x13 pan.

Drizzle melted butter over dry ingredients, mix well, and press into bottom of pan.

To make the Cheesecake:

Beat all ingredients until blended. Batter will not be completely smooth.

Pour into unbaked graham cracker crust. Tap bottom of pan against counter to remove air bubbles.

Bake at 350° for 50-55 minutes. Surface will be slightly browned around edges and middle will have set up. Refrigerate uncovered immediately.

To Make the Raspberry Sauce:

Combine raspberries, sugar, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes.

Remove from heat and press sauce through a fine-mesh strainer to remove seeds.

Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Ingredients