1 1/2 cups flour
1/3 cup sugar
2 tsp baking powder
1/3 cup butter
4 pkg, (6 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons lemon juice
3 tablepoons flour
2 teaspoons vanilla extract
1 pint fresh raspberries, pureed and strained
1 pint fresh raspberries, washed but left whole (optional)
Preheat oven to 325F.
In medium bowl, combine all ingredients for the crust. Press firmly on bottom of a 10" springform pan. Bake for 10 to 15 minutes. Spread jam over crust while still warm.
In large bowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth.
On low speed, add lemon juice, flour and vanilla, mix well.
Gently place the whole raspberries onto the crust (if using) and pour batter into prepared pan.
Using spoon, drop the raspberry puree into the plain batter. With knife, swirl filling into batter.
Bake 1 hour or until center is set.
Carefully loosen top of cheesecake from the edge of pan with the tip of a knife.
Remove sides of pan, garnish as desired and serve.
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