Tangy Raspberry Cheesecake (Print Version)

# Ingredients:

01 - 1 tablespoon sugar.
02 - 2 cups mixed raspberries (fresh or frozen).
03 - 2 tablespoons lemon zest, finely grated.
04 - ½ cup lemon juice, freshly squeezed.
05 - 4 eggs, large.
06 - 1 cup sour cream.
07 - 1 cup sugar, granulated.
08 - 4 packs (8 oz each) cream cheese, at room temp.
09 - ½ cup melted unsalted butter.
10 - 2 cups crumbs from graham crackers.

# Instructions:

01 - Set oven to 325°F. Combine cracker crumbs and butter, pressing into a springform pan (9-inch). Bake for 10 minutes.
02 - Whip sugar and cream cheese till creamy. Add eggs, zest, sour cream, and lemon juice. Just stir enough to mix.
03 - Puree raspberries with sugar until silky smooth.
04 - Pour the batter over the crust after it cools. Dollop the raspberry puree and swirl it lightly with a knife.
05 - Place in oven for 55-60 minutes. The edges should be firm, with a slight jiggle in the middle.
06 - Let cheesecake sit in the oven with the door cracked open for an hour.
07 - Pop it into the fridge for at least 4 hours or leave overnight for best results.
08 - Take it out of the pan and enjoy with powdered sugar or extra raspberries.

# Notes:

01 - Keep refrigerated for up to 5 days.
02 - Freezes well for as long as 3 months.
03 - Let everything warm to room temp before starting for smoother mixing.

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