raspberry coolie cheese cake

How To Make raspberry coolie cheese cake

• 1

  Crust: Tightly wrap the outside of a 9/10-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Position rack in center of oven; preheat to 350°F. Butter 9/10-inch-diameter springform pan. Add graham cracker crumbs and sugar cinnimon & nut meg; mix well. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
• 2

  For Cake: Drop temperature to 325 degrees F. For the filling: Using an electric mixer, beat the cream cheese, sour cream, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla/almond ext. Add the eggs, 1 at a time, beating just until blended after each addition. the very last add lemon juice mixing well. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into a cookie sheet pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 20 minutes (the cake will become firm when it is cold). leave the cake in the oven for aprox 1 hour until completly cool. This should help with crater issues. Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours or up to 2 days. The longer it sits in the fridge the better it tastes.
• 3

  Syurp: In a large pot put bag of raspberrys & surgar stir constantly untill mixture is condenced to half its size (med simmer) then add lemon juice. Strain with very small gapped strainer untill there are no seeds left. Refrigerate and use when needed or freeze extra for quick pancake suryp.
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