6ouncesLemon wafer cookies ginger wafers, vanilla wafers, or graham crackers
4tablespoonsReal California buttermelted
2tablespoonsgranulated sugar
pinchkosher salt
For The Cheesecake Filling:
48-ounce packagesReal California cream cheeseat room temperature
1/2cupReal California crème fraîche or sour creamor full-fat Greek yogurt
1 1/4cupsgranulated sugar
2teaspoonspure vanilla extract
1mediumlemonzested and juiced
2largeegg yolks
3largeeggs
pinchkosher salt
For The Raspberry Gelatin:
1/3cupcold water
1envelopeUnflavored gelatin powder(about 7 grams)
8ouncesfresh raspberriesor frozen raspberries
1/4cupgranulated sugar
For The Mascarpone Cream:
1cupReal California heavy cream
4ouncesReal California mascarpone cheese
dashpure vanilla extract
pinchkosher salt
For Serving:
fresh raspberriesfor garnish (optional)
freeze-dried raspberriesfor garnish (optional)
Instructions
For The Cookie Crust:
Line a 9-inch or 8-inch springform pan with butter and a round of parchment paper, then place it in the freezer until ready to use. Place the cookies in a food processor fitted with the metal blade and process until they are fine crumbs (you want 1 1/2 cups of crumbs).
Then combine the crumbs, melted butter, sugar, and a pinch of salt in a medium bowl, mixing until thoroughly combined.Pour the crumb mixture into the prepared springform pan and, using the bottom of a cup, press evenly into the bottom and slightly up the sides. Place the pan in the freezer to let the crust firm up for 10 to 15 minutes (or make the crust to this step, wrap it well, and freeze it for up to a month before using).
Heat the oven to 325°F and arrange a rack in the middle. Once the oven is heated, place the springform pan on a rimmed baking sheet (to catch any melted butter) and bake the crust until fragrant and golden, 8 to 10 minutes; set aside. If the crust has crumbled a bit, use the back of a cup measure to reform it, and it will set as it cools.
For The Cheesecake Filling:
Put the cream cheese, sour cream, and sugar in the bowl of a food processor fitted with the metal blade and process until smooth. Occasionally, stop the processor to scrape down the sides of the bowl and the blade as needed.
Add the vanilla, lemon zest and juice, and egg yolks, and pulse to incorporate. Add the whole eggs and process until smooth. Scrape down the sides of the food processor to ensure all ingredients are evenly incorporated. If you see any lumps of cream cheese, pass the batter through a fine mesh sieve before pouring it into the crust -- otherwise, you'll end up with cream cheese bits in your final cake.
Pour the batter into the prepared crust, then tap the pan against the counter to release any small bubbles. If any remain after tapping the pan about 10 times, use the point of a sharp knife to pop the bubbles.
Place the cheesecake on the rimmed baking sheet and place it on the middle rack of the oven. Bake until the edges of the cake are browned and the center is barely set, about 45 minutes for the 9-inch springform pan (it may take as little as 35 minutes if you're using the 8-inch pan).
Turn off the oven and let the cake cool in the oven for 1 hour. Remove the cheesecake from the oven and place it on a cooling rack. Run a knife around the inner edge, then let it cool for another 30 minutes. Tightly cover the cheesecake and refrigerate it for at least 2 hours before adding the raspberry gelatin layer.
(You can make the cheesecake through this step up to four days in advance if you store it in the refrigerator. Or you can freeze it for up to one month before serving -- defrost for one hour in the fridge before serving.)
For The Raspberry Gelatin:
Place 1/3 cup of cold water in a small bowl, then sprinkle the gelatin over it. Set it aside for 5 to 10 minutes, until the gelatin is hydrated.
Meanwhile, combine the raspberries and sugar in a small saucepan over medium-low heat. Cook until the fruit breaks down (you can help it along by mashing it with the back of a spoon or a potato masher) and the sugar is dissolved, about 3 to 5 minutes.
Remove from heat and pass through a fine-mesh sieve to remove the seeds (Alternatively, you can blend the whole mixture, but you will have seeds in there). FYI, if you stop right now and add a pinch of salt and a squeeze of lemon juice, you have a simple raspberry sauce known as coulis that's great on anything from ice cream to cheesecake.)ne month before serving -- defrost for one hour in the fridge before serving.)
Heat the gelatin mixture in the microwave in 5-second bursts until hot and liquid, then add it to the raspberry puree. Pour 1 cup of this onto the top of the cooled cheesecake, then return the cheesecake to the refrigerator until the gelatin is set, at least 30 minutes and ideally 1 hour.
(You can make the cheesecake through this step up to a day in advance if you store it in the refrigerator. Or you can freeze it for up to one month before serving -- defrost for one hour in the fridge before serving.)
For The Mascarpone Cream:
When ready to serve, combine mascarpone, heavy cream, sugar, a pinch of salt, and a dash of vanilla in a medium bowl. Using a clean whisk, beat just until well combined and fluffy and medium peaks (the mascarpone cream will hold onto the whisk without falling off). (You can make the mascarpone whipped cream up to a day in advance if you store it in the refrigerator.)
For Serving:
To serve, run a knife around the inner edge of the pan, remove the sides and bottom, and set on a serving tray. Transfer the mascarpone cream to a pastry bag fitted with a fluted tip, then pipe it around the edge. Arrange fresh and/or freeze-dried raspberries on the cake, then use a hot knife to slice and serve.