Raspberry Lemon Cheesecake (Creamy Classic Style)

I have 2 jobs, and I love my iPot!! It’s made me enjoy cooking!! (Now if someone would just invent self-cleaning dishes, I’d be sooo happy)!

subheading: For the crust:

2 tablespoons (28 grams) salted butter

4 sheets graham crackers (for ½ cup crumbs)

subheading: For the raspberry swirl:

6 ounces (166 grams) raspberries

2 tablespoons (25 grams) sugar

subheading: For the filling:

2 pounds (907 grams) cream cheese

1 ⅓ cups (266 grams) sugar

4 eggs

¼ cup (59 ml) heavy cream

¼ cup (60 grams) sour cream

Zest of 1 lemon

1 tablespoon freshly squeezed lemon juice

2 teaspoons vanilla

Note: Ingredients may have been altered from the original.

Directions at umamigirl.com

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