Raspberry cheesecake

Ingredients:

For the base:

• 1.5 cups crumbs whole grain crackers (10 crackers)
• 1 tbsp. sugar
• 6 tbsp (85 g) melted unsalted butter

For the filling:

• 1.1 kg of cottage cheese at room temperature
• 1.5 cups of sugar
• 5 eggs, category CB, at room temperature
• 2 yolks from medium-sized eggs at room temperature
• 1/4 cup sour cream
• 1 tbsp grated lemon zest (2 lemons)
• 1.5 tsp natural vanilla extract

For the sauce:

• 1 cup red jam (not jam), for example, from currants, raspberries or strawberries
• 1.5 liters of fresh raspberries

Preparation:

1. Preheat oven to 180°C.
2. For the base Mix the graham cracker crumbs, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. Using your hands, press the crust mixture into the bottom of the pan and up to 1 inch (2.5 cm) of the sides. Bake for 8 minutes. Cool to room temperature.
3. Increase oven temperature to 230°C.
4. For the filling In the bowl of an electric mixer fitted with the pastry paddle attachment, beat the cream cheese and sugar on medium-high speed until pale and fluffy, about 5 minutes. Reduce the mixer speed to medium and add the eggs and egg yolks, 2 at a time, until well combined. Scrape down the sides of the bowl and paddle attachments as needed. Reduce the mixer speed to low and add the sour cream, lemon zest, and vanilla extract. Mix thoroughly and pour over the chilled crust.
5. Bake for 15 minutes. Reduce the temperature to 110°C (250°F) and bake for another 1 hour 15 minutes. Turn off the oven and open the door wide. The center of the cheesecake will not be completely set. Let the cheesecake sit in the oven with the door open for 30 minutes. Remove from the oven and let it sit at room temperature for another 2-3 hours, until completely cool. Cover and refrigerate overnight.
6. Remove the cake from the pan by carefully running a hot knife around the edge of the pan. Place the cheesecake on the springform pan and serve on the pan.
7. For the sauce Melt the jam in a small saucepan over low heat. In a bowl, combine the raspberries and warm jam and mix thoroughly. Arrange the berries on top of the cheesecake. Refrigerate until serving.
   
   Advice: Measure your pan. The bottom of the pan can be 23 cm, although it should be 24 cm. To prevent leaks, I place the springform pan on a baking sheet before putting it in the oven.