10 Days of Thanksgiving: The Dessert: Raspberry Cheesecake


For day 10 of our 10 Days of Thanksgiving, we wanted to offer you up another delicious dessert – this delicious Raspberry Cheesecake which features Arps Dairy’s Sour Cream


Easy1 Hour4 hr 45 min12-15 Servings



  • For the crust:
    • 1 1/2 cups graham cracker crumbs (10 crackers)
    • 1 tablespoon sugar
    • 6 tablespoons (3/4 stick) unsalted butter, melted
  • For the filling:
    • 2 1/2 pounds cream cheese, at room temperature
    • 1 1/2 cups sugar
    • 5 whole extra-large eggs, at room temperature
    • 2 extra-large egg yolks, at room temperature
    • 1/4 cup Arps Dairy Sour Cream, at room temperature
    • 1 tablespoon grated lemon zest (2 lemons)
    • 1 1/2 teaspoons pure vanilla extract
  • For the toppings:
    • 1 cup red jelly (not jam), such as currant, raspberry or strawberry
    • 3 half-pints fresh raspberries


  1. Preheat the oven to 350 degrees F. To make the crust, combine the graham crackers, sugar and melted butter until moistened. Pour into a 9 1/2 -inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
  2. Raise the oven temperature to 450 degrees F. Test your oven with an oven thermometer to be sure it’s accurate! To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed for about 5 minutes, until light and fluffy. Reduce the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the Arps Dairy Sour Cream, lemon zest and vanilla. Mix thoroughly and pour into the cooled crust.
  3. Place the cheesecake on a sheet pan and bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  4. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  5. Melt the jelly in a medium saucepan over low heat. Toss the raspberries in the warm jelly gently until well mixed. Pile the berries on top of the cake. Refrigerate until ready to serve.
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