| Method |
| Cake |
| 1. Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350�F.
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| 2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
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| 3. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
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| 4. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth.
To avoid beating too much air into the batter, use a mixer set at low-medium speed.
To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
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| 5. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching.
Pour the filling into the crust. |
| 6. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes).
An instant-read thermometer inserted into the crust 1" from the edge should read between 165�F and 170�F; the filling won't look entirely set in the center.
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| 7. Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.
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| Topping |
| 8. To make the topping, place the frozen raspberries in a bowl to thaw. You can hasten the process with a quick trip through the microwave, but don't let the berries cook.
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| 9. Add 1 tablespoon Pie Filling Enhancer, and stir until well combined. Is the topping as thick as you like? If not, stir in another tablespoon Pie Filling Enhancer.
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| 10. Add 1 to 2 tablespoons granulated sugar, to taste. Stir in a pinch of ground cinnamon, if desired.
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| 11.
Spoon the topping over the cheesecake, and cut slices to serve. Alternatively, cut slices, and top each with a dollop of topping. |
credit to: King Arthur Flour Company, Inc.
