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Preheat
the oven to 350°. Use a 9-inch springform pan coated with DuPont
SilverStone® non-stick (sprayed with a non-stick oil, if desired).
In
a small bowl, combine the crust ingredients, mixing well. Sprinkle
the crust onto the bottom and halfway up the sides of the pan. In
a large bowl, beat the cream cheese until smooth. Gradually add
1 cup sugar, beating until smooth. Add the remaining filling ingredients.
Beat until smooth and pour into the crusted pan.
Bake
the cheesecake for 50 to 60 minutes or until the center is almost
set. Cool in pan on wire rack for about 1 1/2 hours or until completely
cooled.
Transfer
the lemon curd
to a small bowl and stir it with a spoon to soften. Spread the jam
over the top of the cake. Refrigerate for 4 hours or overnight.
Just before serving, carefully remove the sides of the pan. Top
the cake with the raspberries and serve.
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