Grandma'S Ricotta Cheesecake, Topped With Raspberry Glaze And Candied Lemon

1. 1

   Grease a 9-inch springform pan. Cream the cheeses and sour cream together in a mixer, then add the eggs one at a time, beating about 15 seconds after each addition. Mix in the lemon juice and vanilla.

2. 2

   Whisk the flour, sugar, and cornstarch together in a medium bowl and add gradually to the wet ingredients, with the mixer on low. Pour the batter into the prepared pan.

3. 3

   Place the pan on a rack in the middle of a cold oven, and set the oven to 325 degrees. Bake for 1 hour and 15 minutes, then turn the oven off and leave the cake inside for 2 more hours. Do NOT open the oven door at any point during these 3 hours or your cake will fall and you will be sad (though I know from personal experience that fallen cake does still taste good).

4. 4

   Remove from the oven and put the cake directly into the fridge.

5. 5

   For the glaze: Melt the jam over medium heat, whisking steadily. Pour it over the cake so it covers the top but does not flow down the sides, and let it set.

6. 6

   For the lemon slices: Slice the lemon on a mandoline, or cut it as thin as possible by hand. Blanch the slices in boiling water for a minute, then plunge them into ice water. Dissolve the sugar in the cup of water over medium heat in a wide skillet. Keep the syrup simmering and add the lemon slices in a single layer. Cook for about an hour, until translucent, then let the slices cool on parchment before topping the cake with them.

* Per serving · 4 servings · Values may vary.

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