Raspberry Lemon Cheesecake

The crust: Prepare the cake mix as the package directs, adding the required water, eggs and oil as well as the icing fruit (available thru bakery or cake decorating shops) to the batter. Make sure to use a jelly roll or sheet pan. After baking and cooling, cut a round of cake out the size of your cheesecake pan and set the cake into the bottom of the pan. Spread the crushed raspberries over the top of the cake and gently push it into the cake. Refrigerate to allow the berries to settle and soak (at least an hour). Cover the bottom of the Springform pan with foil in preparation for baking in a hot water bath.

The filling: In a food processor, combine the sugar, lemon zest, lemon juice and cream cheese until smooth. Scrape down the sides and add the vanilla extract, salt, and heavy cream. Scrape down the sides again and add the eggs, processing an additional 5-7 seconds. Then gently pour the batter over the cake crust, trying not to dislodge the raspberry mixture.

Bake at 350 degrees in a hot water bath for 45-50 minutes (center will jiggle a bit, but when it’s done it will be set). Allow to cool on a rack for an hour before putting it into the refrigerator to chill overnight.