Raspberry/Strawberry Cheesecake

Raspberry/Strawberry Cheesecake is a perfect dessert for all occasions. Sweeten up your holidays with this healthy mouth- watering delicious cheesecake.

Ingredients:
Crust:
1 stick butter unsalted
1 cup graham cracker crumbs
1 tablespoon sugar

Filling:
1 pound cream cheese, at room temperature
1 cup sugar
3 eggs
3 tablespoons sour cream
1 1/2 teaspoons pure vanilla extract
1 teaspoon finely grated orange/lemon zest

For the topping:
1 cup red jelly or jam, such as currant, raspberry, or strawberry or mixed fruit jam
1/3 stick butter
6-8 strawberries, fresh
8-10 raspberries, fresh

Preparation:
Preheat oven to 325 degrees F.
For the crust:
Melt butter in a pan in a microwave or on a flame on medium heat.
Add graham cracker crumbs along with sugar. Mix them together.
Take a baking dish and brush it with some oil or butter.
Press the crumb mixture evenly over the bottom of the pan covering the edges.
Bake until golden brown for 15 to 20 minutes in an oven. Let it cool.
The crust is ready for the filling.

Note: Store bought crust can also be used for quick recipe. Make sure you prebake it for 10 minutes at 325 degrees F.

Filling preparation:
In a mixer beat sugar and eggs at medium speed for 2-3 minutes.
Add cream cheese, vanilla essence, and sour cream. Mix all the ingredients at medium to high speed for 2-3 minutes.
Pour the mixture onto the set crust.
Sprinkle orange/lemon zest on the top.
Bake it for 30-35 minutes at 325 degrees F.
Remove from the oven when the top layer starts becoming light golden brown.
Allow it to cool.

Toppings:
Melt butter and mix jelly or jam into it. Mix it together until smooth paste.
Pour it over the cheesecake.
Arrange strawberries and raspberries along the edges.
Keep it in refrigerator for 3-4 hours or overnight until completely set.
Bring it to room temperature half hour before serving.
Serve it with chocolate ice cream or with fresh fruits.