Lemon Raspberry Cheesecake

Preheat the oven to 350F and generously grease a 10” inch springform pan.

In a medium bowl combine ingredients for graham cracker crust. Press graham cracker crust into a prepared springform pan also pressing the crust up the sides of the pan slightly. Bake for 8 minutes or until slightly golden around the edges and let cool completely.

In a stand mixer or large bowl with a hand mixer, combine cream cheese, sugar, Lemon Raspberry Sugar Shaker, and sour cream. Add in eggs 1 at a time. Mix in lemon zest,  juice, and Crème Brûlée White Barrel Aged Balsamic.

Lower the oven to 325F and wrap the bottom of the spring form pan tightly in a few layers of aluminum foil.

Add the filling to the cooled crust then place the spring form pan in a large roasting pan. Add enough boiling water to the roasting pan to come 1” up the springform pan.

Place in the oven and bake for 50 minutes or until set but still jiggly in the center. Turn off the oven and let the cheesecake sit for 30 minutes before removing from the oven to cool completely. Once the cheesecake is cool, let chill overnight in the fridge.

In a small saucepan over medium heat combine ingredients for raspberry compote. Bring ingredients to a boil, stirring to avoid burning. Reduce heat to low and simmer for 10 minutes or until thickened.

Top cheesecake with compote. Serve as is or decorate with fresh raspberries, whipped cream, or powdered sugar. Enjoy!