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The raspberry topping is as simple as can be, with only three easy-to-find ingredients: raspberry jam, lemon juice, and lots of fresh raspberries. The topping is shiny, vivid, and gorgeous. Most importantly, it adds lots of raspberry flavor to the cheesecake.<\/p>\n<\/div>\n<\/div>\n
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How to Serve Raspberry Cheesecake<\/h2>\n<\/p>\n<\/div>\n\n
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Because I don\u2019t like the look of the metal bottom, I like to slide the cheesecake off the bottom of the springform pan before putting on the topping, but you can leave it on there if you want. Top the cheesecake no more than a few hours before serving, and make sure to serve the cheesecake cold.<\/p>\n<\/div>\n<\/div>\n
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When cutting cheesecake, you\u2019ll get the cleanest, neatest-looking slices by wiping the knife clean between each cut. The little bits you wipe off are your treat to nibble on as a reward for all your hard work!<\/p>\n<\/div>\n<\/div>\n
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How to Store Raspberry Cheesecake<\/h2>\n<\/p>\n<\/div>\n\n
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Leftover cheesecake can be loosely covered with plastic wrap or aluminum foil, or transferred to an airtight container. Refrigerate for up to four days. The crust will soften and the raspberries and glaze will bleed a bit into the cheesecake, but everything will still be delicious.<\/p>\n<\/div>\n<\/div>\n