Baked New York Cheesecake with Raspberries

Ingredients

• Cream cheese
• Sugar
• Eggs — 2 pcs
• Flour — 2 tbsp
• Lemon zest
• Fresh raspberries
• Butter (for greasing the pan)

Steps

1. Remove the cream cheese from the refrigerator and let it sit for 5–10 minutes to soften slightly.
2. In a large bowl, combine the cream cheese and sugar; whisk until smooth and creamy.
3. Beat in the eggs one at a time, adding the next only after the previous one is well incorporated.
4. Add a couple of tablespoons of flour and mix quickly to prevent the mixture from becoming lumpy.
5. Add the lemon zest and gently fold in the fresh raspberries with a spatula, trying not to crush the berries.
6. Grease a baking pan with butter, pour the batter into the pan, and gently tap it on the counter to release any air bubbles.
7. Bake in a preheated oven at 180°C for 35–40 minutes, until the top is lightly browned and the cheesecake is slightly risen.
8. Remove the cheesecake from the oven, let it cool slightly, remove the sides of the pan, arrange fresh raspberries around and on top, and chill if needed before serving.