Vitamix Cheesecake with Hazelnut Crust & Raspberry-Cranberry Topping

To make the crust, preheat an oven to 350°F (180°C). Coat a 9-inch (23-cm) nonstick springform pan with nonstick baking spray.

In a food processor, pulse the graham crackers and hazelnuts until finely ground. Add the sugar, cinnamon and salt and pulse to combine. Add the melted butter and pulse until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom and about 1/4 inch (6 mm) up the sides of the prepared pan, forming an even layer. Bake until golden, 10 to 12 minutes. Transfer the pan to a wire rack and let cool completely. Wrap the bottom and sides of the pan tightly with aluminum foil, making sure there are no gaps. 

Meanwhile, make the filling: In a blender, combine the cream cheese, sour cream, eggs, sugar, salt, vanilla and lemon juice and blend on high speed for 1 minute, stopping the blender to scrape down the sides as needed. Pour the filling into the cooled crust.

To prepare a water bath, fill a large roasting pan or a baking pan large enough to hold the springform pan with 1 inch (2.5 cm) of water. Place the springform pan in the center, then carefully transfer to the oven.

Bake until the edges of the cheesecake are set but the center still jiggles slightly when you carefully shift the pan, 60 to 70 minutes. Transfer the springform pan to a wire rack and let cool to room temperature, about 1 hour.

Meanwhile, make the topping: In a saucepan over medium heat, combine the raspberries, cranberries, sugar and lemon zest and juice. Cook, stirring frequently, until the berries have softened and released and reabsorbed some of their juices, about 5 minutes. Remove from the heat and let cool for 5 minutes.

Transfer half of the berry mixture to a blender and blend on low speed until the mixture is just crushed up, about 10 seconds. Return the crushed berries to the saucepan and stir to combine. Let cool completely.

Spread the topping evenly over the cheesecake. Cover the pan with foil and refrigerate for at least 3 hours or up to overnight.

Run a knife around the cheesecake to loosen it from the pan, then remove the outer ring. Cut into slices and serve. Serves 8 to 10.

Williams Sonoma Test Kitchen