准备

做面包皮

• Position a rack in the center of the oven and heat the oven to 350°F (180°C/gas 4). Have ready a 9 x 3-inch (23 cm) springform pan.
• Put the cookie crumbs, pecans, sugar, and salt in a medium bowl and stir until blended. Pour the melted butter over the crumbs and, using a silicone spatula, mix until well blended and the crumbs are evenly moist. Dump the mixture into a 9-inch (23 cm) springform pan and put a large piece of plastic on top of the crumbs. Using your fingers directly on the plastic, press the crumbs evenly onto the bottom and about 2-1⁄4 inches (5.5 cm) up the sides of the pan. (A straight-sided, flat-bottomed coffee mug or a measuring cup works well at the end to ensure the crumbs are tightly packed on the bottom.) Remove the plastic and bake the crust until darkened and fragrant, 12 to 14 minutes. Move the pan to a rack to cool. If the crust bubbles, use a measuring cup or coffee mug to gently press it back into an even layer on the bottom.

做馅料并烘烤

• 将烤箱温度降低至300°F（150°C/气体2）。在食品加工机或搅拌机中将覆盆子切成1至2分钟。将混合物通过细筛网将混合物固定在中等锅上，牢固地压在种子上。将筛子的底面刮入锅中并丢弃种子。用中高温煮沸，偶尔搅拌，然后将热量降低至低煮熟，经常搅拌，直到非常厚并降低至2⁄3杯（160毫升）10至15分钟。将锅从热量上滑下，然后完全冷却。
• 将奶油奶酪，马斯卡彭和面粉放入装有桨叶附件的立式搅拌机的碗中（或在大碗中使用装有钢丝搅拌器的电动手持式搅拌机）。以中等速度打败直到非常光滑，将碗的侧面刮下，经常划过2至3分钟。加入糖，柠檬皮和盐，并继续以中高速跳动，直到充分混合并光滑。一次加一个鸡蛋，每次添加后短暂跳动，然后搅拌直至融为一体。将香草加上最后一个鸡蛋加入，然后搅拌均匀。（一旦添加了鸡蛋，或者芝士蛋糕会过多地吹得过多，并且在冷却时会破裂。）
• Scoop 2-1⁄2 cups (600 ml) of the batter into a 4-cup (960 ml) measure or a medium bowl. Add the raspberry purée and stir until blended. Put the remaining vanilla batter into another 4-cup (960 ml) measure or bowl. Alternate adding the two batters onto the crust in diminishing quantities, spooning each layer into the center of the previous layer, without smoothing the layers (they will mound in the center), as follows: a third of the vanilla (about 1-1⁄4 cups/300 ml), a third of the raspberry (about 1 cup/240 ml), half of the remaining vanilla (about 1 cup/240 ml), half of the remaining raspberry (about 1 cup/240 ml), half of the remaining vanilla (about 2⁄3 cup/160 ml), most of the remaining raspberry (about 3⁄4 cup/180 ml), most of the remaining vanilla (about 1⁄3 cup/80 ml), all of the remaining raspberry (about 1⁄4 cup/60 ml), all of the remaining vanilla (about 3 Tbs.) You will end up with five layers of vanilla and four layers of raspberry. Don’t spread the filling—it will smooth out as it bakes.
• Bake at 300°F (150°C/gas 2) until the center jiggles when nudged, 70 to 80 minutes. The cake will be slightly puffed around the edges and the center will still look moist. Move to a rack and let cool completely. Cover and refrigerate until well chilled, at least 6 hours or overnight.

服务

• 取消锅环，将其卸下，然后在地壳底部下方运行一个长而薄的金属刮刀。小心地将蛋糕滑到平板上。在热水下将一把薄刀运行，将其干燥，然后将蛋糕切成薄片，加热并在每片切片后擦拭刀。

提前提示

可以在室温下烘烤，冷却，覆盖并储存2天，然后再进行食谱。

芝士蛋糕最多可以冷藏4天，也可以冷冻长达1个月。要冻结，将未镀料的冷却芝士蛋糕放在冰箱中，未覆盖，直到顶部冷又坚固，然后将其包裹在两层塑料和一层箔纸中。在冰箱中解冻过夜。

要添加最后的触摸，请在烤蛋糕上加上甜味的奶油奶油。放1⁄2杯（4盎司/113 g）奶油，2汤匙。糖果的糖和一滴纯香草提取物在一个小碗中，混合直至充分混合。倒在芝士蛋糕上，并使用偏移铲均均匀地扩散到边缘的1⁄2英寸（12毫米）之内。冷却直至设置为1至2小时。