Instructions

• Make the curd: Place the first 6 ingredients (raspberries, sugar, egg, lemon juice, butter and salt) in a 2 quart saucepan over medium heat. Stir constantly but gently until the mixture starts to thicken and bubble around the edges, 5-7 minutes. Strain the curd into a bowl, pressing on the solids to release all liquid. Chill the curd for several hours or up to a day, and dispose of the solids that remain in the strainer.
• Make the cheesecake: Preheat the oven to 325. Line a 9″ springform pan with the graham cracker crumbs, and set aside.
• Beat the 4 egg whites until stiff, and set aside.
• Put the cream cheese in a large mixing bowl, and beat well. Add the 4 egg yolks, blend well, and then do the same with the sugar and flour. Add the evaporated milk, lemon juice, and lemon zest, and blend well. Once everything is well incorporated, gently stir in the stiff egg whites; then, carefully fold in 3 ounces of fresh raspberries.
• Pour this mixture into your graham cracker-lined pan, and bake 55-60 minutes. The cake will be golden brown, the edges might have started to release from the sides, and it will look firm. Do not worry if the top sinks in slightly after you remove the cake from the oven.
• Cool the cheesecake on a wire rack until almost at room temperature. Remove the raspberry curd from the fridge and pour and spread over the top of the cake. Use the remaining 3 ounces of fresh raspberries to dot the top of the curd-iced cake. Refrigerate until cold and ready to serve.