Country Cheese with Raspberries

Preheat the oven to 325°F (163°C). Line the base of a 9-inch springform pan with parchment paper and set aside.

In a large mixing bowl, combine the softened cream cheese and sugar, beating together until smooth and creamy, about 2 minutes.

Add the sour cream to the cheese mixture and blend until fully incorporated and no lumps remain.

In a separate bowl, whisk together the egg yolks and lemon peel until well combined.

Fold the egg yolk mixture into the cream cheese mixture using a spatula, stirring gently until just combined and no streaks remain.

Pour the batter into the prepared pan and smooth the surface evenly.

Place the pan in a water bath by setting it in a larger roasting pan and pouring hot water halfway up the sides of the springform pan.

Bake in the preheated oven for 25 minutes, until the filling is set but still slightly jiggly in the center.

Remove the cheesecake from the oven and water bath, then allow it to cool to room temperature.

Once cooled, refrigerate for at least 2 hours or until completely chilled.

Run a thin knife around the edges of the pan to loosen the cheesecake before releasing the springform. Top with fresh raspberries and serve chilled.