CLASSIC CHEESECAKE WITH RASPBERRY SAUCE
Steps:
- Preheat the oven to 350 degrees F with a rack in the middle-lower part of your oven.
- Grease a 9-inch springform pan with butter.
- Wrap the pan in foil, making sure the bottom is completely covered. Reserve.
- Crush the graham crackers in a food processor until finely crumbed.
- Mix the crumbs and the melted butter until it resembles wet sand. Transfer that mixture to the springform pan and press evenly onto the bottom.
- Bake the crust for 8 to 10 minutes or until it starts to brown slightly. Take it off from oven and let it cool.
- Beat the cream cheese, the sour cream, the sugar, the cornstarch, the salt, the lemon juice and the vanilla extract until creamy and without any lumps, about 5 minutes on medium speed. Make sure you give it some extra love with a spatula, so everything gets incorporated!
- Mix the eggs, one at a time, over low speed, just until blended. The mixture should be creamy and silky.
- Pour the batter over the cooled crust.
- Set the springform pan - still wrapped in foil - in a baking dish. Fill it with enough boiling water to cover 2 inches of the bottom of the pan. Bring the whole set to the oven and bake at 350 degrees for 55 minutes or until the outside looks slightly puffed but the center is still jiggly.
- Once cheesecake is done, turn off the oven but keep the cheesecake in there, cooling for at least one hour with the oven door slightly open.
- After one hour, transfer cheesecake to a wire rack and let it cool completely before transferring it to the fridge.
- Chill the cheesecake overnight, uncovered.
- Before serving, let the cheesecake stand at room temperature for at least 30 minutes.
- Unmold the cake, transfer to a serving dish and top it with the sauce.
- Combine all ingredients in a saucepan and cook for about 10 minutes or until the raspberries are broken down. If desired, pass the sauce through a strainer to remove seeds.
- Let it cool and serve over your cheesecake. If desired, decorate the top of the cheesecake with some fresh raspberries.
RASPBERRY CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
CHEESECAKE WITH RASPBERRY SAUCE
This Cheesecake with Raspberry Sauce is the most decadent, tasty dessert. This is so rich and creamy and the raspberry sauce is sweet and tart.
Provided by Echo Blickenstaff
Categories Dessert
Time 7h
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
- Press evenly into the bottom of a 9-inch springform pan.
- In a separate large bowl, cream sugar and cream cheese until very smooth.
- Mix in sour cream and eggs.
- Fold in salt, vanilla, and lemon zest.
- Pour over crust.
- Place a pan of water on the oven rack below the one where the cheesecake will bake.
- Bake cheesecake for 45 minutes to 1 hour or until edges of crust are golden brown.
- Turn off oven and let the cheesecake sit inside the oven for 1 hour.
- Allow cheesecake to cool on the counter, covered, for 1 hour.
- Refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.
Nutrition Facts : Calories 500 kcal, Carbohydrate 46 g, Protein 7 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 134 mg, Sodium 422 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving
HOMEMADE CHEESECAKE WITH RASPBERRY AND CHOCOLATE SAUCE
Provided by Food Network
Categories dessert
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth. Pour over piecrust and bake for 50 minutes (until center is set). To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking.
- Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours until cold.
- To prepare Raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Bring to a boil. Reduce to a simmer and reduce mixture by 1/2.
- To Plate: Serve a wedge of cheesecake with pool of each sauce on the side.
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
LUSCIOUS LEMON CHEESECAKE WITH RASPBERRY SAUCE
This is a nice and light summer dessert. The nice thing about cheesecakes, they taste better if cooked the day before!
Provided by startnover
Categories Cheesecake
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix crust ingredients together and press in spring form pan.
- Bake 350° for 20 minutes or till light brown.
- Mix all cheesecake ingredients together till smooth.
- After crust has cooled pour in cheesecake and bake in 450° degree oven for 5-7 minutes.
- turn oven down to 250° degrees and bake 30 minutes more.
- Cool completely and refrigerate.
- For sauce combine sugar and raspberries in sauce pan.
- Boil and if desired strain to remove the seeds.
- Chill and serve over cheesecake.
ROYAL RASPBERRY CHEESECAKE
This recipe reminds me of a cheesecake I often enjoyed at a restaurant in British Columbia, where I used to live. It's fit for a king!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a bowl, combine the flour, sugar and lemon zest. Cut in butter until mixture is crumbly. Stir in egg yolk and vanilla. Pat 1/2 of mixture on the bottom of a greased 9-in. springform pan with the sides removed. Bake at 400° for 7 minutes or until golden. Cool completely on a wire rack. Attach the sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up the sides and press onto the bottom crust along the sides of pan. Set aside. , For filling, in a large bowl, beat cream cheese, lemon zest and vanilla until smooth. Combine sugar, flour and salt; add to cream cheese mixture, beating until smooth. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place pan on a baking sheet. , Bake at 375° for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, combine the cornstarch and crushed raspberries in a saucepan until blended. Stir in jelly. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; strain to remove berry seeds. Discard seeds. Cool sauce; refrigerate until serving. Just before serving, remove sides of pan. Cut cheesecake into slices; garnish with sauce and fresh berries. Refrigerate leftovers.
Nutrition Facts : Calories 313 calories, Fat 14g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 178mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
RASPBERRY CHEESECAKE
Flavor your dessert with fresh raspberries when you make this luscious Raspberry Cheesecake recipe. A crunchy graham cracker crust is the perfect foundation for this sweet, creamy Raspberry Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 5h5m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 2 cups raspberries. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with remaining raspberries just before serving.
Nutrition Facts : Calories 330, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
MARBLED CHEESECAKE WITH RASPBERRY SAUCE
Plain and chocolate batters are swirled together and baked in a cookie-crumb crust. This pretty cheesecake is served with an easy raspberry sauce.
Provided by My Food and Family
Categories Recipes
Time 5h
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
- Remove 1 cup of the batter; place in small bowl. Add cocoa; mix well. Spoon half of the chocolate batter into pie crust; cover with plain batter. Top with spoonfuls of the remaining chocolate batter. Cut through batters several times for marble effect.
- Bake 35 to 40 minutes or until center is set. Cool. Refrigerate 4 hours or overnight. Serve topped with the raspberry sauce. Store leftover cheesecake and raspberry sauce in refrigerator.
Nutrition Facts : Calories 320, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 95 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHEESECAKE WITH RASPBERRY SAUCE
Wow! This is one heavenly cheesecake. I skipped the foil and luckily realized that meant I'd need to skip the water bath (I would have had a soggy mess). The water bath is the secret to keeping the cheese cake from cracking. My cheesecake did get one large crack during the hour it was out of the oven. Next time, I'll try the water bath to see how much of a difference it makes, but if you're covering the cheesecake with the whipped cream and raspberry sauce you won't notice the cracks anyway. I also read the secret is to mix just until blended at a very low speed so you don't get too much air into the recipe and add the eggs one at a time but only mix until blended. Recipe courtesy of Taste of Home and Jeanette Volker of Walton, Nebraska. Thank you Jeanette for sharing your Christmas dinner tradition. Delicious!
Provided by AmyZoe
Categories Cheesecake
Time 2h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Place a greased 10 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan.
- In a small bowl, combine cracker crumbs and sugar and stir in butter.
- Press onto the bottom and 1 inch up the sides of prepared pan.
- Place on a baking sheet.
- Bake at 350 for 5 to 8 minutes. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth.
- Beat in the sour cream, heavy cream, and vanilla.
- Add eggs and beat on low speed just until combined.
- Pour into crust.
- Place springform pan in a large baking pan and add 1 inch of hot water to larger pan.
- Bake at 350 for 50 to 60 minutes or until center is just set and top appears dull.
- Remove springform pan from water bath.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen.
- Cool 1 hour longer.
- Refrigerate overnight.
- For sauce, place raspberries and sugar in a food processor.
- Cover and process until blended.
- For topping, in a small bowl, beat heavy cream until it begins to thicken.
- Add confectioners' sugar and vanilla and beat until soft peaks form.
- Serve cheesecake with raspberry sauce and topping.
Nutrition Facts : Calories 623.9, Fat 48.6, SaturatedFat 29.3, Cholesterol 237.9, Sodium 345.3, Carbohydrate 39, Fiber 1.6, Sugar 29.8, Protein 10.2
LIGHTER RASPBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, milk, reduced fat cream cheese, honey, greek yogurt, eggs, vanilla extract, cornstarch, raspberry
Provided by Alvin Zhou
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place graham crackers in a plastic bag and crush with a rolling pin until fine.
- Preheat oven to 350°F (180°C).
- In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
- Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
- Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
- In a large bowl, whisk the cream cheese until there are no lumps.
- Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
- Pour the cheesecake batter into the graham cracker crust. Spread evenly.
- Bake for about 1 hour, then cool for about 30 minutes.
- Top with fresh raspberries in a ring pattern on the top of the cheesecake.
- Chill until the cheesecake has set, 2-4 hours.
- Unmold, slice, then serve!
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 49 grams, Fat 28 grams, Fiber 4 grams, Protein 16 grams, Sugar 37 grams
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