Homemade Cheesecake With Raspberry And Chocolate Sauce Food

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.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
• Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, beating well after each addition.
• Blend in sour cream and vanilla; pour over crust.
• Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
• Add red raspberry preserves; mix well.
• Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
• Bake at 325°F for 1 hour and 25 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Melt chocolate pieces and whipping cream over low heat stirring until smooth.
• Spread over cheesecake.
• Chill.
• Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.

CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

Steps:

• Prepare a 9" springform pan: Attache bottom to sides and spray with non-stick vegetable spray. Wrap outside of pan with foil to "seal" the seams for the Bain Marie (water bath).
• Combine crumbs and butter and press onto bottom of the springform pan.
• Combine 3 packages cream cheese and the sugar, mixing at medium speed until well blended.
• Add eggs, one at a time, blending on low speed till incorporated well.
• Blend in sour cream and vanilla; pour over crust.
• Combine remaining cream cheese and the melted chocolate, mixing until well blended. Add jam and mix well.
• Drop rounded tablespoons of chocolate-raspberry-cheese mixture evenly spaced over plain batter; pushing the "truffles" into the plain batter if necessary; do not swirl.
• Bake in the Bain Marie at 325F for 1 hour and 20 minutes.
• Bain Marie - Use a large roasting pan, place springform pan in roasting pan then fill roasting pan with boiling water to a level of half way up the sides of the springform pan.
• Remove cake from Bain Marie and allow to cool for 30 minutes.
• Loosen cake from rim of pan with a thin flexible blade and then remove sides from springform pan. Cool completely.
• Prepare Topping: Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake, top and down sides, as well, as desired. Chill for at least 4 hour.
• Alternate shortbread crust: In a food processor, place 1 cup + 2 Tbs. AP flour, 4 or 5 Tbs. sugar, 3 Tbs. cocoa powder (the darker the better), a pinch of salt, and 5 Tbs. cold butter. Pulse to combine and cut in butter. Add 1 1/2 egg yolks and process till dough comes together. Divide into 2/3 and 1/3. Use larger portion for bottom, pressing onto removable bottom of pan and bake at 350º F for 12-14 minutes. Roll remaining third into a rope long enough to go around the pan's circumference. Remove baked bottom crust from oven and allow to cool slightly. Attach sides of pan to bottom and press remaining crust around the sides of the pan and up about 2 inch high (height is not critical) Fill with cheesecake batter and bake as directed above.

MARBLED CHEESECAKE WITH RASPBERRY SAUCE

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.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
• Press mixture onto the bottom of a 9-inch springform pan.
• (I lightly greased the bottom of the pan although it didn't call for it).
• To make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
• Bring to boil.
• Continue boiling until sauce is thick and clear.
• Strain sauce through a mesh strainer to remove seeds.
• Set aside.
• In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
• Remove from heat and alow to cool to lukewarm.
• In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
• Beat in eggs, one at a time.
• Blend in vanilla and melted white chocolate chips.
• Pour half of batter over crust.
• Spoon 3 tablespoons of raspberry sauce over batter.
• Pour remaining batter into pan.
• Spoon another 3 tablespoons of raspberry sauce over the top of the batter.
• Swirl batter with the tip of a knife to create marbles effect being careful NOT to disturb bottom crust.
• Bake for 55 to 60 minutes or until filling is set.
• Allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
• Serve with remaining raspberry sauce.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.