BAKED RASPBERRY & LEMON CHEESECAKE
A rich and creamy baked cheesecake that makes a great dinner party dessert
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 2h5m
Number Of Ingredients 10
Steps:
- Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
- In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.
Nutrition Facts : Calories 611 calories, Fat 38.8 grams fat, SaturatedFat 23.4 grams saturated fat, Carbohydrate 53.6 grams carbohydrates, Sugar 37.2 grams sugar, Fiber 1.4 grams fiber, Protein 11.3 grams protein, Sodium 1.2 milligram of sodium
WHITE CHOCOLATE & RASPBERRY RIPPLE BAKED CHEESECAKE
Swirl sharp raspberry purée through a creamy white chocolate and vanilla cheesecake filling for a perfectly-balanced dessert. It's ideal for a special occasion
Provided by Liberty Mendez
Categories Dessert
Time 2h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4, and line the base of a 23cm springform cake tin with baking parchment. Tip the biscuits and freeze-dried raspberries, if using, into a food processor, and blitz to fine crumbs. Pulse in the butter to coat the crumbs, then tip the mixture into the prepared tin and press into an even layer using the back of a spoon. Chill until needed.
- For the filling, put the raspberries, lemon juice and 2 tsp caster sugar in a pan over a medium heat. Cook for 4-5 mins until the berries have softened and become juicy. Transfer to a food processor and blitz until smooth. Tip into a bowl and leave to cool. If you prefer a smooth purée, sieve the mixture through a fine mesh sieve and discard the pips.
- Beat the soft cheese using an electric whisk until loosened, then whisk in 175g sugar, the eggs, yolks, cream and vanilla until smooth. Melt the white chocolate in a heatproof bowl in the microwave in 20-second bursts, or over a pan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Slowly pour a third of the sweetened soft cheese mixture into the melted chocolate, whisking continuously until combined, then pour that into the rest of the soft cheese mixture. Whisk until fully combined.
- Remove the tin from the fridge, and tightly wrap the bottom of the tin with foil to prevent any leaking. Sit the tin in a deep roasting tin. Pour the cheesecake mixture over the biscuit base. Spoon over the raspberry purée, and swirl it into the cheesecake mix using a skewer.
- Put the roasting tin in the oven, then pour enough hot water into the roasting tin to come 2½cm up the side of the cake tin. Bake for 1 hr 15 mins-1 hr 30 mins, or until the edge of the cheesecake is set, but the centre has a slight wobble (it will continue to set in the fridge).
- Put the tin on a wire rack, then run a small, sharp knife around the edge. Leave to cool completely in the tin, then chill for at least 6 hrs before removing from the tin.
Nutrition Facts : Calories 741 calories, Fat 52 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium
VANILLA RASPBERRY CHEESECAKE BARS.
You don't need a springform pan to prepare this cheesecake recipe!! Instead you bake it in a 9x13-inch pan and cut it into bars. They are made extra-special with raspberry preserves marbled throughout the filling. This recipe came from McCormick's - very tasty!!
Provided by Chef mariajane
Categories Cheesecake
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Mix graham cracker crumbs, butter, 2 tablespoons sugar and ginger. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.
- Beat cream cheese and 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add flour and vanilla; mix well. Add eggs, 1 at a time, beating on low after each addition just until blended. Pour over crust. Gently drop small spoonfuls of preserves over batter. Cut through batter several times with knife for marble effect.
- Bake 40-45 minutes or until center is almost set. Cool completely on wire rack.
- Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.
Nutrition Facts : Calories 238.6, Fat 17.1, SaturatedFat 10.3, Cholesterol 83.6, Sodium 174.6, Carbohydrate 17.4, Fiber 0.2, Sugar 12.8, Protein 4.4
VANILLA RASPBERRY CHEESECAKE
Make and share this Vanilla Raspberry Cheesecake recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In small saucepan, heat raspberries with 1 T sugar until boiling.
- In small bowl, mix 1/2 T cornstarch with 1/2 T water. Add to hot mixture, stirring quickly to avoid lumps. Set aside to cool.
- In small saucepan, melt 4 T butter. Add 2 T sugar and the graham cracker crumbs. Mix thoroughly and then press into the bottom of a greased 8" springform pan.
- In mixing bowl, combine cream cheese and sugar, stirring until smooth. Add eggs one at a time, mixing gently with each addition.
- In small bowl, mix 1/2 T cornstarch with 1/2 T water. Add to cream cheese mixture and stir.
- Divide batter in half. Add the cooled raspberry mixture to one half; add 1/2 T vanilla and 1/2 c sour cream to second half.
- Pour 1/2 of vanilla batter into prepared pan, covering the crust. Carefully spread the raspberry batter on top, using a ladle or wide spoon. Finish by carefully spreading the rest of the vanilla batter on top.
- Bake at 350 degrees for 30 minutes. Move temperature down to 325 degrees, cover loosely with foil, and bake 45 minutes longer.
- After your cheesecake is finished baking, turn off oven, open the oven door, and allow to cool in oven for 15 minutes before removing to cooling rack. Chill at least 4 hours before serving.
Nutrition Facts : Calories 402.6, Fat 27.6, SaturatedFat 16.6, Cholesterol 129.6, Sodium 260.3, Carbohydrate 33.3, Fiber 0.9, Sugar 26.9, Protein 6.8
RASPBERRY AND BLUEBERRY VANILLA CHEESECAKE
Categories Cake Food Processor Mixer Egg Dessert Bake Cream Cheese Blueberry Raspberry Vanilla Summer Hazelnut Sour Cream Jam or Jelly Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make crust:
- Preheat oven to 350°F. Finely grind ground cookies, nuts and sugar in processor. Add butter and vanilla; process until moist crumbs form. Press onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake until crust is light golden, about 15 minutes. Cool. Maintain oven temperature.
- Make filling:
- Scrape seeds from vanilla beans into heavy small saucepan; add beans. Add cream and bring to boil. Cool completely. Discard beans.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add vanilla-cream mixture, sour cream and vanilla extract and beat until well blended. Beat in eggs 1 at a time.
- Gently mix 1 basket raspberries, 1 basket blueberries and cornstarch in medium bowl. Pour 2/3 of filling into crust. Sprinkle berry mixture over. Pour remaining filling over berries to cover. Bake until cake is golden and begins to crack around edges but still moves slightly in center when pan is shaken, about 1 hour 10 minutes. Let cool 10 minutes (cake will fall).
- Make topping:
- Mix sour cream, sugar and vanilla in small bowl to blend.
- Gently press down any raised edges of cake. Spoon topping evenly over cake. Bake 10 minutes. Cool cake on rack. Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
- Melt jam in small saucepan over low heat. Brush some jam over top of cake. Arrange remaining berries atop cake. Gently brush berries with remaining jam. (Can be made 8 hours ahead. Keep chilled.)
- Run small sharp knife around pan sides to loosen cake. Remove pan sides. Place cake on platter. Serve cold.
NO-BAKE VANILLA CHEESECAKE
Enjoy a slice of pure indulgence in the form of our easy no-bake vanilla cheesecake. This easy dessert is delicious served with a fresh strawberry compote
Provided by Elena Silcock
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin - or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
- To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.
Nutrition Facts : Calories 436 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
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- Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray; dust it evenly with flour and tap out any excess.
- To make the crust: place the almonds, flour, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until the nuts are finely chopped and the mixture looks sandy. In a small bowl, whisk together the egg yolk, cooled melted butter and vanilla. Add the liquid mixture to the nut mixture and pulse several times until the ingredients are well combined, moistened and crumbly. Dump the mixture into the prepared pan and, using your fingers or the bottom of a measuring cup, press into an even layer. Place the pan in the freezer for 10 minutes (or the refrigerator for 15-20 minutes) to chill; then bake for 10-15 minutes, until the crust is lightly golden. Let cool on a wire rack.
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