Raspberry Cheesecake With Raspberry Sauce Food

CHEESECAKE WITH RASPBERRY SAUCE

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.

HOMEMADE CHEESECAKE WITH RASPBERRY AND CHOCOLATE SAUCE

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.

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.

RASPBERRY CHAMBORD CHEESECAKE

Steps:

• CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees.
• Spray a 9" or 10" springform pan with non-stick cooking spray.
• Process cookies in food processor until crumbs are the size of graham cracker crumbs.
• Mix crumbs and melted butter in a bowl. Add 2 tbs. water and mix.
• Press crust into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool completely to room temperature
• FILLING: Puree thawed raspberries in food processor; strain out seeds.
• Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry.
• Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling.
• With whisk, stir in the cornstarch slurry and bring sauce just to a boil, stirring until thickened. Set aside.
• In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside.
• Beat cream cheese, sugar, 2 tbs. raspberry liqueur, and food coloring until well blended.
• Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy.
• Pour into crust and refrigerate several hours (or overnight) until cake is completely firm.
• SAUCE: Microwave raspberry jelly just until softened. With whisk, blend in raspberry liqueur.
• Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate, spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate.
• NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.

ORANGE CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325°F. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch springform pan.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.
• Bake 55 to 65 minutes or until almost set. Cool completely, about 2 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.
• In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.
• Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.

RASPBERRY TOPPING FOR CHEESECAKE

Steps:

• Drain defrosted raspberries- reserving liquid.
• Add water to the liquid, if needed to measure 1/2 cup.
• In a small saucepan, combine sugar and cornstarch, add berry liquid and maple syrup.
• Cook over medium heat, stirring constantly, until mixture boils and thickens, boil 1 minute.
• Stir in raspberries and cool to room temperature before serving.

LUSCIOUS LEMON CHEESECAKE WITH RASPBERRY SAUCE

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.

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.

RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 350°.
• To make crust: combine the graham cracker crumbs, 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°.
• To make 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, two 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.
• You can set the springform pan on a foil-lined baking sheet to catch any leaks.
• Bake for 15 minutes then turn down the oven temperature to 225° 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. Let the cake sit in the oven with the door open for 30 minutes. Take the cake out and let it 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.
• 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 berry mixture on top of the cake. Refrigerate until ready to serve.

NEW YORK CHEESECAKE WITH RASPBERRY AND PEACH SAUCES

Steps:

• 1. Preheat oven to 375° F. Make crust: in medium bowl, using a fork, toss crumbs with butter and sugar until moistened. Use a little more butter if necessary to obtain the right consistency. Transfer mixture in a well-greased 10-inch springform pan and evenly press mixture with fingers over the bottom and up sides of pan. Bake for 5 minutes. Cool on wire rack.
• 2. Increase oven temperature to 450° F. Make filling: In large bowl of electric mixer at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until well blended. Beat in eggs and egg yolks one at a time; beat until smooth, scraping bowl with spatula occasionally. Beat in cream.
• 3. Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature to 250° F. Bake 70 minutes longer or until center is set but not firm. Remove to rack. Cool two hours. Move to refrigerator overnight.
• Optional topping:.
• 4. With back of spoon, spread sour cream evenly over top of cake within ½ inch of edge. Set cake aside. In food processor, puree raspberries with their syrup; pour through sieve placed over medium-sized saucepan. Discard seeds. Mix cornstarch with puree until blended. Bring to boiling, stirring constantly; simmer 1 minute or until sauce is thickened and clear.
• 5. Pour raspberry sauce into small bowl. In clean food processor, puree peach slices with ¼ cup sugar until blended; pour into small bowl; set aside. Remove sides of springform pan, place cake on serving dish. Spoon raspberry sauce over sour cream, covering half the surface. Spread peach puree on the other half.
• 6. Arrange kiwifruit and peach slices along the line where the raspberry sauce meets the peach puree. Add whole raspberries as desired. Cut cake into wedges to serve. Pass remaining raspberry sauce and peach puree.

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.