RASPBERRY CHEESECAKE
This classic cheesecake is my family's favorite dessert and it is so delicious, I make it even in the winter using frozen raspberries.-Lori Manthorpe, Ile Bizard, Quebec
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- For crust, combine flour, sugar and half of lemon zest. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat one-third of dough onto the bottom of 9-in. springform pan with the side removed. Bake at 400° for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1-3/4 in. Set aside. , For filling, beat the cream cheese, sugar and flour until smooth. Beat in milk and salt. Add eggs and yolk, beat on low speed just until combined. Stir in the remaining lemon zest., Bake at 375° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Combine sauce ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.
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.
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
RASPBERRY-SWIRL CHEESECAKE
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h5m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
- Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
- Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
- Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
- Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
- Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.
SCRATCH RASPBERRY CHEESECAKE
If you enjoy making your dishes from scratch and revel in the subsequent feeling of achievement, you'll have fun with this delicious dessert. I think your family will enjoy it!
Provided by Bone Man
Categories Cheesecake
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350-degrees F. Mix the crust ingredients in a bowl and press in the blend into a 7" x 11" baking dish.
- Bake the crust in the pre-heated oven for 10 minutes and allow it to cool.
- To prepare the filling, use a Kitchen Aide or electric mixer to whip the cream cheese. Blend in the powdered sugar and the vanilla. By hand, fold in the whipped topping. Spread this mix on the cooled crust and refrigerate.
- Next, prepare the sauce: cook the sugar, water, and cornstarch in a saucepan, whisking until it is thick and clear. Remove from the heat and add the gelatin powder. Stir until it is dissolved.
- When the mix has cooled, add in the raspberries. Spread this blend on top of the cream cheese and refrigerate again until the top layer thickens. Serve cold.
Nutrition Facts : Calories 360, Fat 17.5, SaturatedFat 10.3, Cholesterol 48, Sodium 199.7, Carbohydrate 49.3, Fiber 2, Sugar 38.4, Protein 3.2
RASPBERRY CHEESECAKE
This is the best cheesecake recipe I've come across. The recipe (from Barefoot Contessa) is written to include the raspberry topping but the cheesecake is good enough to serve all on it's own, or with whatever topping you like. This cake has to be made the day before you plan on serving it so, plan ahead! Making this the day before makes this a perfect dessert for a dinner party. I'm sorry about the way the topping ingredient list looks...I could not, for the life of me, get it through the editor correctly. Should read: 1 C. raspberry jelly or currant jelly or strawberry jelly (do not use jam).
Provided by Hey Jude
Categories Cheesecake
Time 3h10m
Yield 12-15 serving(s)
Number Of Ingredients 12
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.
RASPBERRY RIBBON CHEESECAKE
Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!-Peggy Frazier, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm., In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. , In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. , Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. , Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. , Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.
Nutrition Facts : Calories 286 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
STRAWBERRY CHEESECAKE IN 4 EASY STEPS
Follow our step-by-step recipe for this easy no-cook cheesecake - a delicious summer dessert for all occasions
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h30m
Number Of Ingredients 8
Steps:
- To make the base, 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. Transfer the crumbs 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.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
- Slice the vanilla 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.
- Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, 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 remove it from the tin, 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. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.
Nutrition Facts : Calories 393 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
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