Cheesecake With Raspberries Recipes

RASPBERRY CHEESECAKE

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.

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 1/2 -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. Test your oven with an oven thermometer to be sure it's accurate! 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 for about 5 minutes, until light and fluffy. Reduce 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.
• Place the cheesecake on a sheet pan and 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.
• Melt the jelly in a medium saucepan over low heat. Toss the raspberries in the warm jelly gently until well mixed. Pile the berries on top of the cake. Refrigerate until ready to serve.

LIGHTER RASPBERRY CHEESECAKE RECIPE BY TASTY

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!

RASPBERRY CHEESECAKE

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.

CHEESECAKE WITH RASPBERRIES

Steps:

• Heat oven to 350ºF.
• Combine 1 cup flour, oats, nuts, butter and brown sugar; press onto bottom of 9-inch springform pan. Bake 15 min.
• Meanwhile, beat cream cheese, granulated sugar, vanilla and remaining flour in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese mixture 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 cheesecake 4 hours. Top with raspberries before serving.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
• Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

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.

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.

CHEESECAKES WITH RASPBERRY HEARTS

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 3 tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to rack to cool.
• Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar.
• With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining 1 1/2 cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each (do not overmix) and scraping bowl.
• Spoon 3 tablespoons filling over crust in each cup. Drop two dots of raspberry puree about 1 inch apart in cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart.
• To bake, set tins in oven in roasting pans filled halfway with hot water; bake until set, about 34 minutes, rotating halfway through. Transfer tins to racks to cool completely. Refrigerate in tins, uncovered, at least 4 hours; remove from tins. Refrigerate in air-tight containers up to 5 days.

NEW YORK STYLE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 350.
• In a medium bowl, combine crust ingredients until moistened.
• Press into bottom and 1 inch up sides of a 9 inch springform pan. Bake for 8 minutes and cool completely.
• Increase oven temperature to 450.
• Blend cream cheese and sugar in large bowl on medium high until fluffy, about 5 minutes.
• Reduce speed to medium and add eggs and egg yolks 2 at a time, beating until mixed. Tip: Don't beat for too long or it incorporates too much air and the cheesecake will crack.
• With mixer on low, mix in sour cream, lemon zest, and vanilla. Mix and pour into crust.
• Bake cake for 15 minutes and then reduce oven temperature to 225. Bake an additional 1 hour and 15 minutes.
• Turn off oven and open oven door. Cake will not be completely set in center but leave in oven for 30 minutes.
• Remove from oven and let sit out for another 2-3 hours until completely cooled.
• Cover with plastic wrap and chill overnight in refrigerator.
• Remove sides of pan by carefully running a hot knife around the edges.
• For topping, melt jam in a saucepan over low heat.
• In a bowl, gently toss raspberries with jam until well mixed.
• Using a spoon, carefully arrange raspberries over top of cheesecake. Refrigerate until ready to serve.