Cheesecake With Raspberry Sauce Recipes

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.

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.

CLASSIC CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F with a rack in the middle-lower part of your oven.
• Grease a 9-inch springform pan with butter.
• Wrap the pan in foil, making sure the bottom is completely covered. Reserve.
• Crush the graham crackers in a food processor until finely crumbed.
• Mix the crumbs and the melted butter until it resembles wet sand. Transfer that mixture to the springform pan and press evenly onto the bottom.
• Bake the crust for 8 to 10 minutes or until it starts to brown slightly. Take it off from oven and let it cool.
• Beat the cream cheese, the sour cream, the sugar, the cornstarch, the salt, the lemon juice and the vanilla extract until creamy and without any lumps, about 5 minutes on medium speed. Make sure you give it some extra love with a spatula, so everything gets incorporated!
• Mix the eggs, one at a time, over low speed, just until blended. The mixture should be creamy and silky.
• Pour the batter over the cooled crust.
• Set the springform pan - still wrapped in foil - in a baking dish. Fill it with enough boiling water to cover 2 inches of the bottom of the pan. Bring the whole set to the oven and bake at 350 degrees for 55 minutes or until the outside looks slightly puffed but the center is still jiggly.
• Once cheesecake is done, turn off the oven but keep the cheesecake in there, cooling for at least one hour with the oven door slightly open.
• After one hour, transfer cheesecake to a wire rack and let it cool completely before transferring it to the fridge.
• Chill the cheesecake overnight, uncovered.
• Before serving, let the cheesecake stand at room temperature for at least 30 minutes.
• Unmold the cake, transfer to a serving dish and top it with the sauce.
• Combine all ingredients in a saucepan and cook for about 10 minutes or until the raspberries are broken down. If desired, pass the sauce through a strainer to remove seeds.
• Let it cool and serve over your cheesecake. If desired, decorate the top of the cheesecake with some fresh raspberries.

KEY LIME CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
• In large bowl, beat cream cheese until smooth. Gradually beat in sugar. At low speed of electric mixer, beat in eggs 1 at a time, blending just until smooth. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
• Bake 55 to 65 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove side of pan; cool to room temperature on cooling rack. Cover and refrigerate overnight or up to 2 days.
• To make sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce. Cover and refrigerate any remaining cheesecake and sauce.

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.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

ROYAL RASPBERRY CHEESECAKE

Steps:

• In a bowl, combine the flour, sugar and lemon zest. Cut in butter until mixture is crumbly. Stir in egg yolk and vanilla. Pat 1/2 of mixture on the bottom of a greased 9-in. springform pan with the sides removed. Bake at 400° for 7 minutes or until golden. Cool completely on a wire rack. Attach the sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up the sides and press onto the bottom crust along the sides of pan. Set aside. , For filling, in a large bowl, beat cream cheese, lemon zest and vanilla until smooth. Combine sugar, flour and salt; add to cream cheese mixture, beating until smooth. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place pan on a baking sheet. , Bake at 375° for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, combine the cornstarch and crushed raspberries in a saucepan until blended. Stir in jelly. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; strain to remove berry seeds. Discard seeds. Cool sauce; refrigerate until serving. Just before serving, remove sides of pan. Cut cheesecake into slices; garnish with sauce and fresh berries. Refrigerate leftovers.

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.

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.

BRIE CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350 F.
• Lightly butter a 9 1/2 inch springform pan.
• Cut a piece of wax paper or parchment to fit base of pan.
• Butter it and line bottom of pan with this.
• Put a piece of foil over outside of pan from the bottom in case the bottom seal is not tight.
• Cheesecake: In a food processor, combine cheeses with 3/4 cup sugar.
• Process until mixture liquifies, scraping down sides of the bowl.
• Add eggs and remaining sugar and continue to process until very smooth.
• Pour into prepared pan.
• Set pan in a larger ovenproof pan and add enough hot water to reach halfway up the sides of the springform pan.
• Bake 45 minutes, turn oven off, leave in an additional 15 minutes, then remove from oven and take out of water bath.
• Cool.
• Cover with saran wrap and refrigerate overnight.
• To serve, remove pan sides and invert onto serving platter.
• Smooth top, if necessary.
• Serve with raspberry sauce on the side.
• Raspberry sauce: Thaw raspberries.
• Puree in blender.
• Press through fine strainer to remove seeds.
• Mix in Grand Marnier.

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.