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.
CHEESECAKE WITH RASPBERRY SAUCE
This Cheesecake with Raspberry Sauce is the most decadent, tasty dessert. This is so rich and creamy and the raspberry sauce is sweet and tart.
Provided by Echo Blickenstaff
Categories Dessert
Time 7h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 500 kcal, Carbohydrate 46 g, Protein 7 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 134 mg, Sodium 422 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving
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.
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.
CLASSIC CHEESECAKE WITH STRAWBERRY SAUCE
This Classic Cheesecake is light and creamy, with a crisp crust, and luscious strawberry sauce on top. Cheesecakes really aren't difficult to make at all - I'll walk you through the entire process to ensure success each time you bake this!
Provided by Stephanie Simmons
Categories Dessert
Number Of Ingredients 15
Steps:
- Make the Crust: Preheat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 8 minutes. Set aside. Keep the oven on at 350.
- Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, cream the softened cream cheese until nice and creamy, about 1-2 minutes. Add the sugar and mix until just incorporated. Add the eggs, one at a time, mixing after each until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. (See photos above for what the batter will look like). Pour the batter over the baked and cooled crust, and smooth the top with a spatula.
- Prepare the Water Bath + Bake: Get out a roasting pan and set the rack aside. Bring a large pot of water to a boil. Set the springform pan with the cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below. Pour the boiling water into the roasting pan. This is the best way to do a water bath - no possibility of leakage into your cheesecake!Bake for 88-91 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
- Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a cooling rack to continue cooling. Let cool completely at room temp, then cover well with foil and refrigerate at least 4 hours or up to 2 days before removing from the pan and serving.
- Make the Strawberry Sauce: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool. It will thicken more and more the longer you let it cool. Store in the fridge in an airtight container until ready to use.
- Serve + Store: Once cheesecake has chilled, remove it from the springform pan and serve with the strawberry sauce! Keep leftovers, well covered, in the fridge for up to a week.
ROYAL RASPBERRY CHEESECAKE
This recipe reminds me of a cheesecake I often enjoyed at a restaurant in British Columbia, where I used to live. It's fit for a king!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 21
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.
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.
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- For the Crust: Crush graham crackers to a fine texture. This can easily be achieved by using a blender or food processor. Place crushed crackers in bottom of springform pan. Add butter and press crust onto bottom making and even layer. Bake at 350 degrees for 8-10 minutes. Let cool. Add roasting pan with water to oven. To avoid getting water into the springform pan wrap the outside of the pan with foil. To be safe add a double layer of foil.
- Filling: Using an electric mixer, beat cream cheese on medium speed until smooth. Gradually add sugar, sour cream, cornstarch, salt, lemon juice and vanilla. In separate bowl whisk eggs and add to cream cheese until blended. Pour into crust. Put cheesecake in bath water. Bake 50-60 minutes. Turn oven off, leave cake in the oven and leave the oven door slightly ajar for one hour. Remove cake and cool completely on wire rack. Place in refrigerator uncovered 4-8 hours.
- Sour Cream Topping: In a small bowl mix sour cream and sugar until well blended. Remove outer ring from cheesecake and smooth sour cream topping on top of cake. Replace outer ring and return to refrigerator.
- Raspberry Sauce: Rinse raspberries in cool water. Place in sauce pan. Add sugar and lemon juice. Cook over medium heat until the berries are broken down (about 10 minutes). Slightly cool. Using a sieve strain berries to remove seeds. Drizzle raspberry sauce on the plate or atop cheesecake just prior to serving.
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- Preheat oven to 325 F (165 C). Wrap the outside of a 9-inch springfoam pan with 2 sheets of aluminum foil.
- Mix the graham cracker crumbs and sugar in a bowl. Add the melted butter and mix until evenly combined. Spread the mixture evenly into the bottom of the springfoam pan. To keep the crumbs from sticking to your fingers, place a piece of plastic wrap over the crumbs and press them through the wrap using a flat bottom measuring cup. Chill in the freezer (without the plastic wrap) while you make the filling.
- In a bowl of a stand mixer fitted with paddle attachment ,beat the cream cheese on medium high speed until smooth, about 3 minutes. Turn mixer to low speed and add the flour and lemon zest. Scrape down the sides of the bowl at least once.
- Combine all the ingredients in a small saucepan. Stir. Bring to a boil and cook until sauce is thickened and translucent. Allow to cool at room temperature.
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