Italian Cream Cheese Cake With Raspberry Sauce Recipes
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
ITALIAN CREAM CHEESE CAKE
Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.
Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.
RICOTTA CHEESECAKE WITH RASPBERRY AND CRANBERRY SAUCE
Using both ricotta and cream cheese means you end up with a cheesecake that's light and fluffy yet still creamy. Start with all the ingredients at room temperature, and make sure the ricotta is well drained (sit it in a fine sieve over a bowl for 30 mins). For those healthy people out there, I've not tried it with lower fat cream cheese, but I've heard it doesn't work anywhere near as well, so push the boat out on this one!
Provided by Snowbunny Andorra
Categories Cheesecake
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the biscuit crumbs, 40g of sugar and the butter until well combined, then press into the base of a well-greased no-leak spring-form pan. Refrigerate for 45 minutes.
- Beat the cream cheese until no lumps remain, then add the ricotta and 200g sugar. If using an electric beater or food processor, do this at the lowest speed to avoid too much air being incorporated (which will make the cheesecake sink when removed from the oven!).
- Add 1 tbsp of corn flour and continue beating.
- Add the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Beat in the zest of one lemon and the seeds from the vanilla pod. Add a little salt to taste.
- Remove the pan from the fridge and pour the filling on top of the crust.
- Place the pan in a large roasting tin and fill to halfway up the cheesecake pan with hot water. This will prevent burning and sticking during the baking.
- Bake at 180C for approximately 75minutes (check after 60), or until the top of the cake is golden and there is a slight wiggle in the centre when you shake the pan gently.
- Remove from the oven and water bath and allow to cool to room temperature before covering and refrigerating for approx 6 hours, or until thoroughly cooled.
- For the sauce, combine raspberries, cranberries, 100g sugar, 1tbsp corn flour and the zest of a lemon in a large pan and cook over a medium heat until thickened. Taste and add more sugar for a sweeter sauce or more zest for a tangier sauce. Remember that it will taste a lot sweeter when hot than it does when it's served from the fridge.
- Allow to cool, then refrigerate.
- Serve the cheesecake drizzled with a little of the sauce.
Nutrition Facts : Calories 761.5, Fat 38, SaturatedFat 21.8, Cholesterol 236.2, Sodium 380.2, Carbohydrate 89.6, Fiber 4, Sugar 70.5, Protein 19.1
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