Raspberry Chambord Cheesecake Recipes

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RASPBERRY CHEESECAKE



Raspberry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 14h

Yield 12 to 15 servings

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

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.

RASPBERRY-SWIRL CHEESECAKE



Raspberry-Swirl Cheesecake image

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

1 cup finely ground graham crackers (5 ounces; about 8 sheets)
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries (about 1 1/2 cups)
32 ounces cream cheese, room temperature
1 pinch kosher salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

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.

CLASSIC CHEESECAKE WITH RASPBERRY SAUCE



Classic Cheesecake with Raspberry Sauce image

Provided by Olivia Mesquita

Categories     Desserts

Time 1h15m

Number Of Ingredients 13

12 Honey Graham Cracker rectangles
1/3 cup butter, melted
4 (8oz) packages cream cheese, softened
1 cup sour cream
1 cup sugar
4 large eggs
1 tablespoon cornstarch
1/8 teaspoon salt
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 pints raspberry
1/4 cup sugar
1 tablespoon lemon juice

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.

NO-BAKE RASPBERRY CHEESECAKE



No-Bake Raspberry Cheesecake image

That it's a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h30m

Yield 12 servings

Number Of Ingredients 10

3 cups graham cracker crumbs
1/3 cup granulated sugar
12 tablespoons salted butter, melted
16 ounces cream cheese, softened
2 cups vanilla yogurt
1 cup powdered sugar
1 tablespoon vanilla extract
One 8-ounce container whipped topping, such as Cool Whip
1/3 cup raspberry preserves
1 cup fresh raspberries

Steps:

  • For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
  • Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
  • For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
  • Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.

RASPBERRY CHAMBORD CHEESECAKE



Raspberry Chambord Cheesecake image

Impress your friends with this delicious marriage between a chiffon and cheesecake dessert - Light, Creamy, Low-Fat and Beautiful!! Especially attractive for Valentine's Day! Actual cooking time is minimal, but includes time in the refrigerator.

Provided by BeachGirl

Categories     Cheesecake

Time 8h40m

Yield 1 10inch cheesecake, 12 serving(s)

Number Of Ingredients 16

1 3/4 cups graham cracker crumbs or 1 3/4 cups biscotti cookie crumbs (7 oz.)
1/3 cup butter, melted
2 tablespoons water
2 (10 ounce) packages frozen raspberries
2 tablespoons cornstarch
1 envelope unflavored unsweetened gelatin powder
1/2 cup cold water
1/4 cup boiling water
32 ounces fat free cream cheese
unflavored red food coloring (enough to make it a pretty pink color)
1 cup sugar
2 tablespoons Chambord raspberry liquor (raspberry liqueur)
2 tablespoons Chambord raspberry liquor
1 cup seedless raspberry jelly or 1 cup raspberry jam
1 pint fresh raspberry
1/4 cup chocolate syrup, in squeese container

Steps:

  • CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees.
  • Spray a 9" or 10" springform pan with non-stick cooking spray.
  • Process cookies in food processor until crumbs are the size of graham cracker crumbs.
  • Mix crumbs and melted butter in a bowl. Add 2 tbs. water and mix.
  • Press crust into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool completely to room temperature
  • FILLING: Puree thawed raspberries in food processor; strain out seeds.
  • Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry.
  • Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling.
  • With whisk, stir in the cornstarch slurry and bring sauce just to a boil, stirring until thickened. Set aside.
  • In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside.
  • Beat cream cheese, sugar, 2 tbs. raspberry liqueur, and food coloring until well blended.
  • Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy.
  • Pour into crust and refrigerate several hours (or overnight) until cake is completely firm.
  • SAUCE: Microwave raspberry jelly just until softened. With whisk, blend in raspberry liqueur.
  • Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate, spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate.
  • NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.

Nutrition Facts : Calories 516.7, Fat 16.1, SaturatedFat 8.7, Cholesterol 45.9, Sodium 721.7, Carbohydrate 82, Fiber 4.2, Sugar 48.8, Protein 15.3

CHOCOLATE CHAMBORD CHEESECAKE



Chocolate Chambord Cheesecake image

This is my own creation and I think it's pretty good. I hope that you think so too. If fresh raspberries are in season place one for each slice around the finished outer top edge.

Provided by Annacia

Categories     Cheesecake

Time 1h16m

Yield 12 serving(s)

Number Of Ingredients 14

8 ounces vanilla wafers, finely crushed (2 cups of crumbs)
3 tablespoons granulated sugar
7 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, at room temperature
10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, melted and cooled
2 tablespoons all-purpose flour
1 pinch table salt
1 1/4 cups granulated sugar
3 tablespoons Chambord raspberry liquor
1 tablespoon pure vanilla extract
4 large eggs, at room temperature
3 ounces bittersweet chocolate or 3 ounces semisweet chocolate, chopped
5 tablespoons unsalted butter
1 tablespoon light corn syrup

Steps:

  • Position a rack in the center of the oven and heat the oven to 375 degrees F.
  • In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
  • In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy- about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
  • Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
  • Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month.
  • In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly.
  • To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
  • TO FREEZE:.
  • Put the unmolded, cooled cheesecake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to use.

Nutrition Facts : Calories 515.1, Fat 36.2, SaturatedFat 19.7, Cholesterol 155, Sodium 276.8, Carbohydrate 42.4, Fiber 0.4, Sugar 26.5, Protein 6.5

CHEESECAKES WITH RASPBERRY HEARTS



Cheesecakes with Raspberry Hearts image

What's better than digging into a slice of cheesecake? That's easy -- eating the whole thing! Give each guest a tiny version of the classic creamy, graham cracker-crusted treat. These cakes manage to trump the original, thanks to whimsical hearts made from raspberry puree.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 32

Number Of Ingredients 8

1 1/2 cups finely ground graham crackers (about 12)
3 tablespoons unsalted butter, melted
1 1/2 cups plus 5 tablespoons sugar
1 container (6 ounces) fresh raspberries
2 pounds (four 8-ounce packages) cream cheese, room temperature
Pinch salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature

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.

RASPBERRY RIBBON CHEESECAKE



Raspberry Ribbon Cheesecake image

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

2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
RASPBERRY SAUCE:
2-1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
FILLING/TOPPING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large egg whites
1 cup heavy whipping cream
2 to 3 tablespoons orange juice
1-1/2 cups fresh or frozen unsweetened raspberries, thawed

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.

ALMOND-CRUST RASPBERRY CHEESECAKE



Almond-Crust Raspberry Cheesecake image

A quick raspberry sauce adds pastry-shop polish to this lovely and delicious cheesecake. Get the recipe.

Provided by Phoebe Lapine

Categories     Cake     Dessert     Cream Cheese     Raspberry     Almond     Self     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 15

For the raspberry sauce:
1 pint raspberries
1 tablespoon granulated sugar
For the crust:
Vegetable oil cooking spray
2 cups slivered almonds
1/4 cup packed light-brown sugar
2 tablespoons unsalted butter, melted
Parchment paper
For the filling:
20 oz lowfat cream cheese, at room temperature
3/4 cup granulated sugar
3/4 cup lowfat sour cream
1 teaspoon pure vanilla extract
4 large eggs

Steps:

  • Heat oven to 325°. Lightly coat an 8" springform pan with cooking spray. Line bottom of pan with a round of parchment paper and wrap the outside with foil. In a small saucepan, simmer raspberries, granulated sugar and 2 tablespoons water over medium heat; cook until sauce thickens, 10 minutes. Set aside.
  • In a food processor, pulse almonds until very finely ground. Add brown sugar,butter and a pinch of salt; pulse briefly to combine. Transfer to prepared pan and press firmly into bottom to form an even crust. Add cream cheese, granulated sugar, sour cream and vanilla to food processor; puree until smooth. Add eggs 1 at a time, blending after each addition. Pour filling onto crust. Spoon raspberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally.
  • Place springform pan in a 9" x 13" baking pan. Add warm water to come 1 inch up side of springform pan. Bake until cheesecake center jiggles slightly, 50 to 60 minutes. Let stand at room temperature until cool enough to touch. Remove springform pan from water, cover cake with foil and refrigerate at least 4 hours or overnight. Run a table knife between edge of cheesecake and springform pan before gently removing side of pan.

CHAMBORD CHEESECAKE



Chambord Cheesecake image

A very nice cheesecake that just happens to have Chambord in it, fancy that! I originally found this on thatsmyhome.com. but have tweaked it a bit.

Provided by Manami

Categories     Cheesecake

Time 1h35m

Yield 1 Chambord cheesecake

Number Of Ingredients 11

1 cup chocolate wafers or 1 cup graham cracker, crumbs
2 tablespoons sugar
3 tablespoons melted unsalted butter or 3 tablespoons melted unsalted margarine
19 ounces cream cheese, softened
1 cup sugar
1/4 teaspoon vanilla extract
3 eggs
1/2 cup seedless raspberry preserves (more if needed)
4 tablespoons Chambord raspberry liquor
fresh raspberry
confectioners' sugar, for dusting the top of cheesecake

Steps:

  • Heat oven to 350ºF.
  • Mix crumbs, 2 tablespoons sugar and melted butter together. Press into bottom of 9" springform pan. Bake 10 minutes; cool.
  • Lower heat in oven to 300ºF.
  • Beat softened cream cheese in large mixing bowl. Add 1 cup sugar gradually, beat it until fluffy.
  • Add vanilla, preserves, and Chambord. Beat in eggs 1 at a time.
  • Pour over crumb mixture. Bake until center is firm, about 1 hour.
  • Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days.
  • Loosen edge of cheesecake with knife before removing side of pan.
  • Garnish with raspberries around cheesecake.

NO-BAKE RASPBERRY CHEESECAKE



No-bake raspberry cheesecake image

Customise our raspberry cheesecake by adding white chocolate, yogurt or mascarpone, or, for a richer base, swap the digestive biscuits for shortbread

Provided by Samuel Goldsmith

Categories     Dessert

Time 30m

Number Of Ingredients 8

300g digestive biscuits
100g unsalted butter, melted
500g full-fat soft cheese
100g caster sugar, plus 2 tbsp
1 tsp vanilla extract
300ml double cream
300g raspberries
icing sugar, for dusting (optional)

Steps:

  • Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
  • Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
  • Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.

Nutrition Facts : Calories 459 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.79 milligram of sodium

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