Raspberry Cheesecake Floats Recipes

RASPBERRY CHEESECAKE BITES

Raspberry Cheesecake Bites image

These Raspberry Cheesecake Bites are to die for. Easy to make and will be a hit with all cheesecake lovers. This is a must try recipe!

Provided by Chef Rodney

Categories Dessert

Time 1h17m

Number Of Ingredients 10

Ingredients

1 1/2 cups Graham Cracker Crumbs
4 Tbsp Unsalted Butter (melted)
3 Tbsp White Sugar
1/4 Tsp Ground Cinnamon
32 oz Low Fat Cream Cheese (room temperature)
1 1/2 cup White Sugar
1/4 Tsp Salt
1 Tsp Vanilla Extract
4 Eggs (room temperature)
8 oz Raspberry Jam

Steps:

Preheat the oven to 325°F.
Line a cupcake pan with liners. Set aside.
In a small bowl mix the graham cracker crumbs, butter, sugar, and cinnamon.
Pour 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press it into a packed layer. Bake for 5 minutes.

Nutrition Facts : Calories 248 kcal, Carbohydrate 33 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 63 mg, Sodium 300 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

RASPBERRY CHEESECAKE

Raspberry Cheesecake image

Provided by Ina Garten

Categories dessert

Time 14h

Yield 12 to 15 servings

Number Of Ingredients 12

Ingredients

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.

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