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.
RASPBERRY-SWIRL CHEESECAKE
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
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.
KETO RASPBERRY CHEESECAKE
An easy keto raspberry cheesecake recipe, topped with raspberry puree. Eight ingredients are all you need to make this low-carb dessert.
Provided by Holistic Yum
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 6h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
- Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the entire bottom of the pan in an even layer.
- Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.
- Add eggs one at a time to the bowl while mixer is running and beat for 1 minute after each addition until the mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto the prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.
- Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon add dollops of raspberry puree onto the cheesecake batter in the pan. Lightly drag a knife or a toothpick through the puree to create a decorative pattern.
- Bake cake on the center rack of the hot oven until sides of the cheesecake are firm and only 2 to 3 inches in the center remain slightly jiggly if you shake the pan, about 75 minutes.
- Remove cheesecake from oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.
- To remove from pan, gently run a sharp knife between cheesecake and ring of springform pan. Unlatch pan and lift ring off cheesecake, leaving pan bottom in place to serve. Top with reserved berries and any remaining puree.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 32.8 g, Cholesterol 157.7 mg, Fat 43.2 g, Fiber 3.2 g, Protein 12.3 g, SaturatedFat 21 g, Sodium 245.1 mg, Sugar 1.8 g
WHITE CHOCOLATE RASPBERRY CHEESECAKE
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.
Provided by Cindy Catudal Shank
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10h
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g
RASPBERRY CHEESECAKE - KING ARTHUR FLOUR
I saw this recipe in a King Arthur Flour magazine today. The picture looked incredible! "This classic rich cheesecake features an inner raspberry swirl.'
Provided by senseicheryl
Categories Cheesecake
Time 50m
Yield 1 9 inch pan, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- To make the crust: stir together the cracker crumbs, sugar and melted butter. Press the crumbs into a 9-inch pie pan that's at least 1 1/2 inches deep. Bake the crust for 7 to 9 minutes, until it's barely beginning to color.
- To make the filling: mix the sugar and clear jel, then blend into the softened cream cheese until smooth. Add the vanilla, then the eggs, stirring until blended.
- Pour the batter into the crust. Dollop the jam over the batter. Use a small spoon to turn and swirl the jam into the batter.
- Bake the cheesecake for about 40 to 45 minutes; the center will read 160 degrees on an instant-read thermometer and will still seem soft and "jiggly." Remove from the oven and cool to room temperature, then refrigerate. Serve topped with fresh raspberries and whipped cream, if desired.
Nutrition Facts : Calories 500, Fat 32.6, SaturatedFat 19.5, Cholesterol 154.6, Sodium 347.4, Carbohydrate 45.1, Fiber 0.5, Sugar 34.4, Protein 8
CREAM TEA SCONES BY KING ARTHUR FLOUR
These scones couldn't be more basic - or more delicious. Simply stir together flour, sugar, salt, leavening, vanilla, and enough cream to make a cohesive dough. Pat into circles, cut into wedges, chill, bake - and enjoy ultra-tender, warm "cream tea" scones, perfect with butter and fresh preserves. I like to cut up fresh fruit and add to batter, YUM
Provided by Bonnie G 2
Categories Breads
Time 30m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).
- Whisk together the flour, baking powder, salt, and sugar.
- Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
- Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
- Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired.
- Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
- For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
- Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.
- Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.
- Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.
RASPBERRY-CHOCOLATE CHIP MUFFINS
One word: Mmmmmm! Adapted from a King Arthur Flour recipe. Tried it with blueberries and it was awesome!! I have changed the temperature of the oven for 350 as 400 was a bit too high. :)
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your oven to 350°F Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan; or lightly grease a silicone muffin pan.
- Prepare the crumb topping by mixing the ingredients together until very moist and crumbly. Set aside.
- In a large bowl, whisk together the melted margarine, milk, and eggs. In a separate bowl, whisk together the flour, sugar, baking powder, salt, and chocolate chips. Add the dry mixture to the liquid and stir until combined.
- Divide the batter evenly among the muffin cups. Push three small or two large raspberries down into the top of the batter; they don't need to be covered by batter. Sprinkle with the crumb topping, using a slightly heaped tablespoon for each muffin.
- Bake the muffins for 20 to 25 minutes, until they are golden brown and feel set when you touch them in the middle. Remove them from the oven, and let them stand for 5 minutes before removing from the pan.
Nutrition Facts : Calories 319.9, Fat 13.4, SaturatedFat 5.1, Cholesterol 31.8, Sodium 299.5, Carbohydrate 48.1, Fiber 2, Sugar 27.9, Protein 4.9
GOLDEN VANILLA POUND CAKE - KING ARTHUR FLOUR
I received an email today from King Arthur Flour and this recipe was featured. You can refer to the www.kingarthurflour.com website: This pound cake is a rich, dark brown outside, with an ultra-fine, golden crumb. If you like a dense, firm, loaf-shaped classic pound cake, then this one's for you. One non-traditional touch: the vanilla-sugar glaze drizzled on top before baking, which gives the cake a crackly-crunchy top crust.
Provided by senseicheryl
Categories Dessert
Time 1h15m
Yield 9 inch pan, 18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
- In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
- Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.
- Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
- To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.
- Drizzle the topping over the batter.
- Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.
- Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.
Nutrition Facts : Calories 236.2, Fat 12.1, SaturatedFat 7.2, Cholesterol 87.7, Sodium 119.8, Carbohydrate 28.4, Fiber 0.3, Sugar 18.3, Protein 3.5
MAPLE GRANOLA
Make and share this Maple Granola recipe from Food.com.
Provided by Redsie
Categories Breakfast
Time 2h10m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well.
- In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. Pour over the dry mixture in the bowl, stirring and tossing till everything is very well combined; a spoonula or large stirring spoon work well here.
- Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal. Bake in a preheated 250°F oven for 2 hours, stirring the mixture with a heatproof spatula, spoonula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. When the granola is a light golden brown, remove it from the oven and cool completely on the pans.
- Transfer the granola to a large bowl, and mix in the raisins and any additional dried fruit desired-dates, figs, currants, cranberries, cherries, apricots, blueberries, etc.
- Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.
Nutrition Facts : Calories 529.3, Fat 31.2, SaturatedFat 10.6, Sodium 83.4, Carbohydrate 55.4, Fiber 9.3, Sugar 19.8, Protein 12.5
KING ARTHUR CHEESCAKE IN A JAR
This was sent to me by KAF and it looks like such fun, my family loves cheesecakes and this would be so easy. The description they give is: a simple and easy way to make individual servings of cheesecake that are perfectly portable. Your slow cooker is the key to creating the warm, moist environment that's best for baking cheesecakes. I added a few drops of food coloring just for fun and to make them show up better A hint they also supplied was "The slow cooker method works well for almost any cheesecake batter. Imagine a buffet of your favorite flavors, each in a perfect little jar!" Cheesecakes will stay fresh in their jars in the fridge for up to a week.
Provided by Bonnie G 2
Categories Cheesecake
Time 2h30m
Yield 1/2 pints, 7 serving(s)
Number Of Ingredients 8
Steps:
- To make the crust: Blend together the graham cracker crumbs and sugar. Place 2 tablespoons in the bottom of each of seven 1/2-pint canning jars, such as Mason jars. Press down lightly. Set the jars aside.
- To make the batter: Place the softened cream cheese into the bowl of your mixer. Beat on medium-high speed for 2 minutes, to aerate and remove any lumps. Be sure to scrape the bowl at least twice.
- Stop the mixer, scrape the bowl, and add the sugar and cornstarch. Beat on medium speed for 2 more minutes. Stop again, scrape, and add the vanilla, eggs, and cream. Beat for 2 more minutes on low speed.
- Prepare a 7- to 8-quart slow cooker for baking. Place the crust-filled jars into the pot. Fill each jar 3/4 full of cheesecake batter, taking care not to drip any down the outsides of the jars.
- Place the canning lid of each jar on lightly. This is to prevent water from dripping into the cheesecake while you fill the crock pot. Carefully pour warm water into the crock pot around the jars. The water level should come 3/4 of the way up the sides of the jars. When you're done pouring, remove the jar lids and set aside for later.
- Cover the slow cooker and cook on high for 1 to 2 hours. All slow cookers are different, so the times may vary quite a bit. The cheesecakes are done when the centers are no longer jiggly or wobbly, and a knife inserted into the cake about 1/2" from the edge comes out clean.
- Turn off the slow cooker and allow the cheesecakes to rest for about 20 minutes to cool slightly before handling. Remove the jars and place on the counter to cool for another hour before sealing and placing in the fridge to chill for several hours, or overnight.
- To serve, simply open the jar, top with fresh berries, chocolate chips, hot fudge, or whipped cream, and dive in with a long-handled spoon. These are very rich cakes, so one jar will feed two people; or any leftovers can be refrigerated for serving later.
Nutrition Facts : Calories 802.1, Fat 54.9, SaturatedFat 30.6, Cholesterol 224.4, Sodium 504, Carbohydrate 69.1, Fiber 0.4, Sugar 57.5, Protein 10.9
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