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.
SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE
One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. -Brittney Segobiano, Geneseo, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds., Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate. , In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust. , Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with additional raspberries if desired.
Nutrition Facts : Calories 505 calories, Fat 35g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
RASPBERRY SWIRL NO-BAKE CHEESECAKE
This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round. The recipe calls for straining the raspberry sauce to remove the seeds, but adding a small spoonful of the seeds back to the purée for texture and crunch is a nice touch. Make sure to allow plenty of time (at least 8 hours) for the cheesecake to chill and set before slicing. Even then, this silky dessert will be softer and more pudding-like than a traditional baked cheesecake. That's the beauty of it.
Provided by Yossy Arefi
Categories cakes, custards and puddings, dessert
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
- Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
- Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
- Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
- To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 33 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 307 milligrams, Sugar 23 grams, TransFat 0 grams
RASPBERRY CHEESECAKE SHAKE
Make and share this Raspberry Cheesecake Shake recipe from Food.com.
Provided by clanwood
Categories Frozen Desserts
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place 6 (16 oz) glasses in the freezer to chill if desired.
- Combine frozen raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda in a blender.
- Blend until you have a smooth mixture.
- Divide mixture into the 6 chilled glasses.
- Using remaining ice cream, put a scoop in each glass.
- Fill glasses with remaining cream soda and serve.
Nutrition Facts : Calories 330.6, Fat 15.6, SaturatedFat 9.6, Cholesterol 57.8, Sodium 126.2, Carbohydrate 45.5, Fiber 3.2, Sugar 40.4, Protein 4.8
RASPBERRY CHEESECAKE SMOOTHIE
I got this recipe from the Old Orchard website. It sounded so good, so I tried it and thought it was very tasty. If you like raspberry cheesecake, you're going to love this cool, refreshing smoothie.
Provided by Northwestgal
Categories Smoothies
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients in a blender and puree on high until smooth and well blended.
- Serve in tall glasses topped with whipped cream and a maraschino cherry.
- Garnish with a fresh sprig of mint, if you wish.
Nutrition Facts : Calories 210.6, Fat 15, SaturatedFat 9.4, Cholesterol 47.6, Sodium 254.4, Carbohydrate 9.5, Sugar 3.5, Protein 9
MINI RASPBERRY SWIRL CHEESECAKES
These heavenly, individual-sized raspberry swirl cheesecakes are perfect for any occasion.
Provided by Angela
Categories Cheesecake Cupcakes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
- Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
- Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
- Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
- Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
- Refrigerate before serving.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 20.2 g, Cholesterol 54.1 mg, Fat 14.1 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 7.1 g, Sodium 187 mg
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