Raspberry Sauce For Cheesecake Recipes

CLASSIC CHEESECAKE WITH RASPBERRY SAUCE

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.

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.

CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350.
• In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
• Press evenly into the bottom of a 9-inch springform pan.
• In a separate large bowl, cream sugar and cream cheese until very smooth.
• Mix in sour cream and eggs.
• Fold in salt, vanilla, and lemon zest.
• Pour over crust.
• Place a pan of water on the oven rack below the one where the cheesecake will bake.
• Bake cheesecake for 45 minutes to 1 hour or until edges of crust are golden brown.
• Turn off oven and let the cheesecake sit inside the oven for 1 hour.
• Allow cheesecake to cool on the counter, covered, for 1 hour.
• Refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.

RASPBERRY SAUCE FOR CHEESECAKE

Steps:

• combine raspberries, sweetener, water,, and cornstarch in stainless steel pot over medium heat and bring to a boil.
• reduce heat to medium low and mash berries with a spoon or fork.
• cook berries for 10 to 12 minutes until mixture thickens slightly.
• pour berries into a fine mesh strainer and strain out seeds. Add vanilla to strained sauce and refrigerate.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

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.

RASPBERRY SAUCE

Steps:

• Combine rasperries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.