CHEESECAKE WITH RASPBERRY SAUCE
This Cheesecake with Raspberry Sauce is the most decadent, tasty dessert. This is so rich and creamy and the raspberry sauce is sweet and tart.
Provided by Echo Blickenstaff
Categories Dessert
Time 7h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 500 kcal, Carbohydrate 46 g, Protein 7 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 134 mg, Sodium 422 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving
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.
BRIE CHEESECAKE RECIPE BY TASTY
Recreating the viral TikTok viral Brie cheesecake was a challenge for producer Ivanna, but we came up with an easy-to-follow recipe to save you all the trouble. This creamy, cheesy, and sweet cheesecake recipe will definitely impress your guests!
Provided by Ivanna Lopez Guajardo
Categories Desserts
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C). Line an 8-inch round baking pan with parchment paper.
- Using a sharp knife, remove the top layer of wax from the Brie wheels. Scoop out the cheese and transfer to a large bowl. Discard the wax.
- To the bowl with the Brie, add the sugar and pancake mix and beat with an electric hand mixer on low speed for 60 seconds, or until smooth.
- Add the egg, heavy cream, vanilla, and baking powder and mix on low speed until incorporated, about 30 seconds.
- Pour the batter into the prepared pan and smooth the top.
- Bake the cheesecake for 20 minutes, or until set around the edges but slightly jiggly in the center. Remove from the oven and let cool at room temperature for 20 minutes, then chill in the refrigerator for 1 hour.
- Transfer the cheesecake to a serving platter. Garnish with the sliced strawberries and finish with a drizzle of caramel sauce.
- Slice and serve. Leftovers will keep in an airtight container in the refrigerator for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 203 calories, Carbohydrate 15 grams, Fat 14 grams, Fiber 0 grams, Protein 5 grams, Sugar 13 grams
BRIE CHEESECAKE WITH RASPBERRY SAUCE
A deliciously different cheesecake. Always gets raves when I take it to dinner parties or dessert auctions.
Provided by ktdid
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Lightly butter a 9 1/2 inch springform pan.
- Cut a piece of wax paper or parchment to fit base of pan.
- Butter it and line bottom of pan with this.
- Put a piece of foil over outside of pan from the bottom in case the bottom seal is not tight.
- Cheesecake: In a food processor, combine cheeses with 3/4 cup sugar.
- Process until mixture liquifies, scraping down sides of the bowl.
- Add eggs and remaining sugar and continue to process until very smooth.
- Pour into prepared pan.
- Set pan in a larger ovenproof pan and add enough hot water to reach halfway up the sides of the springform pan.
- Bake 45 minutes, turn oven off, leave in an additional 15 minutes, then remove from oven and take out of water bath.
- Cool.
- Cover with saran wrap and refrigerate overnight.
- To serve, remove pan sides and invert onto serving platter.
- Smooth top, if necessary.
- Serve with raspberry sauce on the side.
- Raspberry sauce: Thaw raspberries.
- Puree in blender.
- Press through fine strainer to remove seeds.
- Mix in Grand Marnier.
Nutrition Facts : Calories 249.7, Fat 15.2, SaturatedFat 8.9, Cholesterol 131.1, Sodium 187.4, Carbohydrate 21.8, Sugar 21.1, Protein 7.2
BRIE WITH RASPBERRY CHIPOTLE SAUCE
A quick & easy treat for your guests! The sauce can be made ahead, covered & refrigerated for up to 3 days. If raspberries aren't available (or too expensive), substitute with cranberries & cranberry cocktail.
Provided by CountryLady
Categories Raspberries
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Set aside 1/4 cup of the raspberries on a paper towel.
- Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil.
- Reduce heat and simmer until slightly thickened, about 5 minutes.
- Transfer to a sieve and press through into a bowl.
- Place Brie on parchment paper lined (or greased) baking sheet and bake in preheated 350F oven until softened, about 10 minutes.
- Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce.
- Sprinkle with remaining raspberries and cut into wedges.
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