Cheesecake Factory Ruby Chocolate Raspberry Cheesecake Recipes

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 FACTORY RUBY CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Note: For best results, bake 24 hours in advance.
• Crust: Preheat oven to 325 degrees.
• Combine all nut meals and vanilla wafer crumbs with melted butter.
• Press into a 9 inch oiled springform pan. Cover as much of the inner pan as possible.
• Bake crust at 350 degrees for 10 minutes. Set aside for 30 minutes.
• Cheesecake Filling: In advance, leave cream cheese, sour cream and eggs outside fridge to make them room temperature.
• With beater set to low speed, beat the cream cheese until light and fluffy.
• Add the sugar in small amount and beat until combined.
• Add each egg one at a time and beat after each egg until combined.
• Add the flour, almond extract and melted ruby chocolate.
• Add the sour cream last.
• Pour filling into the cooled crust.
• Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil. Make sure there are no leaks! Set in a large roasting pan lined with a dish towel. Bring 4 cups of water to a boil.
• Set foil lined pan into the roasting pan. Add boiling water until it reaches halfway up the sides of the foil barrier.
• Bake cheesecake at 325 degrees for 1 hour.
• When time is up, turn oven off, prop open oven door and leave in oven for one hour.
• After one hour, remove from oven.
• Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
• Raspberry sauce: Add the raspberries, sugar, water, and lemon juice to a medium saucepan.
• Cook over medium heat stirring often until the mixture comes to a boil.
• In a small bowl mix together the cold water and cornstarch. Stir the mixture into the boiling raspberry sauce. Cook until the berries are melted down but still chunky.
• Remove the pan from the heat and stir in the almond and salt.
• Allow the sauce to cool. Pour onto the cooled cheesecake.

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.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust. , In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
• Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, beating well after each addition.
• Blend in sour cream and vanilla; pour over crust.
• Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
• Add red raspberry preserves; mix well.
• Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
• Bake at 325°F for 1 hour and 25 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Melt chocolate pieces and whipping cream over low heat stirring until smooth.
• Spread over cheesecake.
• Chill.
• Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Soften cream cheese in microwave on high for 15 to 20 seconds.
• Preheath oven to 350 degrees F.
• Beat cream cheese until fluffy with mixer.
• Gradually beat in condensed milk until smooth.
• Add egg, lemon juice and vanilla; mix well.
• Arrange rasberries on bottom of crust.
• Slowly pour cheese mixture over fruit.
• Bake 30 to 35 minutes or until center is almost set.
• Cool.
• In small saucepan, over low heat, melt semi-sweet chocolate squares with whipping cream.
• Cook and stir until thickened and smooth.
• Remove from heat.
• Top cheesecake with chocolate glaze; chill.
• Garnish as desired.