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 CHEESECAKE
There are two keys to getting a light, creamy cheesecake: First, you'll want to make sure all the ingredients, particularly the cream cheese, sour cream and eggs, are at room temperature. And second, you should whip the batter until it's light and fluffy. Cheesecake fillings tend to be bland, so I added pure vanilla extract and freshly grated lemon zest to the batter. Then, after the cheesecake was baked and cooled, I mixed fresh raspberries with warm currant jelly and piled it all on top. Easy and dramatic is my idea of the perfect party dessert - my friends went crazy when I brought it to the table!
Provided by Ina Garten
Categories dessert
Time 4h45m
Yield 12 to 15 servings
Number Of Ingredients 12
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 1/2 -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. Test your oven with an oven thermometer to be sure it's accurate! 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 for about 5 minutes, until light and fluffy. Reduce the mixer to medium and add the eggs and egg yolks, two 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.
- Place the cheesecake on a sheet pan and 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.
- Melt the jelly in a medium saucepan over low heat. Toss the raspberries in the warm jelly gently until well mixed. Pile the berries on top of the cake. Refrigerate until ready to serve.
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
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