RASPBERRY CHEESECAKE
This classic cheesecake is my family's favorite dessert and it is so delicious, I make it even in the winter using frozen raspberries.-Lori Manthorpe, Ile Bizard, Quebec
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- For crust, combine flour, sugar and half of lemon zest. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat one-third of dough onto the bottom of 9-in. springform pan with the side removed. Bake at 400° for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1-3/4 in. Set aside. , For filling, beat the cream cheese, sugar and flour until smooth. Beat in milk and salt. Add eggs and yolk, beat on low speed just until combined. Stir in the remaining lemon zest., Bake at 375° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Combine sauce ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.
Nutrition Facts : Calories 313 calories, Fat 14g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 178mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
RASPBERRY-SWIRL CHEESECAKE
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h5m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
- Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
- Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
- Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
- Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
- Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.
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.
SCRATCH RASPBERRY CHEESECAKE
If you enjoy making your dishes from scratch and revel in the subsequent feeling of achievement, you'll have fun with this delicious dessert. I think your family will enjoy it!
Provided by Bone Man
Categories Cheesecake
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350-degrees F. Mix the crust ingredients in a bowl and press in the blend into a 7" x 11" baking dish.
- Bake the crust in the pre-heated oven for 10 minutes and allow it to cool.
- To prepare the filling, use a Kitchen Aide or electric mixer to whip the cream cheese. Blend in the powdered sugar and the vanilla. By hand, fold in the whipped topping. Spread this mix on the cooled crust and refrigerate.
- Next, prepare the sauce: cook the sugar, water, and cornstarch in a saucepan, whisking until it is thick and clear. Remove from the heat and add the gelatin powder. Stir until it is dissolved.
- When the mix has cooled, add in the raspberries. Spread this blend on top of the cream cheese and refrigerate again until the top layer thickens. Serve cold.
Nutrition Facts : Calories 360, Fat 17.5, SaturatedFat 10.3, Cholesterol 48, Sodium 199.7, Carbohydrate 49.3, Fiber 2, Sugar 38.4, Protein 3.2
RASPBERRY MOUSSE CHEESECAKE
This is very rich and creamy. Probably the best cheesecake that I have ever eaten. This recipe actually tastes incredible with any flavor of jam!!
Provided by Dean Lawson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
- Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
- For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 42.1 g, Cholesterol 72.1 mg, Fat 21.4 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 12.1 g, Sodium 225.2 mg, Sugar 35 g
RASPBERRY CHEESECAKE
This is the best cheesecake recipe I've come across. The recipe (from Barefoot Contessa) is written to include the raspberry topping but the cheesecake is good enough to serve all on it's own, or with whatever topping you like. This cake has to be made the day before you plan on serving it so, plan ahead! Making this the day before makes this a perfect dessert for a dinner party. I'm sorry about the way the topping ingredient list looks...I could not, for the life of me, get it through the editor correctly. Should read: 1 C. raspberry jelly or currant jelly or strawberry jelly (do not use jam).
Provided by Hey Jude
Categories Cheesecake
Time 3h10m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- To make crust: combine the graham cracker crumbs, 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°.
- To make 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, 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.
- You can set the springform pan on a foil-lined baking sheet to catch any leaks.
- Bake for 15 minutes then turn down the oven temperature to 225° 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. Let the cake sit in the oven with the door open for 30 minutes. Take the cake out and let it 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.
- 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 berry mixture on top of the cake. Refrigerate until ready to serve.
RASPBERRY RIBBON CHEESECAKE
Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!-Peggy Frazier, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm., In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. , In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. , Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. , Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. , Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.
Nutrition Facts : Calories 286 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
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