Vanilla 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.

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.

NO-BAKE RASPBERRY CHEESECAKE

Steps:

• For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
• Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
• For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
• Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.

RASPBERRY AND VANILLA CHEESECAKE

Steps:

• To make the crust, place the wafers in a food processor fitted with the metal blade and process until finely crushed. Add a couple of drops of water. Press the mixture evenly and firmly onto the bottom of a springform pan (see note below), making a fist and using the back of your hand and fingers. Refrigerate the crust while you make the filling. Preheat oven to 325 degrees. Using an electric mixer with the paddle attachment, beat the cream cheese until smooth. On low speed, add the sour cream and vanilla and set aside. In a clean mixing bowl, using the whisk attachment, combine the eggs and 1 cup of the sugar. Whisk for 4 to 5 minutes until fluffy. Fold in the softened cream cheese mixture. Separate this mixture into two large glass bowls. To one of the bowls, add the raspberry puree, mix well. In another bowl, using an electric mixer with clean, dry beaters, beat the egg whites. Start at low speed and increase the speed as the peaks form. Slowly add the remaining 1/2 cup sugar. When the whites are stiff but not dry, scrape them equally into the two bowls of filling and use a spatula to gently fold them in. Don't over mix the filling. Pour alternating plain mixture and raspberry mixture into the prepared pan until the pan is filled. Bake for approximately 1 hour, until the cake has risen and browned slightly and it just shimmies when you gently move the pan. It's a good idea to place the springform on a low, flat, pan, such as a pizza pan, to catch any batter that leaks. Turn the heat off and let the cake stand in the oven for 1 hour more. Remove the cake from the oven and cool before serving. You can make this cake a day ahead.

RASPBERRY AND BLUEBERRY VANILLA CHEESECAKE

Steps:

• Make crust:
• Preheat oven to 350°F. Finely grind ground cookies, nuts and sugar in processor. Add butter and vanilla; process until moist crumbs form. Press onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake until crust is light golden, about 15 minutes. Cool. Maintain oven temperature.
• Make filling:
• Scrape seeds from vanilla beans into heavy small saucepan; add beans. Add cream and bring to boil. Cool completely. Discard beans.
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add vanilla-cream mixture, sour cream and vanilla extract and beat until well blended. Beat in eggs 1 at a time.
• Gently mix 1 basket raspberries, 1 basket blueberries and cornstarch in medium bowl. Pour 2/3 of filling into crust. Sprinkle berry mixture over. Pour remaining filling over berries to cover. Bake until cake is golden and begins to crack around edges but still moves slightly in center when pan is shaken, about 1 hour 10 minutes. Let cool 10 minutes (cake will fall).
• Make topping:
• Mix sour cream, sugar and vanilla in small bowl to blend.
• Gently press down any raised edges of cake. Spoon topping evenly over cake. Bake 10 minutes. Cool cake on rack. Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
• Melt jam in small saucepan over low heat. Brush some jam over top of cake. Arrange remaining berries atop cake. Gently brush berries with remaining jam. (Can be made 8 hours ahead. Keep chilled.)
• Run small sharp knife around pan sides to loosen cake. Remove pan sides. Place cake on platter. Serve cold.

RASPBERRY-SWIRL CHEESECAKE

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 SWIRL NO-BAKE CHEESECAKE

Steps:

• Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
• Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
• Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
• Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
• To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.