Raspberry And Blueberry Vanilla Cheesecake Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Graham Cracker Crust In small bowl combine crumbs and sugar.
• Add melted butter and blend well.
• Press crumbs evenly onto bottom of a greased 9" springform pan.
• Set aside.
• Cheesecake Filling In large bowl combine cream cheese, sugar and cornstarch.
• Beat with mixer till smooth.
• Add eggs and yolk, one at a time until well blended.
• Stir in whipping cream, vanilla extract and lemon peel.
• Fold in blueberries gently.
• Pour the cream cheese mixture over the graham cracker crust.
• Drop the raspberries and blackberries randomly over top of cheesecake a few at a time.
• They will slowly sink into the cake.
• Bake at 350 degrees for 15 minutes.
• Lower temperature to 225 degrees and bake for 1 hour and 15 minutes.
• (Cook until the center no longer looks wet or shiny) Run a knife around the inside edge of the cheesecake pan.
• Chill, uncovered, overnight.
• You could also add strawberries to the berry mixture-- make sure not to exceed 2 cups of fruit in all. I have also made this cake with just one of the above listed berries.

Steps:

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.

Steps:

• Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

Steps:

• Make crust:
• Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
• Make filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.
• Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
• Make topping:
• Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.
• Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.