Raspberry And Vanilla Cheesecake Recipes

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.

Steps:

• combine raspberries, sweetener, water,, and cornstarch in stainless steel pot over medium heat and bring to a boil.
• reduce heat to medium low and mash berries with a spoon or fork.
• cook berries for 10 to 12 minutes until mixture thickens slightly.
• pour berries into a fine mesh strainer and strain out seeds. Add vanilla to strained sauce and refrigerate.

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:

• In small saucepan, heat raspberries with 1 T sugar until boiling.
• In small bowl, mix 1/2 T cornstarch with 1/2 T water. Add to hot mixture, stirring quickly to avoid lumps. Set aside to cool.
• In small saucepan, melt 4 T butter. Add 2 T sugar and the graham cracker crumbs. Mix thoroughly and then press into the bottom of a greased 8" springform pan.
• In mixing bowl, combine cream cheese and sugar, stirring until smooth. Add eggs one at a time, mixing gently with each addition.
• In small bowl, mix 1/2 T cornstarch with 1/2 T water. Add to cream cheese mixture and stir.
• Divide batter in half. Add the cooled raspberry mixture to one half; add 1/2 T vanilla and 1/2 c sour cream to second half.
• Pour 1/2 of vanilla batter into prepared pan, covering the crust. Carefully spread the raspberry batter on top, using a ladle or wide spoon. Finish by carefully spreading the rest of the vanilla batter on top.
• Bake at 350 degrees for 30 minutes. Move temperature down to 325 degrees, cover loosely with foil, and bake 45 minutes longer.
• After your cheesecake is finished baking, turn off oven, open the oven door, and allow to cool in oven for 15 minutes before removing to cooling rack. Chill at least 4 hours before serving.