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.
VANILLA CHEESECAKE
To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Nutrition Facts : Calories 551 calories, Fat 37g fat (21g saturated fat), Cholesterol 159mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.
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 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.
BAKED RASPBERRY & LEMON CHEESECAKE
A rich and creamy baked cheesecake that makes a great dinner party dessert
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 2h5m
Number Of Ingredients 10
Steps:
- Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
- In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.
Nutrition Facts : Calories 611 calories, Fat 38.8 grams fat, SaturatedFat 23.4 grams saturated fat, Carbohydrate 53.6 grams carbohydrates, Sugar 37.2 grams sugar, Fiber 1.4 grams fiber, Protein 11.3 grams protein, Sodium 1.2 milligram of sodium
VANILLA RASPBERRY CHEESECAKE
Make and share this Vanilla Raspberry Cheesecake recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 402.6, Fat 27.6, SaturatedFat 16.6, Cholesterol 129.6, Sodium 260.3, Carbohydrate 33.3, Fiber 0.9, Sugar 26.9, Protein 6.8
NO-BAKE VANILLA CHEESECAKE
Enjoy a slice of pure indulgence in the form of our easy no-bake vanilla cheesecake. This easy dessert is delicious served with a fresh strawberry compote
Provided by Elena Silcock
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin - or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
- To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.
Nutrition Facts : Calories 436 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
RASPBERRY AND BLUEBERRY VANILLA CHEESECAKE
Categories Cake Food Processor Mixer Egg Dessert Bake Cream Cheese Blueberry Raspberry Vanilla Summer Hazelnut Sour Cream Jam or Jelly Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 22
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.
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