NO-BAKE RASPBERRY CHEESECAKE
Customise our raspberry cheesecake by adding white chocolate, yogurt or mascarpone, or, for a richer base, swap the digestive biscuits for shortbread
Provided by Samuel Goldsmith
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
- Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
- Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.
Nutrition Facts : Calories 459 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.79 milligram of sodium
RASPBERRY CHEESECAKE CRUMB CAKE
You know they like cheesecake. And you know they like crumb cake. It's a pretty good bet that this raspberry-topped cake will go over well.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 24 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
- Mix 1 cup dry cake mix, brown sugar and cinnamon in medium bowl. Cut in 1/4 cup butter using pastry blender or two knives until mixture resembles coarse crumbs. Stir in nuts.
- Melt remaining butter; cool slightly. Beat 2 eggs, remaining cake mix, water and melted butter in large bowl with mixer until blended. Pour into prepared pan.
- Beat cream cheese and granulated sugar in same bowl with mixer until blended. Add remaining egg and vanilla; mix just until blended. Pour over cake batter in pan, spreading to edges. Top with raspberries. Sprinkle with zest and nut mixture.
- Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift cake from pan before cutting into pieces.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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.
RASPBERRY CRUMB CAKE
A cake spiced with cinnamon and mace, a yummy filling featuring raspberries and a crunchy almond topping assure this tempting treat will brighten any buffet. Its delicious homemade goodness will bring folks back for seconds.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 21
Steps:
- In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil until thickened, about 5 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Cool. , In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter until mixture is crumbly. In another bowl, beat eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of mixture into a greased 13x9-in. baking dish. Spoon raspberry filling over crust to within 1 in of edges. Top with remaining crust mixture. , For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350° until a toothpick inserted in center comes out clean and top is lightly browned, 50-55 minutes.
Nutrition Facts : Calories 374 calories, Fat 16g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 383mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
More about "raspberry cheesecake crumb cake recipes"
CHEESECAKE RASPBERRY CAKE WITH ALMOND STREUSEL CRUMB
From twopurplefigs.com
4.5/5 (2)Total Time 1 hrCategory DessertCalories 408 per serving
- In a large bowl, place the flour and sugar and mix them well. Then add in the grated butter, mix well and remove 1/2 cup of this flour-sugar-butter mixture into a separate bowl and add to it the almonds, then set aside.
- To the remaining mixture of flour-sugar-butter, add the baking powder, baking soda, pinch of salt, sorcery and egg and whisk well.
- Pour the cake batter at the bottom of a 9-inch springform/cheesecake pan (this is the best pan for this cake).
RASPBERRY CHEESECAKE CRUMB CAKE (EASY RECIPE)
From youtube.com
Author Vera ZecevicViews 1.3K
RASPBERRY CHEESECAKE RECIPES
From allrecipes.com
THE VERY BEST CRUMB CAKE - ONCE UPON A CHEF
From onceuponachef.com
RASPBERRY CHEESECAKE CAKE - RECIPE GIRL
From recipegirl.com
RASPBERRY CREAM CHEESE CRUMB CAKE - PERSNICKETY PLATES
From persnicketyplates.com
RASPBERRY SHORTCUT CRUMB CAKE - HUGS AND COOKIES …
From hugsandcookiesxoxo.com
CHOCOLATE RASPBERRY CHEESECAKE • THE CRUMBY KITCHEN
From thecrumbykitchen.com
EASY NO BAKE CHERRY CHEESECAKE - PRACTICALLY HOMEMADE
From practicallyhomemade.com
RASPBERRY CRUMB CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
HIGH ALTITUDE BLACKBERRY CAKE - CURLY GIRL KITCHEN
From curlygirlkitchen.com
RASPBERRY CHEESECAKE RECIPES | TASTE OF HOME
From tasteofhome.com
13 RASPBERRY CAKE RECIPES GUARANTEED TO IMPRESS
From insanelygoodrecipes.com
RASPBERRY CHEESECAKE BARS - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
THE BEST LEMON CHEESECAKE RECIPE - BAKER BY NATURE
From bakerbynature.com
SUPER CRUMB RASPBERRY ALMOND CRUMB CAKE RECIPE - SERIOUS EATS
From seriouseats.com
RASPBERRY CHEESECAKE CAKE | DRISCOLL'S
From driscolls.com
NO BAKE RASPBERRY CHEESECAKE - THE RECIPE REBEL
From thereciperebel.com
BUTTER CAKE WITH ROASTED STRAWBERRIES AND BALSAMIC
From today.com
15 INSANELY DELICIOUS DESSERTS THAT YOU CAN MAKE EASILY MAKE …
From msn.com
NO BAKE RASPBERRY CHEESECAKE - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
CHOCOLATE RASPBERRY CHEESECAKE CRUMB CAKE
From omgchocolatedesserts.com
RASPBERRY AND CHOCOLATE CHEESECAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
MY BEST SIMPLE LEMON CAKE RECIPE JOY THE BAKER
From joythebaker.com
You'll also love