Raspberry Sauce Recipe For 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.

Steps:

• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

Steps:

• Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
• Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
• Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

Steps:

• Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.

Steps:

• Heat oven to 350 degrees F.
• Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth. Pour over piecrust and bake for 50 minutes (until center is set). To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking.
• Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours until cold.
• To prepare Raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Bring to a boil. Reduce to a simmer and reduce mixture by 1/2.
• To Plate: Serve a wedge of cheesecake with pool of each sauce on the side.

Steps:

• For the Cream Cheese Cake:
• Preheat oven to 350 degrees F.
• Wrap a 9-inch springform pan with aluminum foil. In a medium bowl, mix both cookie crumbs and the melted butter together. Press crumb mixture in bottom of pan and refrigerate until firm.
• In a large bowl, beat ricotta and cream cheese together with an electric hand mixer until smooth. Add the eggs, sugar, salt, and vanilla extract, mix well.
• Allow to sit for a few minutes so the bubbles can surface. Mix again until smooth. Pour the filling into the springform pan. Tap pan on the counter to remove any air bubbles in cake mixture. Place pan into a large roasting pan and fill with 1-inch of water. Place in the oven and bake until filling is set and the top is golden brown, about 1 hour 20 minutes. Remove and let cool. Refrigerate a few hours or overnight before serving.
• For the raspberry sauce:
• In a food processor, combine berries, sugar and brandy. Place into a bowl, cover with plastic wrap and refrigerate.
• When ready to serve, remove the side of the springform pan and place cake on a serving plate. Spoon the raspberry sauce on the top of the cheesecake and serve.

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Steps:

• Thaw the raspberries in a strainer placed over a bowl. About 1 cup of raspberry juice should drain out.
• In a small bowl make a slurry with the water and cornstarch.
• In a small saucepan gradually sweeten the juice to taste. Remember that the raspberries, when added back in, will make the sauce tarter.
• Bring the raspberry juice to a simmer and whisk in about half of the cornstarch slurry. Keep whisking until the mixture returns to a simmer. Whisk in more slurry if needed to achieve the desired thickness.
• Remove the saucepan from the heat, pour the thickened juice into a bowl and gently stir in the raspberries.
• Let cool to room temperature. Refrigerate covered until cold.
• If the sauce is too thick, stir in 1 teaspoon of water at a time until thin enough.
• If the sauce is too thin, strain off some of the liquid into a saucepan and gradually thicken with a cornstarch slurry as above.

Steps:

• In a medium size saucepan, add raspberries and sugar and bring to a boil mixing well until sugar is dissolved.
• Strain through a very fine sieve or a cheesecloth.
• Return puree' to saucepan.
• Add lemon juice and Brandy and stir well.
• In a cup, mix together tapioca starch and water until smooth.
• Bring raspberry puree' back to boil and add tapioca starch mixture slowly using a whisk to mix well until sauce thickens to your desired consistency.
• You may use this sauce hot or let it cool.

Steps:

• Preheat oven to 350 F.
• Lightly butter a 9 1/2 inch springform pan.
• Cut a piece of wax paper or parchment to fit base of pan.
• Butter it and line bottom of pan with this.
• Put a piece of foil over outside of pan from the bottom in case the bottom seal is not tight.
• Cheesecake: In a food processor, combine cheeses with 3/4 cup sugar.
• Process until mixture liquifies, scraping down sides of the bowl.
• Add eggs and remaining sugar and continue to process until very smooth.
• Pour into prepared pan.
• Set pan in a larger ovenproof pan and add enough hot water to reach halfway up the sides of the springform pan.
• Bake 45 minutes, turn oven off, leave in an additional 15 minutes, then remove from oven and take out of water bath.
• Cool.
• Cover with saran wrap and refrigerate overnight.
• To serve, remove pan sides and invert onto serving platter.
• Smooth top, if necessary.
• Serve with raspberry sauce on the side.
• Raspberry sauce: Thaw raspberries.
• Puree in blender.
• Press through fine strainer to remove seeds.
• Mix in Grand Marnier.

Steps:

• Place a greased 10 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan.
• In a small bowl, combine cracker crumbs and sugar and stir in butter.
• Press onto the bottom and 1 inch up the sides of prepared pan.
• Place on a baking sheet.
• Bake at 350 for 5 to 8 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth.
• Beat in the sour cream, heavy cream, and vanilla.
• Add eggs and beat on low speed just until combined.
• Pour into crust.
• Place springform pan in a large baking pan and add 1 inch of hot water to larger pan.
• Bake at 350 for 50 to 60 minutes or until center is just set and top appears dull.
• Remove springform pan from water bath.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen.
• Cool 1 hour longer.
• Refrigerate overnight.
• For sauce, place raspberries and sugar in a food processor.
• Cover and process until blended.
• For topping, in a small bowl, beat heavy cream until it begins to thicken.
• Add confectioners' sugar and vanilla and beat until soft peaks form.
• Serve cheesecake with raspberry sauce and topping.

Steps:

• Preheat the oven to 325 degrees.
• Melt butter and mix with graham cracker crumbs. Place that mixture into cupcake liners to form the cheesecake crust.
• Using a mixer, beat ricotta cheese until smooth. Add in the cream cheese and the confectioner's sugar, a little at a time, and blend until smooth.
• Finally, add the eggs and blend until smooth.
• Spoon the mixture into the cupcake liners with the graham cracker crusts. Bake these for 25 minutes.
• While the cupcakes are baking, prepare the sauce. Add raspberries, water, sugar, and lemon juice to a small food processor. Puree the raspberries until smooth.
• After baking, allow cupcakes to cool for five minutes in the pan before removing them to a baker's rack to cool for an additional 5 minutes. Then spoon the raspberry sauce on top.
• Keep cooled until ready to serve. They look and taste best just a few hours after baking, but they will last for about 3 days covered in the refrigerator.
• Additional toppings to consider: white or semi-sweet chocolate chips, coconut flakes, blueberries, fresh raspberries.