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 RIBBON CHEESECAKE
Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!-Peggy Frazier, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm., In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. , In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. , Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. , Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. , Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.
Nutrition Facts : Calories 286 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
RASPBERRY CHEESECAKE
Flavor your dessert with fresh raspberries when you make this luscious Raspberry Cheesecake recipe. A crunchy graham cracker crust is the perfect foundation for this sweet, creamy Raspberry Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 5h5m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 2 cups raspberries. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with remaining raspberries just before serving.
Nutrition Facts : Calories 330, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
RASPBERRY SAUCE
I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.
Provided by The_Tattooed_Chef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 52.7 calories, Carbohydrate 13 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 8.4 g
RASPBERRY COULIS
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 1 x 500ml jar
Number Of Ingredients 3
Steps:
- Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
- Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
RASPBERRY TOPPING FOR CHEESECAKE
Posted by request. I haven't made the sauce but it was in my recipe files because the addition of maple syrup sounded delicious!
Provided by Lorac
Categories Sauces
Time 15m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Drain defrosted raspberries- reserving liquid.
- Add water to the liquid, if needed to measure 1/2 cup.
- In a small saucepan, combine sugar and cornstarch, add berry liquid and maple syrup.
- Cook over medium heat, stirring constantly, until mixture boils and thickens, boil 1 minute.
- Stir in raspberries and cool to room temperature before serving.
RASPBERRY CHEESECAKE
This is the best cheesecake recipe I've come across. The recipe (from Barefoot Contessa) is written to include the raspberry topping but the cheesecake is good enough to serve all on it's own, or with whatever topping you like. This cake has to be made the day before you plan on serving it so, plan ahead! Making this the day before makes this a perfect dessert for a dinner party. I'm sorry about the way the topping ingredient list looks...I could not, for the life of me, get it through the editor correctly. Should read: 1 C. raspberry jelly or currant jelly or strawberry jelly (do not use jam).
Provided by Hey Jude
Categories Cheesecake
Time 3h10m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- To make crust: combine the graham cracker crumbs, 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°.
- To make 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, two 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.
- You can set the springform pan on a foil-lined baking sheet to catch any leaks.
- Bake for 15 minutes then turn down the oven temperature to 225° 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. Let the cake sit in the oven with the door open for 30 minutes. Take the cake out and let it 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.
- 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 berry mixture on top of the cake. Refrigerate until ready to serve.
RASPBERRY SAUCE
Serve this raspberry sauce with Red Currant and Lemon Tartlets.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Combine rasperries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.
CHOCOLATE AND RASPBERRY CHEESECAKE TOPPING
Steps:
- Set up a double boiler over medium-high heat. Add the chocolate and cream to the bowl and heat, stirring, until the chocolate is melted and a smooth ganache is formed; scrape down the sides of the bowl as the chocolate melts. Allow the ganache to cool for 5 minutes.
- Place the cheesecakes on a serving platter. Pour a heaping tablespoon of ganache on top of each cheesecake. The ganache should be thick enough that it barely runs over the edges. Top each cheesecake with 3 raspberries and a mint leaf.
More about "raspberry topping for cheesecake recipes"
RASPBERRY SAUCE {AN EASY RECIPE WITH FRESH OR FROZEN ...
From tastesoflizzyt.com
Ratings 51Calories 87 per servingCategory Dessert
- In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
- Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
NO-BAKE CHEESECAKE WITH RASPBERRY COMPOTE RECIPE - …
From purewow.com
2.8/5 (462)Total Time 3 hrsServings 10Calories 444 per serving
- In the bowl of a food processor, pulse the graham crackers with 1 tablespoon of the sugar until finely ground. Add the butter and pulse to combine. Press the mixture evenly into the bottom of a 9-inch springform pan and freeze for 10 minutes.
- Meanwhile, wipe out the bowl of the food processor with a paper towel. Process the cream cheese, confectioners' sugar, cream, lemon zest and vanilla extract until smooth. Transfer the mixture into the crust and smooth into an even layer. Chill the cake in the refrigerator until set, 2 to 3 hours.
- While the cheesecake chills, combine 1 cup of the raspberries with the remaining 3 tablespoons sugar in a small pot. Cook, stirring occasionally, until the raspberries break down into a sauce. Remove the sauce from the heat and stir in the remaining 1 cup raspberries. Chill at least 30 minutes.
EASY RASPBERRY SAUCE | A RASPBERRY SYRUP FOR DESSERTS …
From julieblanner.com
5/5 (1)Total Time 10 minsCategory Dessert, SauceCalories 68 per serving
- Cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3-7 minutes.
CLASSIC CHEESECAKE WITH RASPBERRY SAUCE - OLIVIA'S CUISINE
From oliviascuisine.com
4.5/5 (95)Category DessertsCuisine AmericanTotal Time 1 hr 15 mins
CHEESECAKE WITH RASPBERRY SAUCE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
4.8/5 (4)Total Time 7 hrsCategory DessertCalories 500 per serving
- In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
HOW TO MAKE RASPBERRY SAUCE FOR CHEESECAKE | FAMILY …
From familycuisine.net
User Interaction Count 547
CHEESECAKE WITH RASPBERRY SAUCE | TASTY KITCHEN: A …
From tastykitchen.com
4.5/5
10 BEST RASPBERRY SAUCE CHEESECAKE RECIPES - YUMMLY
From yummly.com
STRAWBERRY RASPBERRY SAUCE FOR CHEESECAKE {AND OTHER …
From ithappensinablink.com
LEMON CHEESECAKE WITH RASPBERRY SAUCE - LIL' LUNA
From lilluna.com
4.8/5 (17)Total Time 1 hr 25 minsCategory DessertCalories 487 per serving
EASY RASPBERRY SAUCE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
Servings 3.75Total Time 25 minsCategory DessertCalories 340 per serving
- 3. Let sauce continue to cook and boil over medium heat, for about 10-15 minutes. The time can vary based on your particular stove, but look for it to have thickened and keep in mind that it will thicken more as it cools. The longer you cook it, the thicker it will get. If it ends up a little too thick, you can always add a touch of water to thin it back out.
- 4. When sauce has thickened to our liking, remove it from heat and pour it into a food processor. Puree it until smooth.
THE BEST CHEESECAKE TOPPING IDEAS - 22 CHEESECAKE TOPPING ...
From dessertsonadime.com
5/5 (3)Published 2021-11-26Total Time 3 hrs 20 minsCalories 552 per serving
- Strawberry Sauce. With only 4 ingredients, anyone can easily make this decadent strawberry sauce. Drizzle some on top of a slice of cheesecake for a real treat.
- Blueberry Sauce. Skip the store bought sauce and make this easy blueberry sauce at home. It is amazing on cheesecake. Blueberry sauce recipe is simple to make and so delicious.
- Fresh Fruit. Fresh fruit is always my go to cheesecake topping. Strawberries, blueberries, raspberries or even bananas are delicious with cheesecake.
- Homemade Cherry Pie Filling. This is a classic topping for cheesecake. Homemade cherry pie filling is so yummy and really simple to make.
- Homemade Caramel Sauce. Drizzle caramel sauce all over cheesecake for a seriously decadent dessert. Plus, it is really easy to make.
- Candy Bars. Chopped up candy bars is delicious on cheesecake. I love chopped butterfinger, kit kats, or heath bars, but any candy would be delicious. Just use your favorite chocolate.
- Oreos. Oreos are delicious on cheesecake. Honestly any kind of cookies crushed up over cheesecake is amazing. If you are in the mood to make an oreo cheesecake, try one of these oreo cheesecake recipes.
- Canned Pie Filling. We already talked about our homemade cherry pie filling, but any canned pie filling is delicious spooned over cheesecake. Blueberry compote is tasty.
- Reese’s Peanut Butter Cups. Peanut butter fans will go crazy over this simple and easy topping. Just chop Reese’s Cups into small pieces and sprinkle on top of the cheesecake.
- Peanut Butter. Peanut butter topping is creamy and decadent while being so easy to make. It is perfect to enjoy on cheesecake. Peanut Butter Topping.
CHILLED RASPBERRY CHEESECAKE | RECIPES
From hersheyland.com
Servings 1Total Time 9 hrsCategory Tags
- Stir together crumbs, cocoa and powdered sugar in medium bowl; stir in melted butter. Press mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 minutes; cool completely.
- Puree and strain raspberries; set aside. Sprinkle gelatin over cold water in small bowl; let stand several minutes to soften. Add boiling water; stir until gelatin dissolves completely and mixture is clear.
- Beat cream cheese, granulated sugar and vanilla in large bowl until smooth. Gradually add raspberry puree and gelatin mixture, mixing thoroughly; pour into prepared crust. Refrigerate several hours or overnight. Using knife, loosen cake from side of pan; remove side of pan. Stir raspberry preserves to soften; spread over cheesecake top. Garnish with Chocolate Whipped Cream, raspberries and mint, if desired. Cover; refrigerate leftover cheesecake.
RASPBERRY CHEESECAKE SQUARES-HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
Reviews 9Calories 138 per servingCategory Desserts
- Add the graham crackers and pecans to the bowl of a food processor. Pulse them until they're fine crumbs. Drizzle in melted coconut oil pulsing until it's all incorporated. Pulse in the vanilla.
FRESH RASPBERRY SAUCE FOR CHEESECAKE, ICE CREAM, OR SHORTCAKE
From feelslikehomeblog.com
5/5 (3)Total Time 15 minsCategory Condiment, Dessert, Gluten-FreeCalories 49 per serving
- Zest the lemon, collecting 1-2 teaspoons of zest to use in the sauce. Then cut it in half and juice one half to measure about 1 tablespoon of juice. Set both the zest and juice aside for adding into the sauce later.
- Add half of the raspberries (about 1-1/4 c) and half of the sugar (a little less than 1/2 cup) to a small saucepan. Stir until the sugar is dissolved. Turn on the heat to medium under the pot and heat to boiling, stirring frequently.
- Whisk the cornstarch and water in a small bowl. Mix well. Pour into the hot raspberry sauce in the pan. Stir and return to boiling over medium-low heat for 4-5 minutes or until the mixture has thickened.
RASPBERRY SAUCE RECIPE FOR DESSERTS - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
5/5 (5)Total Time 10 minsCategory DessertCalories 51 per serving
- In a saucepan stir together sugar, cornstarch, and salt. This prevents the cornstarch from getting lumpy.
- Bring to a gentle boil, stirring occasionally, over medium heat while gently stirring. It will be thick and dry at first. As the berries cook they will release juices and it will be perfect!
18 CHEESECAKE TOPPINGS YOU NEED TO TRY – THE KITCHEN COMMUNITY
From thekitchencommunity.org
5/5 (2)Published 2021-07-27
- Raspberry Coulis. Next up, coming in at a very close second to strawberry is raspberry coulis. Similarly to a strawberry glaze, making a raspberry coulis only requires a few ingredients and is simple enough to make.
- Sweet Matcha. Matcha cheesecake is becoming increasingly popular. Matcha is a Japanese green tea powder, popularly used around the world in drinks primarily but sometimes in deserts too.
- Caramel Drizzle. If silky smooth and super sweet is what you’re looking for, you’ve found it. Caramel cheesecake isn’t a super popular cheesecake topping but it's super underestimated.
- Amaretto Cherry. Cherry flavors and Amaretto go hand in hand. Boozy desserts are the ultimate indulgence, the rich fragrant flavors of the Amaretto mixed with the sharp and juicy cherries paired with velvety cream cheese filling is the perfect combination.
- Peanut Butter & Chocolate. Everyone loves Reece’s Peanut Butter Cups, so why not make a cheesecake version? It’s pretty obvious that chocolate and peanut butter are a dreamy combination.
17 CHEESECAKE TOPPING IDEAS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
4.7/5 (29)Estimated Reading Time 6 minsCategory ToppingsPublished 2020-05-01
RASPBERRY CHEESECAKE RECIPE WITH GRAND MARINER | DRISCOLL'S
From driscolls.com
4.9/5 (64)Calories 556Servings 12Cholesterol 171.36 mg
BEST LEMON CHEESECAKE WITH RASPBERRY SAUCE RECIPES | FOOD ...
From foodnetwork.ca
3.3/5 (39)
RASPBERRY SAUCE FOR CHEESECAKE - THE TOASTY KITCHEN
From thetoastykitchen.com
5/5 (2)Total Time 15 minsCategory DessertCalories 49 per serving
10 BEST RASPBERRY SAUCE CHEESECAKE RECIPES | YUMMLY
From yummly.com
RASPBERRY TOPPING FOR CHEESECAKE RECIPE - FOOD.COM ...
From pinterest.ca
RASPBERRY SYRUP FOR CHEESECAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RASPBERRY TOPPING FOR CHEESECAKE RECIPE - CREATE THE MOST ...
From recipeshappy.com
RASPBERRY TOPPING FOR CHEESECAKE RECIPE - FOOD.COM ...
From pinterest.ca
RASPBERRY CHEESECAKE TOPPING RECIPE - FOOD NEWS
From foodnewsnews.com
RASPBERRY TOPPINGS FOR CHEESECAKE - COOKEATSHARE
From cookeatshare.com
RASPBERRY CHEESECAKE SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RASPBERRY TOPPING FOR CHEESECAKE RECIPE - ALL INFORMATION ...
From therecipes.info
CHEESECAKE TOPPINGS RASPBERRY - RECIPES | COOKS.COM
From cooks.com
CHEESECAKE WITH RASPBERRY TOPPING - F AND B RECIPES
From fandbrecipes.com
RECIPE FRUIT TOPPING FOR CHEESECAKE - THERESCIPES.INFO
From therecipes.info
RASPBERRY TOPPING FOR CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
FRESH RASPBERRY CHEESECAKE TOPPING - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO MAKE RASPBERRY TOPPING FOR CHEESECAKE - CREATE THE ...
From recipeshappy.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #5-ingredients-or-less #sauces #desserts #condiments-etc #fruit #easy #dinner-party #holiday-event #kid-friendly #low-fat #romantic #stove-top #dietary #low-sodium #low-cholesterol #low-saturated-fat #comfort-food #healthy-2 #sweet-sauces #low-in-something #berries #raspberries #taste-mood #equipment
You'll also love