Recipe Raspberry Cheesecake

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dry ingredients are moistened. Spread in bottom of ungreased 15x10x1-inch pan. Spread raspberry pie filling over crust.
• In large bowl, beat cream cheese, sour cream, sugar and vanilla with electric mixer on medium speed until smooth and creamy. Add 2 eggs, one at a time, beating after each until mixed. On low speed, beat in flour. Pour over pie filling.
• Bake 30 to 38 minutes or until cheesecake filling is set. Cool completely, about 1 hour.
• In microwavable food-storage plastic bag, place chocolate chips and shortening; seal bag. Microwave on High 15 seconds; squeeze bag. Microwave about 15 seconds longer or until melted; squeeze bag until chocolate is smooth. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over bars. For bars, cut into 8 rows by 6 rows. Refrigerate 30 minutes before serving. Top each bar with 1 fresh raspberry just before serving. Store covered in refrigerator.

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.

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.

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:

• Preheat the oven to 350°F. Wrap the exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
• Stir together the cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press the crumb mixture firmly onto the bottom of the pan. Bake until set, about 10 minutes. Let cool in the pan on a wire rack. Reduce oven heat to 325°F.
• Process the raspberries in a food processor until smooth, about 30 seconds. Pass the puree through a fine sieve into a small bowl; discard the solids. Whisk in 2 tablespoons sugar, and set aside.
• Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With the mixer on low speed, add the remaining 1 1/2 cups sugar in a slow, steady stream. Add the salt and vanilla; mix until well combined. Add the eggs, one at a time, mixing each until just combined (do not overmix). Pour the cream cheese filling over crust.
• Drop the raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl the sauce into the filling.
• Set the cake pan inside a large, shallow roasting pan. Transfer to the oven. Carefully ladle boiling water into the roasting pan to reach halfway up the sides of the cake pan. Bake until the cake is set but still slightly wobbly in center, 60 to 65 minutes.
• Transfer the cake pan to a rack; let cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Steps:

• Stir cookie crumbs with butter until moistened.
• Press evenly onto bottom of a 9 inch springform pan.
• Centre pan on square piece of tin foil,press foil up to cover sides of pan.
• Bake at 325 for 5 minutes.
• Set aside.
• In a large bowl set over hot water (not boiling),melt chocolate,set aside and let cool to room temperature.
• In a separate bowl beat cream cheese with sugar for 2 minutes or until smooth& light.
• Beat in eggs one at a time scraping down sides of bowl often.
• Beat in vanilla.
• Stir half of the cream cheese mixture into cooled chocolate;scrape onto baked crust.
• Very gently pour remaining cream cheese mixture evenly over top.
• Set springform pan in a larger pan with sides;pour enough hot water to come 1 inch up side of pan.
• Bake at 325 for 1 hour or until no longer shiny and top does not jiggle.
• Turn oven off.
• Let cool in oven for 1 hour.
• Remove from oven and water;let cool to room temperature.
• Refrigerate, uncovered until chilled.
• Meanwhile press thawed raspberries through fine sieve to make 3/4 cup juice.
• In saucepan, bring juice,and sugar to a boil over medium-high heat;cook stirring, for 30 seconds or until dissolved.
• Whisk 1/4 cup into gelatin in bowl;let stand for 1 minute.
• Stir in remaining raspberry mixture.
• Refrigerate glaze, stirring often, for about 1 hour or until consistency of liquid honey.
• Pour over chilled cake,gently spreading with back of spoon to evenly cover top.
• Refrigerate for 1 hour or until glaze is set.
• **Cheesecakecan be covered and refrigerated up to 2 days before adding glaze****Some fresh mint, rose petals and a few fresh raspberries make an attractive& elegant garnish!
• **.

Steps:

• Preheat oven to 350. Combine crust ingredients. Press onto bottom of 9x13 pan. Bake for 5-7 minutes to set it up. Cool completely (very important) on wire rack.
• Stir raspberry jello into boiling water; add sugar and stir until dissolved. Fold in raspberries and lemon juice. Chill mixture until soft set, about 1 to 1 1/2 hours. Keep an eye on it.
• Once soft set, pour over completely cooled crust and spread evenly. Chill in fridge.
• Meanwhile, beat together the cream cheese and 2 tablespoons of whipping cream. Gradually beat in the powdered sugar; set aside.
• Beat remaining cold whipping cream until soft peaks form. Fold whipping cream and vanilla into cream cheese mixture.
• Carefully layer cream cheese mixture on top of raspberry layer. Cover with foil and chill at least 4 hours or overnight. Store in refrigerator.

Steps:

• Preheat oven to 350.
• In a medium bowl, combine crust ingredients until moistened.
• Press into bottom and 1 inch up sides of a 9 inch springform pan. Bake for 8 minutes and cool completely.
• Increase oven temperature to 450.
• Blend cream cheese and sugar in large bowl on medium high until fluffy, about 5 minutes.
• Reduce speed to medium and add eggs and egg yolks 2 at a time, beating until mixed. Tip: Don't beat for too long or it incorporates too much air and the cheesecake will crack.
• With mixer on low, mix in sour cream, lemon zest, and vanilla. Mix and pour into crust.
• Bake cake for 15 minutes and then reduce oven temperature to 225. Bake an additional 1 hour and 15 minutes.
• Turn off oven and open oven door. Cake will not be completely set in center but leave in oven for 30 minutes.
• Remove from oven and let sit out for another 2-3 hours until completely cooled.
• Cover with plastic wrap and chill overnight in refrigerator.
• Remove sides of pan by carefully running a hot knife around the edges.
• For topping, melt jam in a saucepan over low heat.
• In a bowl, gently toss raspberries with jam until well mixed.
• Using a spoon, carefully arrange raspberries over top of cheesecake. Refrigerate until ready to serve.

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.