Best 7 Italian Cream Cheese Cake With Raspberry Sauce Recipes

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If you are a fan of delectable desserts with a creamy texture and a burst of fruity flavor, then an Italian cream cheese cake with raspberry sauce is a must-try. This classic cake combines the richness of cream cheese with the tangy sweetness of raspberries, resulting in a dessert that is both indulgent and refreshing. Whether you are celebrating a special occasion or simply craving a delightful treat, this article will guide you through the steps of creating this mouthwatering dessert, providing you with the best recipe and tips to ensure a perfect outcome.

Let's cook with our recipes!

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE



Italian Cream Cheese and Ricotta Cheesecake image

This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.

Provided by April Caudle

Categories     World Cuisine Recipes     European     Italian

Time 6h15m

Yield 8

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
½ cup butter, melted and cooled
1 pint sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  • Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
  • Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g

ITALIAN CREAM CHEESE CAKE



Italian Cream Cheese Cake image

Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.

ITALIAN CREAM CAKE I



Italian Cream Cake I image

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Provided by Chantal

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 14

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 ½ cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
½ cup butter
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
  • Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
  • Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
  • Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g

RASPBERRY CREAM CHEESECAKE



Raspberry Cream Cheesecake image

This creamy cheesecake pie with a raspberry layer is a light dessert after a heavy meal. -Steve Josserand, Decatur, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
1 chocolate crumb crust (9 inches)
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 cup seedless raspberry jam
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 325° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes. , In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove 1/2 cup for garnish; cover and refrigerate. , Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream.

Nutrition Facts : Calories 530 calories, Fat 37g fat (21g saturated fat), Cholesterol 156mg cholesterol, Sodium 298mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

RASPBERRY ITALIAN CREAM CAKE



RASPBERRY ITALIAN CREAM CAKE image

Categories     Cake     Fruit     Nut     Dessert     Bake

Yield 16 servings

Number Of Ingredients 16

3 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
2 2/3 cups sugar
2/3 cup oil
2/3 cup butter
6 eggs, separated
1 tsp vanilla
1 cup buttermilk
3.5 oz can sweetened flaked coconut
2/3 cup finely chopped walnuts
12 oz jar seedless raspberry jam
8 oz cream cheese
1 cup butter
1 lb powdered sugar
1 tsp vanilla

Steps:

  • Grease and flour two 9-inch round baking pans. Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking soda and salt. In a large mixer bowl, cream together sugar, oil and butter for 5 minutes on high speed. Add egg yolks, one at a time, beating well after each. Stir in vanilla. Add dry ingredients alternately with buttermilk. Place coconut in food processor and finely chopped by pressing pulse button several times. Stir coconut and walnuts into batter. Beat egg whites until stiff, gently fold into batter. Pour into prepared pans and bake for 30 to 40 minutes until toothpick inserted in center comes out clean. Cool layers completely; carefully split layers. Prepare frosting by beating cream cheese, butter, powdered sugar and vanilla on high speed for 5 minutes. Place one layer, cut side up on serving plate. Spread with 1/2 cup jam and top with next layer, cut side down. Spread with 3/4 cup frosting. Repeat with remaining layers. Frost cake sides. Refrigerate until serving time.

ITALIAN CREAM CHEESE CAKE



Italian Cream Cheese Cake image

A very delicious cake. The family loves it at family gatherings. Very moist with a nutty flavor.

Provided by tabatha

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 18

Number Of Ingredients 16

½ cup margarine
½ cup vegetable shortening
2 cups white sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup chopped nuts
1 (3.5 ounce) can sweetened flaked coconut (such as Bakers® Angel Flake®)
1 teaspoon vanilla extract
5 egg whites
1 (8 ounce) package cream cheese, at room temperature
¼ cup butter
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract
¼ cup mixed nuts, or as desired for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9x1.5-inch cake pans.
  • Beat margarine, shortening, and white sugar together in a large bowl with an electric mixer until light and fluffy; add egg yolks one at a time, thoroughly beating each yolk into the butter mixture before adding the next.
  • Mix flour and baking soda together in a bowl; alternately stir portions of flour mixture and buttermilk into the butter mixture, mixing until just incorporated into a cake batter. Stir 1 cup nuts, coconut, and 1 teaspoon vanilla extract into the batter.
  • Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into the batter; pour into prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Beat cream cheese and butter together in a bowl until smooth. Beat confectioners' sugar and 1 teaspoon vanilla extract into the cream cheese mixture until smooth; spread over completely cooled cakes; garnish with 1/4 cup nuts.

Nutrition Facts : Calories 523.1 calories, Carbohydrate 65.7 g, Cholesterol 77.9 mg, Fat 27.2 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 315.3 mg, Sugar 50.7 g

ITALIAN CHEESECAKE



Italian Cheesecake image

Provided by Buddy Valastro

Categories     dessert

Time 2h30m

Yield one 9-inch cheesecake

Number Of Ingredients 21

1 stick (8 tablespoons) unsalted butter, softened
1/4 cup granulated sugar
Zest of 1 lemon
Zest of 1 orange
1 tablespoon milk
1 whole large egg
2/3 cup all-purpose flour, plus more for dusting
2 3/4 cup ricotta cheese, drained
2/3 cup granulated sugar
1/3 cup vanilla custard (or vanilla pudding)
Zest of 1 lemon
Zest of 1 orange
2 tablespoons semolina flour
2 tablespoons vanilla extract
1/2 tablespoon orange blossom water
4 whole large eggs
6 large egg yolks
Nonstock cooking spray
Powdered sugar, for dusting
1 cup fresh cranberries, for garnish
Fresh rosemary sprigs, for garnish

Steps:

  • For the dough: In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together. Scrape down the sides and add the lemon and orange zests. Turn the mixer back on to low speed. Add the milk and egg. Turn the speed to medium and mix until well combined (scrape the sides of the bowl if necessary). Turn the mixer off and add the flour. Carefully turn the mixer on a slow speed and mix just until a dough forms, scraping down the sides as necessary.
  • Turn the dough out onto a clean work surface dusted with flour. Knead until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until firm.
  • Preheat the oven to 325 degrees F.
  • For the filling: Combine the ricotta cheese, granulated sugar, custard/pudding, lemon zest, orange zest and semolina flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined. Add the vanilla orange and blossom water. Add in the whole eggs and egg yolks in 3 batches. Mix on slow speed in between each addition.
  • Grease the inside of a 9-inch nonstick springform pan with pan spray. Roll the dough into a circle approximately 14 inches wide. Roll the dough into the pan and press it out into an even layer across the bottom and up the sides of the pan.
  • Pour the filling into the pan and place on a rimmed baking sheet. Bake until cheesecake is golden brown, 80 to 90 minutes. Remove from the oven and allow to cool completely before removing from the pan.
  • Remove from the pan and put onto a decorative plate or platter. Dust the top with powdered sugar using a small mesh strainer. Decorate the center with fresh cranberries and sprigs of rosemary.

Tips:

  • Use high-quality cream cheese that is at room temperature for a smooth and creamy filling.
  • To ensure the cake bakes evenly, use a springform pan and line the bottom with parchment paper.
  • To prevent the cake from cracking, allow it to cool completely in the pan before refrigerating.
  • For a richer flavor, use heavy cream instead of milk in the raspberry sauce.
  • To make the raspberry sauce ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
  • Serve the cake chilled with fresh raspberries and a dollop of whipped cream for an elegant dessert.

Conclusion:

This Italian Cream Cheese Cake with Raspberry Sauce is a delightful dessert that is perfect for any occasion. The creamy filling, tangy raspberry sauce, and buttery graham cracker crust combine to create a truly unforgettable cake. With its stunning presentation and irresistible flavor, this cake is sure to be a hit at your next gathering. So, gather your ingredients and give this recipe a try – you won't be disappointed!

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