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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #eggs-dairy #fruit #american #oven #refrigerator #dinner-party #holiday-event #cheesecake #christmas #berries #raspberries #taste-mood #sweet #equipment #small-appliance #mixer #4-hours-or-less
You'll also love
rokon Islam
[email protected]This recipe is a keeper! I'll definitely be making this cheesecake again and again.
Hamma Soukaina
[email protected]Overall, this is a great cheesecake recipe. It's easy to make and always turns out delicious.
olumo clement
[email protected]I would have liked the cheesecake to be a bit more tart, but it was still very good.
meraj nur
[email protected]This cheesecake is a bit dense, but I like it that way. It's very rich and satisfying.
Shebeer Shebeer
[email protected]I love the tangy flavor of the raspberry sauce. It pairs perfectly with the sweet cheesecake filling.
Paul Crews
[email protected]This cheesecake is so creamy and delicious. The raspberry sauce is the perfect complement.
mustak shekh
[email protected]I've never made cheesecake before, but this recipe made it so easy. It turned out perfect!
Dilmaya Lama
[email protected]This is my go-to cheesecake recipe. It's always a crowd-pleaser, and it's so easy to make.
Chamara Dusantha
[email protected]I made this cheesecake for a party and it was a huge success. Everyone loved it! I'll definitely be making it again.
Heather Weber
[email protected]This cheesecake was a bit time-consuming to make, but it was worth it. It's definitely a special occasion dessert.
Just Curious
[email protected]The crust was a little too crumbly for my liking, but the filling was delicious. I would try a different crust recipe next time.
Gaming Ripon
[email protected]This cheesecake was a bit too sweet for my taste, but overall it was still pretty good. I think I would reduce the amount of sugar in the filling next time.
Tshewang Ngedup
[email protected]I'm not a huge cheesecake fan, but this recipe changed my mind. The raspberry sauce is what really makes it special. I'll definitely be making this again.
Riley Triston
[email protected]My family loved this cheesecake! The crust was buttery and flaky, the filling was smooth and creamy, and the raspberry sauce was tart and sweet. It was a perfect dessert for a special occasion.
nadeem rajjpot
[email protected]I've made this cheesecake several times now, and it's always a hit. It's so easy to make, and it always turns out perfect. The raspberry sauce is the perfect finishing touch.
Kwani Mercy
[email protected]This raspberry cheesecake recipe is an absolute delight! The creamy, tangy filling pairs perfectly with the sweet raspberry sauce, and the graham cracker crust adds a nice crunch. I highly recommend it!