ROYAL RASPBERRY CHEESECAKE
This recipe reminds me of a cheesecake I often enjoyed at a restaurant in British Columbia, where I used to live. It's fit for a king!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a bowl, combine the flour, sugar and lemon zest. Cut in butter until mixture is crumbly. Stir in egg yolk and vanilla. Pat 1/2 of mixture on the bottom of a greased 9-in. springform pan with the sides removed. Bake at 400° for 7 minutes or until golden. Cool completely on a wire rack. Attach the sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up the sides and press onto the bottom crust along the sides of pan. Set aside. , For filling, in a large bowl, beat cream cheese, lemon zest and vanilla until smooth. Combine sugar, flour and salt; add to cream cheese mixture, beating until smooth. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place pan on a baking sheet. , Bake at 375° for 35-40 minutes or until center is almost set. Cool pan 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, combine the cornstarch and crushed raspberries in a saucepan until blended. Stir in jelly. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; strain to remove berry seeds. Discard seeds. Cool sauce; refrigerate until serving. Just before serving, remove sides of pan. Cut cheesecake into slices; garnish with sauce and fresh berries. Refrigerate leftovers.
Nutrition Facts : Calories 313 calories, Fat 14g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 178mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
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Moshraful Islam
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was still good. I think I would prefer a lighter cheesecake next time.
Fifehanmi Stephen
[email protected]This cheesecake was easy to make and turned out delicious! The crust was perfect and the filling was creamy and rich. I will definitely be making this again.
Sathi Hossen
[email protected]I had some trouble getting the cheesecake to set properly, but it still tasted good. The flavor was great, and the raspberry sauce was the perfect topping.
TOusef Ahmad
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. The crust was nice and crispy, and the filling was creamy and smooth.
Niteshkumar Yadav
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The cheesecake is creamy and decadent, and the raspberry sauce adds a nice tartness. I highly recommend this recipe.
Anthony Guarino
[email protected]This cheesecake was easy to make and turned out great! The crust was crispy and the filling was creamy and delicious. I would definitely recommend this recipe.
Siva Padayachee
[email protected]I made this cheesecake for my family and they loved it! The cheesecake was smooth and creamy, and the raspberry sauce was the perfect topping. I will definitely be making this again.
Js dinesh Dhanwani
[email protected]This raspberry cheesecake was a hit at my last dinner party! The combination of the tangy raspberries and the creamy cheesecake was perfect, and the crust was buttery and flaky. I will definitely be making this again.