Tag: Cheesecake

Cheesecake topped with Raspberry

Raspberry Cheesecake Recipe

This is a delicious Raspberry Cheesecake Recipe. Note that this recipe is for a cheesecake with raspberry topping, you can use any topping you’d like. A perfect recipe to make over the weekend and a yummy dessert to enjoy all week long! If you enjoy cheesecake, you’ll love this recipe. Topped with Raspberries, this cheesecake will become your new favorite cheesecake recipe!

Raspberry Cheesecake Recipe
Recipe type: Dessert
 
Ingredients
  • For the crust:
  • 1½ cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • For the filling:
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1½ teaspoons pure vanilla extract
  • 2½ pounds cream cheese, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • ¼ cup sour cream
  • 1½ cups sugar
  • 5 whole extra-large eggs, at room temperature
  • For the topping:
  • 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
  • 3 half-pints fresh raspberries
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Crust: Combine sugar, graham crackers and melted butter until it is moist. Pour mixture into a 9 inch springform pan. Press the crumbs into the bottom of the pan and up the sides of the pan about 1 inch, with your hands. Bake in the oven for 8 minutes and cool to room temperature.
  3. Bring oven up to 450 degrees F.
  4. Filling: Get out your Stand Mixer and put your paddle attachment on it! Cream the cream cheese and sugar in the bowl of your Stand Mixer on medium-high speed until it's light and fluffy (Approx. 5 minutes). Reduce speed of your kitchen stand mixer to medium and add eggs and egg yolks - 2 at a time, mix well. Scrape down the bowl and beater as necessary. Turn your stand mixer to low and add sour cream, lemon zest and vanilla. Mix thoroughly and then pour into cooled crust.
  5. Bake in oven for 15 minutes. Turn the oven temp down to 225 degrees F and bank for another 1 hour and 15 minutes. Turn the oven off and open the door wide. (Cake will not be set in the center - don't fret!) Allow cake to rest in the oven with the door open for 30 minutes (Keep kids and pets away! It's HOT STUFF!) After the 30 minute rest period is over, take the cheesecake out of the oven and allow it to sit at room temperature until it is completely cooled (2 to 3 hours). Wrap cheesecake and refrigerate overnight.
  6. The next day, remove the springform pan by carefully running a hot knife around the outside of the cake (you can heat the knife under hot water, wipe dry with kitchen towel). Leave the cake on the bottom of the springform pan for serving.
  7. Topping: Melt the jelly in a small pan over low heat. Toss raspberries and warm jelly in a bowl and mix well. Arrange the berries on top of the cake and refrigerate until everyone has finished their veggies and you're ready to serve dessert!
  8. Tips & Tricks: Place springform pan on a sheet pan before putting in the oven to catch drips! Measure your sprinform pan. Some pans say 9 ½ inches but measure 9 inches.
  9. I hope you've enjoyed this Raspberry Cheesecake Recipe!

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