Best 3 Italian Cream Cheese Cake With Raspberry Sauce Recipes
Indulge in a culinary delight with our tantalizing Italian Cream Cheese Cake adorned with a luscious Raspberry Sauce. This delectable treat is a harmonious blend of creamy cheesecake filling, nestled atop a graham cracker crust and crowned with a vibrant raspberry sauce. It's a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Discover the secrets behind this masterpiece with our step-by-step guide, ensuring a perfect balance of sweetness, tanginess, and richness in every bite. In addition, we'll take you on a journey through variations of this classic dessert, including a gluten-free alternative and a delightful no-bake version. Get ready to embark on a culinary adventure that will leave you with a lasting impression.
Here are our top 3 tried and tested recipes!
ITALIAN CREAM CHEESE CAKE
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
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.
WHITE CAKE WITH RASPBERRY SAUCE
Fresh or frozen raspberries folded into a thick strawberry glaze turn a boxed cake mix into a festive finale to any meal. My husband isn't a chocolate fan, so this is a great substitute. I'm often asked for the recipe.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. , Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.
Nutrition Facts :
ORANGE CHEESECAKE WITH RASPBERRY SAUCE
Enjoy this delicious orange flavored cheesecake served with raspberry sauce - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch springform pan.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.
- Bake 55 to 65 minutes or until almost set. Cool completely, about 2 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.
- In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.
- Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 29 g, TransFat 1 1/2 g
Tips:
- Use room temperature ingredients. This will help the cake batter come together smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This will incorporate air into the batter, making the cake lighter and more tender.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake at 325 degrees Fahrenheit for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
- For the raspberry sauce, use fresh raspberries if possible. Frozen raspberries can also be used, but they should be thawed and drained before using.
- Serve the cake immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
This Italian cream cheese cake with raspberry sauce is a delicious and elegant dessert that is perfect for any occasion. The cake is moist and tender, with a creamy cheese filling and a sweet and tangy raspberry sauce. It is sure to be a hit with everyone who tries it.
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 »
You'll also love
