Best 7 Orange Cheesecake With Raspberry Sauce Recipes

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Indulge in a delightful culinary journey with our Orange Cheesecake with Raspberry Sauce, a symphony of flavors that will tantalize your taste buds. This delectable dessert combines the tangy zest of oranges with the creamy richness of cheesecake, creating a harmonious balance that is simply irresistible. The vibrant raspberry sauce adds a touch of sweetness and tartness, elevating this dish to a new level of deliciousness. With its stunning presentation and unforgettable flavors, this Orange Cheesecake with Raspberry Sauce is perfect for any occasion, whether it's a special celebration or a cozy night in. Embark on this culinary adventure and discover the perfect balance of citrusy freshness and creamy indulgence. This recipe also includes a guide to making a classic cheesecake, a chocolate cheesecake, and a gluten-free cheesecake, providing options for various dietary preferences and tastes.

Here are our top 7 tried and tested recipes!

CLASSIC CHEESECAKE WITH RASPBERRY SAUCE



Classic Cheesecake with Raspberry Sauce image

Provided by Olivia Mesquita

Categories     Desserts

Time 1h15m

Number Of Ingredients 13

12 Honey Graham Cracker rectangles
1/3 cup butter, melted
4 (8oz) packages cream cheese, softened
1 cup sour cream
1 cup sugar
4 large eggs
1 tablespoon cornstarch
1/8 teaspoon salt
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 pints raspberry
1/4 cup sugar
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F with a rack in the middle-lower part of your oven.
  • Grease a 9-inch springform pan with butter.
  • Wrap the pan in foil, making sure the bottom is completely covered. Reserve.
  • Crush the graham crackers in a food processor until finely crumbed.
  • Mix the crumbs and the melted butter until it resembles wet sand. Transfer that mixture to the springform pan and press evenly onto the bottom.
  • Bake the crust for 8 to 10 minutes or until it starts to brown slightly. Take it off from oven and let it cool.
  • Beat the cream cheese, the sour cream, the sugar, the cornstarch, the salt, the lemon juice and the vanilla extract until creamy and without any lumps, about 5 minutes on medium speed. Make sure you give it some extra love with a spatula, so everything gets incorporated!
  • Mix the eggs, one at a time, over low speed, just until blended. The mixture should be creamy and silky.
  • Pour the batter over the cooled crust.
  • Set the springform pan - still wrapped in foil - in a baking dish. Fill it with enough boiling water to cover 2 inches of the bottom of the pan. Bring the whole set to the oven and bake at 350 degrees for 55 minutes or until the outside looks slightly puffed but the center is still jiggly.
  • Once cheesecake is done, turn off the oven but keep the cheesecake in there, cooling for at least one hour with the oven door slightly open.
  • After one hour, transfer cheesecake to a wire rack and let it cool completely before transferring it to the fridge.
  • Chill the cheesecake overnight, uncovered.
  • Before serving, let the cheesecake stand at room temperature for at least 30 minutes.
  • Unmold the cake, transfer to a serving dish and top it with the sauce.
  • Combine all ingredients in a saucepan and cook for about 10 minutes or until the raspberries are broken down. If desired, pass the sauce through a strainer to remove seeds.
  • Let it cool and serve over your cheesecake. If desired, decorate the top of the cheesecake with some fresh raspberries.

RASPBERRY DESSERT SAUCE



Raspberry Dessert Sauce image

This raspberry dessert sauce topping is fresh, quick, & easy and gives desserts and breakfast dishes that little something extra! You can use fresh or frozen raspberries.

Provided by Sally

Categories     Dessert

Time 10m

Number Of Ingredients 6

1 Tablespoon water
2 teaspoons cornstarch
3 cups (about 12 ounces/375g) fresh or frozen raspberries
1/4 cup (50g) granulated sugar
1 teaspoon fresh lemon juice (do not leave out)
optional: 1/2 teaspoon vanilla extract

Steps:

  • Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
  • Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and-if desired for a richer flavor-stir in vanilla extract.
  • Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
  • Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
  • Cover and store for up to 1 week in the refrigerator.

RASPBERRY GRAND MARNIER CHEESECAKE



Raspberry Grand Marnier Cheesecake image

This is a giant cheesecake! The cheesecake alone is fabulous. It's thick, fluffy, not too dense, and perfectly creamy. We love the raspberry sauce. The hint of orange from the Grand Marnier is amazing. It gives the sauce the perfect richness. The vanilla crust is untraditional but works well in this cheesecake. Rose suggests...

Provided by Rose Rauhauser

Categories     Other Desserts

Time 3h45m

Number Of Ingredients 19

CREAM CHEESE FILLING
7 8 oz. packages of cream cheese
2 1/4 c sugar
1/2 c flour
1 c sour cream, room temperature
1 1/2 tsp vanilla
5 extra large eggs
VANILLA CRUST*
1 stick butter, softened
1/4 c sugar
1 large egg yolk
1 tsp vanilla
3/4 c flour
a pinch of salt
*you may also use an Oreo cookie crust if you like.
RASPBERRY GRAND MARNIER SAUCE
2 jar(s) seedless raspberry jam
7 Tbsp Grand Marnier liquor
5-6 c raspberries, fresh

Steps:

  • 1. CRUST: Beat butter and sugar until fluffy. Add egg yolk and vanilla; beat. Add flour and salt.
  • 2. Mix until dough forms.
  • 3. Shape into a ball. Wrap in plastic and refrigerate for 30 minutes.
  • 4. Press dough into the bottom of 9 3/4 to 10-inch springform pan that has been lightly greased. Flour your hands and it will keep the dough from sticking to them.
  • 5. Bake crust at 350 for 15 to 20 minutes until slightly golden. Remove and cool completely.
  • 6. FILLING: Beat all the cream cheese until light and fluffy, scraping down when necessary.
  • 7. Add sugar and flour gradually.
  • 8. Add sour cream and vanilla beating until smooth.
  • 9. Add eggs one at a time beating until just combined.
  • 10. Pour into prepared pan. Wrap bottom of springform pan in a double sheet of aluminum foil.
  • 11. Place into a water bath.
  • 12. Bake at 350 for 45 minutes. Lower temperature to 325 for at least 30 minutes or until firm in the middle, may take an additional 45 minutes. Turn oven off when done and leave the cheesecake in the oven for 1 hour longer. Remove and cool completely. Refrigerate uncovered for at least 6 hours or overnight.
  • 13. SAUCE: Put the jam, raspberries, and Grand Mariner in a bowl.
  • 14. Mix together until it isn't lumpy.
  • 15. Refrigerate sauce until ready to serve. Cut cake and spoon sauce over each slice as desired.

LUSCIOUS ORANGE CHEESECAKE WITH RASPBERRIES



Luscious Orange Cheesecake with Raspberries image

Add refreshing flavor to rich cheesecake with orange peel, orange-flavored liqueur and juicy raspberries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h25m

Yield 16

Number Of Ingredients 13

1 1/2 cups crushed vanilla wafer cookies (about 50 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
3 eggs
1 teaspoon vanilla
1 teaspoon grated orange peel
1 pint (2 cups) whipping (heavy) cream
3 egg yolks
2/3 cup sugar
1 teaspoon grated orange peel
2 tablespoons orange-flavored liqueur or orange juice
2 cups fresh raspberries

Steps:

  • Heat oven to 300°F. In bottom of 9-inch springform pan, stir cookie crumbs and butter until crumbs are well coated. Press firmly on bottom and 1 inch up side of pan.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, vanilla and 1 teaspoon orange peel, scraping bowl twice, until well blended. Pour over crust.
  • Bake 1 hour to 1 hour 20 minutes or until edge is light golden brown and center is still slightly jiggly. Cool on wire rack 30 minutes. Refrigerate 4 hours or until chilled.
  • In 3-quart saucepan, heat whipping cream just to boiling over low heat. In small bowl, beat egg yolks, sugar and 1 teaspoon orange peel with fork or wire whisk until well blended. Stir small amount of hot cream into yolk mixture, then stir yolk mixture back into cream in saucepan. Cook over low heat 10 to 15 minutes, stirring constantly, until mixture coats a spoon. DO NOT BOIL. Remove from heat. Cool 30 minutes or until room temperature. Stir in liqueur. Refrigerate until serving.
  • To serve, spoon about 2 tablespoons sauce onto individual serving plates. Place wedge of cheesecake on sauce. Top with raspberries.

Nutrition Facts : Calories 470, Carbohydrate 34 g, Cholesterol 175 mg, Fat 6 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 28 g, TransFat 1 1/2 g

ORANGE BLOSSOM CHEESECAKE WITH RASPBERRY AND POMEGRANATE SAUCE



Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce image

Provided by Jeanne Thiel Kelley

Yield Makes 12 servings

Number Of Ingredients 21

Crust:
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1 1/4 cups walnuts (about 5 ounces)
6 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, melted
Filling:
5 (8-ounce) packages cream cheese, room temperature
1 2/3 cups sugar
3 tablespoons all purpose flour
2 tablespoons grated orange peel
2 teaspoons orange-flower water*
5 large eggs
2 large egg yolks
Sauce:
4 cups pomegranate juice
2 (12-ounce) bags frozen unsweetened raspberries (unthawed)
1/4 cup sugar
1/2 cup honey
*A flavoring extract; available at some supermarkets, liquor stores, and Middle Eastern markets.

Steps:

  • For crust:
  • Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
  • For filling:
  • Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
  • Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
  • For sauce:
  • Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
  • Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.

ELEGANT ORANGE BLOSSOM CHEESECAKE



Elegant Orange Blossom Cheesecake image

The aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 14

3 cups crushed gingersnap cookies (about 60 cookies)
2 teaspoons plus 2 tablespoons grated orange zest, divided
1/3 cup butter, melted
1-1/2 cups orange juice
1/3 cup sliced fresh gingerroot
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
6 ounces white baking chocolate, melted
1 tablespoon vanilla extract
4 large eggs, lightly beaten
CANDIED ORANGE SLICES:
3 cups water
1-1/2 cups sugar
2 small navel oranges, thinly sliced

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.

Nutrition Facts : Calories 752 calories, Fat 35g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 660mg sodium, Carbohydrate 101g carbohydrate (55g sugars, Fiber 2g fiber), Protein 10g protein.

FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 12

Number Of Ingredients 4

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste

Steps:

  • Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g

Tips:

  • For a creamier cheesecake, use full-fat cream cheese at room temperature.
  • To prevent the cheesecake from cracking, bake it in a water bath.
  • To achieve a golden brown crust, brush the edges of the cheesecake with melted butter before baking.
  • Chill the cheesecake for at least 4 hours or overnight before serving.
  • For a more intense orange flavor, use freshly squeezed orange juice and zest.
  • To make the raspberry sauce, use fresh or frozen raspberries.
  • If you don't have a food processor, you can mash the raspberries by hand.
  • Strain the raspberry sauce through a fine-mesh sieve to remove any seeds.
  • Serve the cheesecake with the raspberry sauce on top.

Conclusion:

This orange cheesecake with raspberry sauce is a delicious and refreshing dessert that is perfect for any occasion. The cheesecake is creamy and tangy, with a hint of orange flavor. The raspberry sauce is sweet and tart, and it pairs perfectly with the cheesecake. This dessert is sure to be a hit with everyone who tries it.

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