Best 7 Raspberry Cheesecake Delite Recipes

RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, 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 degrees F.
• To make the 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, 2 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.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees F 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. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to 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 for serving.
• To make the topping, 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 berries on top of the cake. Refrigerate until ready to serve.
• Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

RASPBERRY CHEESECAKE DELITE

Steps:

• 1. Cut or tear sugar free angelfood cake into bite size pieces and place in the bottom of an 8"X8" square glass baking dish.
• 2. Make pudding according to package directions, using the 2 cups of milk. Let set for 5 minutes to thicken.
• 3. Meanwhile, put preserves in a medium size microwave safe bowl and cook on high for 1-2 minutes, stirring every 30 seconds, until melted and liquid. Drizzle evenly over cake pieces in baking dish.
• 4. Place raspberries on top of cake pieces, distributing evenly, saving some for garnish.
• 5. Spread pudding evenly over all.
• 6. Spread whipped topping evenly over all.
• 7. Garnish with reserved berries. Refrigerate at least one hour before serving.

KETO RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
• Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the entire bottom of the pan in an even layer.
• Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.
• Add eggs one at a time to the bowl while mixer is running and beat for 1 minute after each addition until the mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto the prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.
• Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon add dollops of raspberry puree onto the cheesecake batter in the pan. Lightly drag a knife or a toothpick through the puree to create a decorative pattern.
• Bake cake on the center rack of the hot oven until sides of the cheesecake are firm and only 2 to 3 inches in the center remain slightly jiggly if you shake the pan, about 75 minutes.
• Remove cheesecake from oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.
• To remove from pan, gently run a sharp knife between cheesecake and ring of springform pan. Unlatch pan and lift ring off cheesecake, leaving pan bottom in place to serve. Top with reserved berries and any remaining puree.

RASPBERRY-SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
• Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
• Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
• Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

NO-BAKE RASPBERRY CHEESECAKE

Steps:

• For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
• Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
• For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
• Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.

RASPBERRY CHEESECAKE DELIGHT

Steps:

• Preheat oven to 350.
• Combine crust ingredient and mix until flour is incorporated; press into a 9x13" pan and bake for 15 minutes or until lightly golden brown.
• Crumble up crust let cool.
• Meanwhile, beat cream cheese, add sweetened condensed milk, mix until smooth. Turn mixer to low and incorporate cool whip.
• After crust is cool, slightly press crumb mixture and top with cheesecake mixture.
• Refrigerate at least a couple of hours, before serving top with pie filling or spoon a good amount over individual pieces on plates. Sometimes I put can of pie filling in fridge so it will be chilled when serving too! Yum!

LEMON DELIGHT CHEESECAKE PIE WITH RASPBERRY SAUCE

Steps:

• In large bowl with mixer at medium speed beat cream cheese and mayonnaise until smooth; gradually beat in sugar.
• Beat in eggs, one at a time; beat in rind, juice and vanilla.
• Pour into pie crust; place on cookie sheet.
• Bake in pre-heated 350 degree oven for 30-35 minutes or until set.
• Chill 4 hours.
• Serve with raspberry sauce on top or on the side.
• Raspberry Sauce: Mash and sieve berries to remove as many seeds as possible; add water to make 1 cup.
• Mix sugar and cornstarch together and add to raspberries, mixing well.
• Cook over medium heat until mixture thickens, stirring constantly.
• Remove from heat and add lemon juice.
• Cool and chill.