RASPBERRY CHEESECAKE
This is the best cheesecake recipe I've come across. The recipe (from Barefoot Contessa) is written to include the raspberry topping but the cheesecake is good enough to serve all on it's own, or with whatever topping you like. This cake has to be made the day before you plan on serving it so, plan ahead! Making this the day before makes this a perfect dessert for a dinner party. I'm sorry about the way the topping ingredient list looks...I could not, for the life of me, get it through the editor correctly. Should read: 1 C. raspberry jelly or currant jelly or strawberry jelly (do not use jam).
Provided by Hey Jude
Categories Cheesecake
Time 3h10m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- To make crust: combine the graham cracker crumbs, 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°.
- To make 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, two 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.
- You can set the springform pan on a foil-lined baking sheet to catch any leaks.
- Bake for 15 minutes then turn down the oven temperature to 225° 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. Let the cake sit in the oven with the door open for 30 minutes. Take the cake out and let it 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.
- 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 berry mixture on top of the cake. Refrigerate until ready to serve.
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 »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #eggs-dairy #fruit #american #oven #refrigerator #dinner-party #holiday-event #cheesecake #christmas #berries #raspberries #taste-mood #sweet #equipment #small-appliance #mixer #4-hours-or-less
You'll also love
Sagar Giri
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out at all. It was a complete disaster.
Ayooluwa Adeyeni
[email protected]This cheesecake is so good, I could eat it every day.
Antonnette Magowe
[email protected]The cheesecake was a bit dense, but the flavor was amazing. I would definitely make it again.
Ashley Chamberlin
[email protected]This cheesecake was a bit too sweet for my taste, but I think it would be perfect for someone who loves really sweet desserts.
Jj Thomas
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The raspberry sauce was the perfect complement to the cheesecake.
Md Abu ok
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth the effort. It's the perfect dessert for a special occasion.
Ahmed Yakubu
[email protected]I love the combination of raspberries and cheesecake. It's the perfect summer dessert.
Sajid Naqvi
[email protected]This cheesecake is so rich and creamy, it's like a dream come true.
Pamela Huett
[email protected]I was really excited to try this recipe, but unfortunately it didn't turn out as well as I had hoped. The cheesecake was a bit too dense and the crust was too crumbly.
jafriii_ writes
[email protected]The instructions were easy to follow and the cheesecake was relatively simple to make. I would definitely recommend this recipe to anyone looking for a delicious and easy cheesecake.
Terri Davis
[email protected]I've made this cheesecake several times now, and it always turns out perfectly. It's my go-to recipe for any occasion.
nsauto flexi
[email protected]This cheesecake was a huge hit at my party! Everyone loved it, and I got so many compliments on it. It was the perfect balance of sweet and tart, and the crust was amazing.