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Raspberry Cheesecake – Sugar Spun Run


My raspberry cheesecake is swirled with contemporary raspberry taste all through. It’s baked on a basic graham cracker crust and, in fact, is made with out a water tub! Recipe contains detailed step-by-step images and directions and a how-to video tutorial.

The BEST Raspberry Cheesecake

My raspberry cheesecake recipe deviates barely from the opposite berry cheesecakes I’ve shared right here. With my strawberry cheesecake we used a plain base with the strawberries making an look solely on the highest. That labored fantastically there, however we would have liked extra oomph right here. In contrast to with my blueberry cheesecake, utilizing complete berries didn’t work so properly right here. As a substitute, we’ll make a selfmade raspberry sauce for a concentrated brilliant, tart distinction to the candy and creamy, dense cheesecake.

The top result’s so fairly and utterly irresistible. Significantly, it’s laborious to cease consuming this when you begin, which isn’t one thing I usually say a couple of dessert as wealthy as cheesecake!

Slice of raspberry cheesecake topped with raspberry sauce on a white plate.Slice of raspberry cheesecake topped with raspberry sauce on a white plate.Slice of raspberry cheesecake topped with raspberry sauce on a white plate.

Why You’ll Love This Recipe

  • No water tub wanted! I don’t use a water tub in any of my cheesecake recipes (although it’s a needed step for making my chocolate pot de creme and creme brulee). Simply ensure that to comply with my ideas beneath for avoiding cracks!
  • Bursting with raspberry taste all through! We’ll add a raspberry swirl within the center, on high, after which drizzle with raspberry sauce earlier than serving. I generally wish to toss in some contemporary raspberries with the sauce on the finish for much more contemporary raspberry taste!
  • Saves you a step, as a result of there’s no have to pre-bake the crust. Oh, and in the event you like raspberries and chocolate collectively, be at liberty to make use of an Oreo crust as a substitute.
  • Might be made year-round! This recipe tastes equally pretty much as good with frozen raspberries because it does with contemporary, so that you don’t have to attend for summer season berries.

Substances

We keep on with easy and contemporary substances when making raspberry cheesecake. As at all times, I do have a number of I’d like to say earlier than we get began.

  • Raspberries. Both contemporary or frozen berries will work. Determine what you wish to use relying on whenever you make this raspberry cheesecake; contemporary are finest when they’re in season.
  • Bitter cream. Cheesecake completely wants bitter cream for the right taste–I really feel very strongly about this and embrace it in all of my cheesecake recipes (even my cheesecake bites and no-bake cheesecake!)! In the event you don’t have bitter cream, full-fat plain greek yogurt would additionally work.
  • Cream cheese. You have to use full-fat, brick-style cream cheese for this recipe to end up correctly. The spreadable form offered in tubs is not going to work right here, sadly.
  • Eggs. 3 room temperature eggs are key to offer the cheesecake base its basic agency however custard-y texture. Extra on this important ingredient beneath!
  • Graham cracker crumbs. These are for my go-to graham cracker crust. In the event you can’t discover pre-crushed crumbs, simply crush your personal graham crackers. I take advantage of a meals processor or put the crackers in a ziplock bag and use a rolling pin.

SAM’S TIP: Let’s speak eggs! First, it’s vital to make use of room temperature eggs. In the event you overlook to set yours out forward, use my trick to shortly deliver eggs to room temperature. Second, add the eggs one after the other, and briefly beat every egg to interrupt it up earlier than including it to the batter. Third, solely combine your eggs into your batter till simply mixed. All of the following tips will stop over-mixing the eggs, in the end providing you with the smoothest texture, prettiest look, and finest taste.

That is simply an summary of the substances I used and why. For the complete recipe please scroll right down to the underside of the submit!

The best way to Make Raspberry Cheesecake

Raspberry Sauce

  1. Cook dinner the berries, water, lemon juice, and sugar till the berries begin to break down and grow to be juicy.
  2. Improve the warmth and let the sauce simmer till thickened. Stir continuously throughout this time. There received’t be an enormous change in consistency, however the sauce shouldn’t be fairly as free because it was initially and can darken in colour.
  3. Pour the sauce via a strainer right into a heatproof bowl. Press with a spatula to work the liquid via the strainer and into the bowl.
  4. Stir 2 tablespoons of the seeds from the strainer into your sauce, then discard the remainder. This can give the sauce just a bit little bit of texture, which I really like! Set the sauce apart and let it cool when you put together your cheesecake.

Graham Cracker Crust

  1. Mix the graham cracker crumbs, sugars, and melted butter. Keep in mind, don’t do that when your butter is just too scorching, or your crust shall be greasy.
  2. Press into your springform pan. Be sure to cowl the underside and as excessive up the edges as you will get it (this may stop cracks!). I take advantage of a consuming glass to assist me do that. Set the crust apart when you put together your batter.

Raspberry Cheesecake Batter

  1. Stir the cream cheese and sugar collectively till easy and creamy. Be sure to work any lumps out now, or they’ll find yourself in your cheesecake!
  2. Add the bitter cream and vanilla and stir till simply mixed.
  3. Add the eggs. Do that one egg at a time, beating first in a separate bowl after which mixing on low velocity till simply included. When you’re achieved including the eggs, ensure that to offer the edges and backside of the bowl a great stir with a spatula to verify every thing is mixed.

Meeting

  1. Pour half of the cheesecake batter into your crust, then drizzle among the raspberry sauce overtop. You don’t need to be fairly so exact with how this appears since it will likely be within the heart of your raspberry cheesecake.
  2. Dollop the remainder of the cheesecake batter over the raspberry sauce. Easy the floor with a spatula so your last cheesecake has a easy, even high.
  3. Add one other drizzle of raspberry sauce overtop. Be extra cautious with this ripple as it will likely be the floor of your cheesecake and can make an impression. I take advantage of a knife to swirl the sauce into the batter and make it fairly. Observe you’ll have some leftover raspberry sauce–save this for serving!
  4. Bake, then flip off the oven and crack the door. Let the cheesecake sit like this for an hour, then take away and funky to room temperature. This helps hold the cheesecake from cracking resulting from drastic temperature change. It might want to then chill within the fridge in a single day earlier than you serve (topping with extra raspberry sauce as desired).

SAM’S TIP: All of my notes from my different cheesecakes apply right here to keep away from cracks. This contains urgent the crust excessive up the edges so it will possibly shrink because it cools, utilizing room temperature substances, avoiding over-mixing, and cooling slowly.

Steadily Requested Questions

Can I take advantage of retailer purchased raspberry jam?

You possibly can, however be aware that it’s going to change the general taste as raspberry jam doesn’t have fairly as contemporary of a style, nor will the swirls be as vibrant. I’d briefly heat the jam within the microwave to make it easy and spreadable (however not scorching!) earlier than swirling it via the cheesecake. I additionally wouldn’t advocate serving it on the aspect for a topping as you do with my sauce within the written recipe.

Can I freeze it?

Sure! First comply with the directions for cooling and chilling (for at the very least 6 hours) as indicated. Then, wrap it tightly in plastic wrap and retailer in an hermetic container. You’ll be able to freeze particular person slices or the entire cheesecake (retailer the raspberry topping individually. Thaw earlier than consuming (in a single day within the fridge works properly), or get pleasure from frozen!

Can I make this on a chocolate crust?

Sure, in the event you decide to take action I like to recommend utilizing the crust from my Oreo cheesecake recipe (you may even use the shells from my selfmade Oreos to make this really selfmade!). That recipe has you take away the cream from the Oreos earlier than pulverizing, not like my conventional Oreo crust recipe (which is healthier fitted to pies and never springform pans). I do that as a result of I discovered that the cream generally melts out of the springform pan and into my oven.

What fruity cheesecake taste would you wish to see subsequent? Cherry? 🍒 Mango? 🥭 Peach? 🍑
Let me know!

Get pleasure from!

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Raspberry Cheesecake

My raspberry cheesecake is swirled with contemporary raspberry taste all through. It is baked on a basic graham cracker crust (although Oreo works too!) with out a water tub! Recipe features a how-to video!

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Course: Dessert

Delicacies: American

Prep Time: 30 minutes

Cook dinner Time: 50 minutes

Cooling Time: 8 hours

Complete Time: 9 hours 20 minutes

Servings: 12 servings

Energy: 444kcal

Forestall your display screen from going darkish

Directions

For the sauce

  • Put together the sauce first so it has time to chill when you put together the cheesecake. Sauce could also be ready as much as 3 days prematurely. In a small saucepan,mix raspberries, sugar, water, and lemon juice over medium/low warmth. Stir often, and cook dinner till the berries launch their juices (will take a number of minutes).

    12 oz (340 g) raspberries, ¼ cup (50 g) granulated sugar, ¼ cup (60 ml) water, 1 Tablespoon lemon juice

  • Improve warmth to medium and convey combination to a simmer whereas stirring continuously. Cook dinner for a number of minutes till the berries break down and the sauce deepens in colour and is barely thickened (it can thicken solely barely).

  • Take away from warmth and pour via a positive mesh strainer right into a warmth proof bowl. Measure out 2 Tablespoons of your seeds left within the strainer and add them again to the sauce, discard the remainder.

  • Enable the combination to chill when you put together the crust and the cheesecake.

For the crust

  • Preheat oven to 325F (165C).

  • In a medium-sized bowl, stir collectively the graham cracker crumbs, granulated sugar, and brown sugar. Add the melted butter till crumbs are all moistened.

    1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons (25 g) granulated sugar, 1 Tablespoon gentle brown sugar, 7 Tablespoons (100 g) unsalted butter

  • Press the graham cracker combination evenly into the underside and up the edges of a 9” springform pan. Use the underside of a glass or measuring cup that can assist you. Set crust apart as you put together your cheesecake.

For the Cheesecake

  • Mix cream cheese and sugar in a big mixing bowl and use an electrical mixer to stir collectively till easy, creamy, and utterly lump free.

    24 oz (680 g) cream cheese, 1 cup (200 g) granulated sugar

  • Add bitter cream and vanilla extract and stir on low velocity till mixed.

    ½ cup (120 g) bitter cream, 1 teaspoon vanilla extract

  • In a small bowl, frivolously beat one egg and add it to the cheesecake batter, stirring on low velocity till egg is simply mixed. Repeat with the remaining eggs, then scrape the edges and backside of bowl to make sure all substances are totally mixed.

    3 giant eggs

Meeting

  • Pour half of the cheesecake batter evenly over the ready crust. Take about ⅓ cup (80ml) of the cooled raspberry sauce and pour evenly over the batter.

  • Gently dollop the remaining cheesecake batter evenly over the raspberry sauce and easy it with a spatula.

  • Drizzle with one other ⅓ cup of raspberry sauce over the floor and use a toothpick or knife to swirl over the cheesecake. Reserve the remainder of the sauce for serving (retailer coated within the fridge).

  • Switch to heart rack of 325F (165C) preheated oven for 45-55 minutes. The middle of the cheesecake shall be jiggly however the cheesecake needs to be principally set.

  • When cheesecake is completed baking, flip off the oven, crack the door open a number of inches and let cheesecake cool within the oven for 1 hour (this may assist stop cracks).

  • After 1 hour, take away from the oven and permit to chill at room temperature for an hour or till not heat. As soon as cooled, switch to fridge to relax for at the very least 6 hours, ideally in a single day.

  • Serve, topped with reserved raspberry sauce (we serve the raspberry sauce on the aspect so individuals can add as a lot or as little as they’d like).

Notes

Storing

I retailer my cheesecake within the springform pan that it’s baked in. As soon as it’s cooled, cowl with plastic wrap to keep away from absorbing any odors from the fridge. Will hold for as much as 5 days within the fridge or could also be frozen for as much as a number of months.

Diet

Serving: 1serving | Energy: 444kcal | Carbohydrates: 39g | Protein: 6g | Fats: 30g | Saturated Fats: 17g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 0.3g | Ldl cholesterol: 121mg | Sodium: 268mg | Potassium: 169mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1094IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 1mg

Dietary info relies on third-party calculations and needs to be thought-about an estimate solely. Precise dietary content material will fluctuate based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.



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