RASPBERRY CHEESECAKE RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories dessert
Total Time 14 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 12 to 15 servings
Number Of Ingredients 12
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 RECIPE - FOOD.COM
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).
Total Time 3 hours 10 minutes
Prep Time 1 hours
Cook Time 2 hours 10 minutes
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.
Nutrition Facts : Calories 641.8, FatContent 41.8, SaturatedFatContent 25.5, CholesterolContent 156.3, SodiumContent 356.8, CarbohydrateContent 61.3, FiberContent 3.2, SugarContent 45.7, ProteinContent 9
More about "old candy from the 90s recipes"
RASPBERRY CHEESECAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4
Total Time 01 hours 05 minutes
Category Desserts
Calories 313 calories per serving
- For crust, combine flour, sugar and half of lemon zest. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat one-third of dough onto the bottom of 9-in. springform pan with the side removed. Bake at 400° for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1-3/4 in. Set aside. , For filling, beat the cream cheese, sugar and flour until smooth. Beat in milk and salt. Add eggs and yolk, beat on low speed just until combined. Stir in the remaining lemon zest., Bake at 375° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Combine sauce ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.
RASPBERRY CHEESECAKE RECIPE WITH GRAND MARINER | DRISCOLL'S
From driscolls.com
Reviews 4.9
Calories 556 per serving
RASPBERRY CHEESECAKE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 4 hours 45 minutes
Category dessert
- Melt the jelly in a medium saucepan over low heat. Toss the raspberries in the warm jelly gently until well mixed. Pile the berries on top of the cake. Refrigerate until ready to serve.
RASPBERRY CHEESECAKE RECIPE WITH GRAND MARINER | DRISCOLL'S
From driscolls.com
Reviews 4.9
Calories 556 per serving
WHITE CHOCOLATE RASPBERRY CHEESECAKE | ALLRECIPES
From allrecipes.com
Reviews 4.8
Total Time 10 minutes
Category Desserts, Fruit Desserts, Raspberry Dessert Recipes
Calories 412 calories per serving
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
BAKED RASPBERRY CHEESECAKE RECIPE - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
Reviews 5
Total Time 80 minutes
Category Dessert
Cuisine American
Calories 389 kcal per serving
- 15. Chill in refrigerator about 6 hours until set.
RASPBERRY SWIRL CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
Total Time 8 hours 25 minutes
Calories 382 calories per serving
- Bake until cake is set but the center still jiggles (about 1 hour, 10 minutes). Turn off oven. Cool cheesecake in closed oven for 30 minutes. Remove springform pan from water bath. Run a knife around inside edge of pan; cool to room temperature. Chill until firm (at least 6 hours) before unmolding.
EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 240 minutes
Calories 500 calories per serving
Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.
Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.
Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.
When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.
RASPBERRY CHEESECAKE | DESSERT RECIPES | WOMAN & HOME
From womanandhome.com
Reviews 3
Total Time 25 minutes
Category Dessert
Cuisine American
Calories 502 Kcal per serving
- To serve the cheesecake, run a round bladed knife around the outside of the cheesecake and remove from the tin. Slice and serve with extra raspberries and the raspberry sauce. The cheesecake will keep for 3 days, covered in the fridge.
LIGHTER RASPBERRY CHEESECAKE RECIPE BY TASTY
From tasty.co
Reviews 90
Cuisine American
Calories 512 calories per serving
- Enjoy!
RASPBERRY CHEESECAKE RECIPE | ALLRECIPES
From allrecipes.com
RASPBERRY CHEESECAKE RECIPES | TASTE OF HOME
BAREFOOT CONTESSA | RASPBERRY CHEESECAKE | RECIPES
From barefootcontessa.com
10 BEST CHOCOLATE RASPBERRY CHEESECAKE RECIPES | YUMMLY
From yummly.com
RASPBERRY CHEESECAKE CRUMB CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
SUBWAY'S RASPBERRY CHEESECAKE COOKIES RECIPE - PRACTICALLY ...
From practicallyhomemade.com
NO BAKE RASPBERRY CHEESECAKE RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
RASPBERRY CHEESECAKE RECIPE | TASTING TABLE
From tastingtable.com