This Raspberry Cheesecake Has Raspberry in EVERY Bite
Вставка
- Опубліковано 9 чер 2024
- My raspberry cheesecake is swirled with fresh raspberry flavor throughout. It's baked on a classic graham cracker crust (though Oreo works too!) without a water bath!
Recipe: sugarspunrun.com/raspberry-ch...
Ingredients
Raspberry Sauce
12 oz raspberries, fresh or frozen (about 2 ½ cups) (340g)
¼ cup granulated sugar (50g)
¼ cup water (60ml)
1 Tablespoon lemon juice
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar (25g)
1 Tablespoon light brown sugar, firmly packed
7 Tablespoons unsalted butter, melted (100g)
Cheesecake
24 oz cream cheese, softened (use brick-style full fat cream cheese) (680g)
1 cup granulated sugar (200g)
½ cup sour cream (120g)
1 teaspoon vanilla extract
3 large eggs, room temperature preferred
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Saucepan (Affiliate Link): amzn.to/31UNJBy
Fine mesh strainer (Affiliate Link): amzn.to/2mKKygA
Springform pan (Affiliate Link): amzn.to/2TdTSbT
Mixing bowls (Affiliate Link): amzn.to/2C47vQx
Instructions
00:00 Introduction
For the sauce
00:19 Prepare the sauce first so it has time to cool while you prepare the cheesecake. In a small saucepan, combine raspberries, sugar, water, and lemon juice over medium/low heat. Stir frequently, and cook until the berries release their juices (will take several minutes).
01:15 Increase heat to medium and bring mixture to a simmer while stirring constantly. Cook for several minutes until the berries break down and the sauce deepens in color and is slightly thickened (it will thicken only slightly).
02:00 Remove from heat and pour through a fine mesh strainer into a heat proof bowl. Measure out 2 Tablespoons of your seeds left in the strainer and add them back to the sauce, discard the rest.
02:44 Allow the mixture to cool while you prepare the crust and the cheesecake.
For the crust
02:54 Preheat oven to 325F (165C).
03:04 In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Add the melted butter until crumbs are all moistened.
04:06 Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Use the bottom of a glass or measuring cup to help you. Set crust aside as you prepare your cheesecake.
For the Cheesecake
04:33 Combine cream cheese and sugar in a large mixing bowl and use an electric mixer to stir together until smooth, creamy, and completely lump free.
05:28 Add sour cream and vanilla extract and stir on low speed until combined.
05:53 In a small bowl, lightly beat one egg and add it to the cheesecake batter, stirring on low speed until egg is just combined. Repeat with the remaining eggs, then scrape the sides and bottom of bowl to ensure all ingredients are thoroughly combined.
Assembly
07:18 Pour half of the cheesecake batter evenly over the prepared crust. Take about ⅓ cup (80ml) of the cooled raspberry sauce and pour evenly over the batter.
08:00 Gently dollop the remaining cheesecake batter evenly over the raspberry sauce and smooth it with a spatula.
08:09 Drizzle with another ⅓ cup of raspberry sauce over the surface and use a toothpick or knife to swirl over the cheesecake. Reserve the rest of the sauce for serving (store covered in the refrigerator).
08:45 Transfer to center rack of 325F (165C) preheated oven for 45-55 minutes. The center of the cheesecake will be jiggly but the cheesecake should be mostly set.
09:06 When cheesecake is finished baking, turn off the oven, crack the door open a few inches and let cheesecake cool in the oven for 1 hour (this will help prevent cracks).
09:20 After 1 hour, remove from the oven and allow to cool at room temperature for an hour or until no longer warm. Once cooled, transfer to refrigerator to chill for at least 6 hours, preferably overnight.
09:40 Serve, topped with reserved raspberry sauce (we serve the raspberry sauce on the side so people can add as much or as little as they’d like).
Notes
Storing
I store my cheesecake in the springform pan that it’s baked in. Once it’s cooled, cover with plastic wrap to avoid absorbing any odors from the fridge. Will keep for up to 5 days in the refrigerator or may be frozen for up to several months.
Facebook: / sugarspunrun
Instagram: / sugarspun_sam
Pinterest: / sugarspunrun
Email List: sugarspunrun.com/subscribe/ - Навчання та стиль
A very important step she left out is to make sure your spring form pan is properly clamped to the base. If you don’t then you may have to eat it off the floor.
Oh gosh I hope that's a given 😂
It’s like when you get a pizza delivered in a pizza box. The box says “Open box before eating pizza.”
Que ya te paso a ti ??.?😂😂😂😂😂
Hi Sam I am 8 years old and I love baking so much!!!!!! and your cheesecake looks amazing!!!!! ❤and I love cheesecake. I will definitely make this.❤❤❤❤
I hope you love it! :)
Just wanted to comment and say thank you for the recipe! I made this for my husbands birthday cake, and he said this is the best cheesecake I have ever made. The only thing I want to add is that I had to make another thing of ingredients for graham cracker crust because my 9-inch pan wasn't enough to fit. But other than that, I was extremely proud of how everything looked and turned out in the end. Mahalo nui loa!
You are so welcome! I'm so glad everyone enjoyed ti so much! :)
Add some white chocolate to the filling... Yum
We actually did try it that way a few times! Unfortunately the white chocolate flavor really got lost in the mix, unless you added quite a bit in which case the texture of the cheesecake suffered. I think a white chocolate drizzle on top or maybe even a thin layer of ganache between the cheesecake and crust might be the best bet for incorporating white chocolate!
These videos are good preparation for when I finally get an oven.
I love your recipes and how you explain each recipe. You are very detailed. Thank you for putting the ingredients in your post also. 😊
I'm so glad you've enjoyed everything so much! :)
I love ur receipes n how u explain things . This sounds delicious 😋😋
Love this idea of incorporating fruit like raspberries into cheesecake!! Raspberry compote is so yummy. I can only imagine how amazing this turned out.
Thanks for sharing this recipe of yours! Looks awesome as always!
Thank you! I hope you love it! :)
Love any kind of cheesecake!
I recently made this raspberry cheesecake. It turned out superb ! Was my first time making a cheesecake. I got many compliments and it was very pretty. The raspberry sauce was a great compliment to drizzle over the top .
That’s so great to hear! I hope you love my other recipes just as much! 😊
Looks super easy… will need to try it 👍
Looks so good! Pretty simple too ..thanks!
Congratulations on your need coming addition. The cheese cake looks 🤤 Delicious.
Love it Sam thank you very much God bless your family
I learned that I've been overmixing my cheesecake, so thank you and I'm making this very soon. ❤❤
I hope you love it! :)
I loved your Oreo cheesecake! Can't wait to try this now! ❤
I hope you love it! :)
Fantastic spring recipe, I need this 🤤
Enjoy! :)
Looks delish !!!Thanks for sharing..
Enjoy! :)
Looks wonderful! I am doing this for me for Easter Sunday. Thanks!!🙏
I hope everyone loves it! :)
Ohhh! I have to try this!
Enjoy! :)
All cheesecakes are delicious good video sam😊
Thank you 😋
I love how it looks. It looks so incredibly delicious. I can't wait to try it. Thank you
Enjoy! :)
This looks like heaven on a plate! I can't wait to try it!
I hope you love it! :)
Love a Raspberry cheesecake. Or shall I say love Raspberry everything! Thank you Sam for this delicious recipe. 😋
You're welcome! Enjoy! :)
I am going to make your carrot cake for Easter, if I wasn’t already going to make it this would definitely be a great dessert for me to make. I will just have to make this for myself. Thanks 😊
Sounds like a great plan to me! :)
I love any kind of cheese cake 😃😉😙
You and me both! :)
I must bake this!
Enjoy! :)
Yum!
Oh I’m so happy! My mother’s favorite is raspberry anything. I am making this for her for Mother’s Day! I will let you know what she thought. Thank you!❤
I hope she loves it! :)
@@SugarSpunRun that should be the case. After all, the other recipes we’ve made from your heart are scrumptious! Thank you special lady!❤️
Hi
Cake you please please make a Raspberry chocolate cake
With Raspberry in cake mix
Thank you
I don't care for cheesecake but I betcha I would love this one
I hope you give it a try! :)
I’d do this but with strawberries instead of raspberries, since I don’t like raspberries 😊. I also ove to add mascarpone to my cheesecake it’s super yummy!
A lot of people seem interested in making it this way (strawberries instead of raspberries) would you please let me know how it turns out for you if you try it? I hope it's a hit!
Hi Sam, hope you are well. I love this recipe, it looks divine! I’m from the UK and we only get cream cheese in tubs, not in brick form like you are able to. Will it be okay to use this & what’s the difference between the two?
TIA 😊
I'm not familiar with the tubs of cream cheese in the UK. Unfortunately the tubs typically have additives that aren't great for making cheesecakes. :(
@@SugarSpunRun Thanks for your reply, take care xx
Me, My family, & friends Love your cheese cake ! I make a blueberry sauce similar to what you're doing with the raspberries. It was called compote. Reminds me of compost😊.
I have an electronic oven and I'm having the trouble getting the center of my cake done. Any suggestions??
It may be running hot. You could try turning the temperature down so it bakes more evenly. :)
Hi Sam congrats on your little baby bump it looks like it’s a girl this time. I just love watching your videos and making your recipes thank u for making it look so easy and not hard at all to bake.
Thank you! :)
That looks good. But do you have a no bake STRAWBERRY cheesecake recipe? 😊
I do not have a no bake strawberry cheesecake but you could add my strawberry sauce on to the top of my no bake cheesecake. :)
sugarspunrun.com/simple-strawberry-sauce/
sugarspunrun.com/no-bake-cheesecake/
Hi, why don't you use starch in the cream? And do you prefer to bake without the bain-marie?
I'm not a fan of the texture with starch added and I prefer to bake without the water bath. :)
Will I use the same recipe if I use strawberries instead of raspberries?
Yes please answer Sam??
Hmm good question! I think it should work but haven't tried it and am always hesitant to advise when that's the case. I will say when I developed my strawberry cheesecake I didn't think the strawberries worked in the custard of the cheesecake super well and I preferred to do a sauce on top instead. That's still my personal preferred method for making strawberry cheesecake (here is the link to that video: ua-cam.com/video/Pi8wVz6iJ-Q/v-deo.htmlsi=1Wwy0lNviNQSOJuQ ). If you try it this way (subbing the strawberries for raspberries), please let me know how it works for you!
Hey Sam forgive if am late to the party, but is Luke getting another sibling?? Awesome recipe btw!
Baby #3 coming in June!
@@SugarSpunRun Woot Woot!!! Another Taste-tester and Top Chef on the way, unless they gravitate to something else like football or baseball!!!
Hi Sam how are you I hope you are doing well I’m going to try this cheese cake I’m Laura❤
I hope you love it! :)
In this video were your berries frozen or fresh?
Fresh, but I have tested both ways.
you didn't show how you get the graham cracker crumbs up the side of the mold.
You can just press them in with the bottom of a drinking glass or a measuring cup or something similar. :)
Poor little kitchenaid…😔… says the owner of FOUR! 🤣😂🤪
Pregnant?
Oh wow Sam!!! Cheesecake is dangerous to have in my house because I am an glutten when it comes to it lol...I can't stop eating it lol 😆 😅 this looks absolutely fantastic and I love Raspberries so it's a win win for sure 😊😊😊 thank you so much for sharing your amazing recipe 😀 😊😊
❤Annie
You're welcome! Enjoy! :)