Sweet Cheesecake Recipes
Raspberry Cheesecake
Ingredients
Crust
- 1 1/2 cups fine Graham cracker crumbs (about 9 whole crackers)
- 3 tablespoons granulated sugar
- 1/2 cup butter, melted
Filling
- 1 (12 ounce) bag frozen unsweetened raspberries, thawed
- 24 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 3 large eggs + yolk of 1 large egg (at room temperature)
- 1 cup white chocolate chips, melted
- 2 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 12 drops red food color
- Fresh raspberries (for garnish)
- Mint leaves (for garnish)
Instructions
- Heat oven to 350 degrees F. Lightly grease a 9 inch springform pan.
- Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.
- Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl. You should have 1 1/2 cups puree. Discard seeds and pulp.
- Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth.
- Beat in eggs and yolk until blended, scraping down sides of bowl twice.
- Beat in melted chips, then 1 cup of the raspberry puree (refrigerate remainder to serve with cake), the lemon juice, vanilla extract and food color. Pour over crust.
- Bake for 15 minutes.
- Reduce oven temperature to 250 degrees F and bake 1 hour longer or until cake is almost set at center.
- Cool completely in pan on a wire rack, then refrigerate at least 2 hours or until cold.
- To serve, release pan sides. Remove cake from pan with a wide spatula; slide onto serving plate. Garnish with raspberries and mint.
- Serve with raspberry puree.