Raspberry Cheesecake Cooking Guide

Raspberry Cheesecake Cooking Guide

Raspberry cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the tartness of fresh raspberries. This guide will walk you through the process of making a delicious raspberry cheesecake from scratch, complete with ingredients, step-by-step instructions, and helpful tips.

Ingredients

For the Raspberry Sauce

• 12 oz (340 g) fresh or frozen raspberries (about 2 ½ cups)
• ¼ cup (50 g) granulated sugar
• ¼ cup (60 ml) water
• 1 Tablespoon lemon juice

For the Crust

• 1 ½ cups (170 g) graham cracker crumbs
• 2 Tablespoons (25 g) granulated sugar
• 1 Tablespoon light brown sugar, firmly packed
• 7 Tablespoons (100 g) unsalted butter, melted

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened (brick-style full fat)
• 1 cup (200 g) granulated sugar
• ½ cup (120 g) sour cream
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature

Cooking Instructions

Step 1: Prepare the Raspberry Sauce

1. In a small saucepan, combine raspberries, sugar, water, and lemon juice over medium-low heat.
2. Stir frequently until the berries break down and release their juices (about 5 minutes).
3. Increase heat to medium and let it simmer until slightly thickened (about 5 more minutes).
4. Remove from heat and strain through a fine mesh strainer into a bowl. Press with a spatula to extract liquid and discard seeds.
5. Allow the sauce to cool while preparing the cheesecake.

Step 2: Make the Crust

1. Preheat your oven to 325°F (165°C).
2. In a medium bowl, mix graham cracker crumbs, granulated sugar, brown sugar, and melted butter until well combined.
3. Press the mixture evenly into the bottom and up the sides of a 9-inch springform pan.
4. Bake for about 10 minutes until lightly golden. Remove from oven and set aside.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese with an electric mixer until smooth and creamy.
2. Gradually add granulated sugar and mix until fully combined.
3. Add sour cream and vanilla extract; mix until just combined.
4. Add eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix.

Step 4: Assemble and Bake

1. Pour half of the cheesecake batter into the prepared crust.
2. Drizzle about one-third of the raspberry sauce over the batter.
3. Gently dollop the remaining cheesecake batter on top and smooth it out.
4. Drizzle another third of raspberry sauce over this layer and use a knife to swirl it gently for a marbled effect.
5. Bake in preheated oven for 45-55 minutes, or until the center is slightly jiggly but mostly set.

Step 5: Cool and Serve

1. Turn off the oven and crack the door open; let cheesecake cool in the oven for about an hour.
2. Remove from oven and let cool completely at room temperature before refrigerating for at least 4 hours or overnight.
3. Serve chilled with remaining raspberry sauce drizzled on top.

Cooking Time

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Cooling Time: At least 4 hours (or overnight)
• Total Time: Approximately 5 hours 25 minutes

Nutritional Information (Per Slice – Serves 12)

• Calories: Approximately 350 kcal
• Protein: 6g
• Fat: 22g
• Carbohydrates: 30g
• Sugar: 20g

Tips & Notes

• Ensure all ingredients are at room temperature for better mixing.
• If you prefer a smoother texture, blend the raspberry sauce before straining.
• You can substitute Greek yogurt for sour cream for a tangier flavor.
• Leftover raspberry sauce can be stored in an airtight container in the refrigerator for up to three days.

Raspberry cheesecake is not just a treat; it’s an experience that combines flavors and textures beautifully! For more mouth-watering recipes like this one, consider purchasing our eBook filled with delicious recipes or pre-order our upcoming cookbook “Deliciously Fit,” featuring healthy meal options for weight loss without sacrificing taste!