How To make Creamy Raspberry Glazed Cheesecake
Cheesecake: 3/4 cup finely crushed graham cracker crumbs
2 tablespoons butter or margarine
melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon
16 ounces cream cheese :
softened
3/4 cup sugar
1 teaspoon vanilla extract and grated lemon rind
3 eggs
1 cup sour cream
Raspberry Glaze: 10 ounces raspberries, frozen
thawed, drain, and reserve juice 2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons framboise or kirsch
clear raspberry cherry brandy
Preheat oven to 350 degrees. To prepare cheesecake, mix crumbs, melted butter, and sugar-cinnamon mixture. Press evenly and firmly over bottom of an 8 1/2 to 9-inch springform pan. Bake until lightly browned (8 to 10 minutes). Beat cream cheese until fluffy. Gradually beat in sugar; then beat in vanilla and lemon rind. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Pour mixture into cooled crust. Bake at 350 degrees until knife inserted near center comes out clean (50 to 60 minutes). Turn off oven and let cheesecake stand in oven with door ajar for 30 minutes. Cool. To prepare Raspberry Glaze, in a small saucepan combine juice with sugar, cornstarch, and about half of the berries. Bring to a boil, stirring, and cook until thickened and clear. Strain to remove seeds. To strained sauce add framboise and reserved berries. Cool to room temperature. Spread with Raspberry Glaze over cheesecake. Chill at least 3 hours or overnight.
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Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
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Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
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Cake pan (10 x 15 in or 40 x 25 cm):
Cake ring:
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Raspberry swirl cheesecake bars | Weekend Baking
Each bite is the perfect blend of creamy cheesecake, crisp graham cracker crust and sweet-tart raspberry.
RECIPE:
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Ingredients :
For base :
Biscuits : 200 grams (any of your choice)
Melted unsalted butter : 75 grams
For raspberry sauce :
Fresh or frozen raspberries : 200 grams
Sugar : 1/4 cup/50 grams or as per your taste
Lemon juice : 2 tea spoons
Water : 1/4 cup/65 ml
Gelatin : 1 tsp
For cheesecake :
Cream cheese : 200 grams
Powdered sugar : 100 grams
Lemon juice : 2 tea spoons
Gelatin : 3 tea spoons
Whipping cream/heavy cream : 200ml
Raspberry Cheesecake!!!
Do you love Cheesecake??I've always been a huge fan of cheesecake.
So,today I wanted to share one of my favorite cheesecake recipe with you!
This is the lightest and fluffiest cheesecake ever!!Smooth,creamy,perfectly sweet with a light and delicate texture, and topped with a delicious raspberry jam and fresh raspberries.
For a dessert you can't go wrong with this cheesecake.You will fall in love with today's recipe!Let me know in the comment down below what you think:)!!#cheesecake
For the crust:
400g/27 digestive cookies
70g/1/3cup roasted almonds
100g/7tbsp melted butter
30g/2tbsp honey
2.5g/1/2tsp cinnamon powder
For the filling:
1kg/4cups cream cheese room temperature
250g/1cup sour cream room temperature
150g/3/4cup sugar
5 eggs room temperature
45g/3tbsp starch
The seeds of 1 vanilla bean
15g/1tbsp lemon zest
A pinch of salt
Topping:
200g/13tbsp raspberry jam
Fresh raspberries
Powdered sugar
10-inch/26cm springform pan
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How to make Classic NY Cheesecake | Raspberry NY Cheesecake Recipe
The authentic New York Cheesecake has a rich, creamy, dense filling and lots of jam topping. This is the best New York Cheesecake recipe I've ever had: it's classic, easy to make, incredibly creamy.. and with a layer of homemade raspberry jam. Say hello to your new favorite cheesecake recipe!
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Chocolate Brioche Rolls:
Glazed Lemon Pound Cake:
Pumpkin Crème Brûlée:
● Crust
2 ½ cups biscuits crumbs (250g digestive biscuits)
1 stick butter (120g)
● Cheesecake Filling
2 ¾ cups (630g) Philadelphia cream cheese
½ cup (100g) mascarpone cheese
1 cup (200g) granulated sugar
three medium eggs (150g)
one egg yolk (20g)
2 tbsp (30g) flour
2 tbsp (30g) lemon juice
lemon zest
vanilla extract
● Raspberry Coulis
½ cup (125g) raspberries
3 tbsp (40g) granulated sugar
½ tsp (2.5g) NH pectin
1 tsp (5g) lemon juice
Steps:
1. Preheat the oven to 356 °F (180°C).
2. Process the biscuits in a food processor until finely ground. Melt butter, pour it over the crumbs and mix until you get wet sand texture. Firmly press the crumbs down into the bottom and up the sides of the pan, it should almost reach the top.
3. For the filling, mix eggs, egg yolk and half the sugar. Separately mix cream cheese, mascarpone, the other half of sugar, lemon zest and vanilla. Mix on medium-low speed just until it’s smooth. Slowly add in the egg mixture in 3-4 batches. From time to time, scrape down the sides and bottom of the bowl. Add lemon juice and sifted flour. Wrap the outside of the springform pan (bottom and sides) with a large piece of foil. Pour hot water halfway up the side of the springform pan.
4. Bake for 15 minutes. Lower the temperature to 248 °F (120°C) and bake for one hour; the sides should be set and the center still slightly wobbly. Once it’s done, turn off the oven and leave it there until completely cooled. Refrigerate overnight.
5. For the Raspberry Coulis, heat raspberries and half the sugar. Mix pectin with the other half. When the raspberries reach 77-86°F (25-30°C) whisk in the pectin and sugar, boil one minute and add the lemon juice. Once cooled, spread a layer over the cheesecake.
6. Garnish with fresh raspberries and mint.
Tips:
1. When in doubt, “lower temperature, longer cooking time” is the secret for a cheesecake that does not crack.
2. If possible, bake it using a water bath.
I bake you!
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Raspberry & White Chocolate Cheesecake Recipe | Mirror Glaze
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This could possibly be the best cheesecake ever! This cheesecake will have your guests asking for more. You don't need to bake it, super fast, super easy and tastes so light and creamy with a hint of raspberries and white chocolate finished with stunning mirror glaze. I'm such a fan of no-bake goodies, because they usually come together quickly and either get stuck into the fridge or freezer to set for a bit, and then voila: baked goods, minus the baking. Make this for someone special on this coming Valentines Day.