How To make Raspberry Cheesecake

NO BAKE Raspberry Cheesecake - light and creamy | The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO:

Ingredients
Crust
▢2 ¼ cups graham cracker crumbs (about 250 grams)
▢½ cup melted butter
Raspberry sauce
▢340 grams fresh raspberries* (1 12oz containers)
▢¾ cup granulated sugar
▢2 tablespoons corn starch
Cheesecake
▢750 grams cream cheese 3-8oz packages, room temperature
▢1 cup powdered sugar
▢¾ cup heavy whipping cream
▢whipped cream and raspberries for garnish

Instructions
Line a 8-9 springform pan with parchment paper if desired – optional.
In a medium bowl, stir together graham cracker crumbs and melted butter. Press firmly into the bottom and ½ up the sides of the springform pan.
Puree raspberries using a food processor or blender, then strain through a fine mesh sieve to remove seeds.
Add raspberry puree (you should get about 1 cup puree) to a medium pan, along with ¾ cup granulated sugar and corn starch. Whisk until thoroughly combined.
Cook over medium heat until thickened, stirring frequently, about 5 minutes. Set aside to cool slightly.
In a large bowl, beat the cream cheese until smooth with an electric mixer.
Add 1 cup powdered sugar and beat until fluffy and smooth. Add 1 cup raspberry puree (almost all of it! You will have just a few tablespoons left over) and beat until incorporated.
In a separate bowl, whip the cream until stiff peaks form. Fold into the cheesecake filling with a spatula or an electric mixer on low speed.
Taste filling and adjust sweetness as needed.
Pour into prepared crust. Top with spoonfuls of remaining sauce, and swirl slightly.
Refrigerate at least 8 hours, but overnight will give best results.
Garnish with whipped cream and additional raspberries as desired before serving.

How to Make White Chocolate Raspberry Cheesecake | Allrecipes.com

Watch how to make a top-rated white chocolate raspberry cheesecake. The presentation is as impressive as the rich, fresh taste.

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White Chocolate Raspberry Cheesecake

This white chocolate raspberry cheesecake will make you swoon! Sweet, creamy white chocolate cheesecake, swirled with ruby-red raspberry sauce. YUM!

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Lemon Raspberry Cheesecake Bars | CHELSWEETS

These lemon raspberry cheesecake bars are absolutely delightful! They're rich & creamy and have the most delicious raspberry swirl!

The recipe can be found here:

I made these bars in an 8 inch x 8 inch pan, which I got on amazon! Here's the link:

I also recommend using metal binder clips to help keep your parchment paper in place. It makes life so much easier!!

If you want to know what products/brands I use in my kitchen, head over to my amazon storefront: amazon.com/shop/influencer-9e6f056e

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Raspberry Cheesecake Recipe | Raspberry Swirl Cheesecake

In this video, you'll find original Raspberry Swirl Cheesecake Recipe at Cheesecake Factorty.
If you missed something while watching video, don't worry because you'll find all secret ingredients in description below. You will learn how to make lemon and raspberry cheesecake with all the details. You will love the harmony of raspberry with just a little lemon flavor in the cheesecake You can make other desserts with this raspberry sauce recipe. You can even prepare different cheesecakes using different fruits in the same way.
Raspberry swirl cheesecake is the best looking cheesecake ever you can prepare with raspberry.I bet you this will be the most tasty cheesecake recipe you ever try at home.
İngredients;
Raspberry Sauce;
6 oz. Fresh Raspberry
2 tbsp Granulated Sugar

For The Crust;
10 Graham Crakcers,Crushed
3 tbsp Granulated Sugar
½ tsp Salt
4 ½ tbsp Melted Unsalted Butter

Cheese Filling;
24 oz. Cream Cheese (3 packs)
1 ¼ Cup Granulated Sugar
½ cup Sour Cream
5 tbsp Heavy Whipping Cream
2 tsp Vanilla Extract
½ of Lemon Zest and Lemon Juice
2 tbsp Starch
3 Eggs and 1 Egg White

Important Steps;

Hand mixer must be used at lowest speed in all stir steps to prevent air bubble.
All ingredients must be at room temperature prior to use to shorten beating time. Less mixing time is less air bubble. If you do not want your cheesecake crack, you shouldn't beat it too much. If you are sure that all ingredients mixed well, you are supposed to stop beating.
Cheesecake pan must be covered with aluminum foil to prevent water leakage during cheesecake cooking.
Oven door must not be opened while cheesecake cooking. Opening oven door occasionally changes oven temperature. This can cause cake to cooking unbalanced.
If your cheesecake started to cracking, this is sign of overcooking.
If cheesecake's borders are solid and middle of it is shaking, it means your cheesecake is cooked. Turn off your oven and open oven door slightly then let cheesecake to cooling down in oven for 45 mins. When cheesecake is at room temperature, it should be kept in refrigerator at least 6 hours but recommended 12 hours.

No Bake White Chocolate Raspberry Cheesecake Recipe

RECIPE:

This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake for summer! It is SO smooth and creamy and you don't ever have to turn on the oven. It's the perfect no bake dessert for showing off summer berries -- strawberries or blueberries work just as well! Includes step by step RECIPE VIDEO