Raspberry Cheesecake!

27 Nov

It’s “bakecation” day three, and to start the day off I just finished this delicious raspberry cheesecake.


1 1/4 c graham cracker crumbs- you can make your own, just put some graham crackers in a ziplock bag and crush them with a rolling pin.

1/4  c sugar

1/3 c butter or margarine- melted

2 1/2 c frozen raspberries

1 tbsp. cornstarch

3 packages cream cheese, softened

1 can sweetened condensed milk

1/4 c lemon juice

3 eggs

You will also need a 9 in springform pan and some parchment paper.

First you will make the crust:

mix together the graham crackers, the sugar, and the butter. Stir till the crumbs are evenly coated with the butter.

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Then line your pan with the parchment, and trim off the excess:

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Now using a spoon or a measuring cup press the graham cracker mixture firmly into the bottom of the pan. This crust does not go up the sides of the pan, bottom only:

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The set the whole pan in the refrigerator until you are ready to use it.

For the filling:

In a blender or food processor combine your raspberries and your cornstarch. I also like to add a couple tablespoons of sugar to the mix, as raspberries are a little on the bitter side.

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Then blend till smooth:


Once blended, pour into a saucepan, heat to boiling and let boil for 2 minutes.

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Set aside to cool.

In a large mixing bowl beat your softened cream cheese until smooth and light and fluffy:


Stir well,. At this point it is wise to lift the beaters, and make sure there is no cream cheese stuck to the bottom of the bowl. You want it all to be mixed in. Then add the lemon juice and stir well:

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Pour half of your filling onto the crust:


Then drop by spoonfuls, almost 1/2 of your raspberry mixture, and using the back of the spoon, carefully spread it over the layer of cream cheese:


At this point, to give it a little pizzazz, I added a thin layer of melted chocolate to the cheesecake, but this step is totally optional:


Carefully spoon and smooth out the rest of the cream cheese filling onto your raspberry layer:


Now comes the fun part! Using a small spoon carefully drop the remaining raspberry sauce onto the top of the cake:


And using a knife, only cutting through the top layer, create swirls with the raspberry sauce:

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Keep swirling until everything is swirled:

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Very pretty.

Now bake in a 300 degree oven for 45-50 minutes. Until the center of your cheesecake is almost set.

Let cool on a wire rack for 10 minutes, then slowly run a knife around the outside edge of your cheesecake, between the cake and the pan:


Then let cool for another hour, and then put it in the fridge overnight….

The next day, carefully remove the springform pan and place the cheesecake on a serving dish, I used a pretty mirrored cakeboard:


This cheesecake is lovely as is, or you can fancy it up a bit more by melting down some chocolate and creating swirls on the top of the cake. I also added swirls to the board for additional effect:

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Voila! There you have it. A pretty raspberry cheesecake. If you have any of the raspberry sauce left over, put it in a squeeze bottle and use it as a drizzle once you cut into the cake. It never hurts to have additional raspberry flavoring!

Until next time,

Happy Baking!

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Posted by on November 27, 2013 in Recipe of the week


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