The Decadent Cheesecake
I switched from making the Raspberry Cheesecake to the Double Chocolate Cheesecake (recipe on this blog) and now I am back to making Raspberry Cheesecake. I have to say the Raspberry Cheesecake is still the classier dessert to make for the big holidays and occassions. So I am putting this recipe back at the top hoping that you'll make this for Thanksgiving or Christmas. I adjusted the timing so that your cheesecake is really really PERFECT ! No cracks !
Ingredients:
For the Crust
1 1/2 cups graham cracker crumb (10 pcs)
1 tbs sugar
6 tbs or 3/4 unsalted butter, melted
For the Filling
2 1/2 pounds cream cheese at room temperature
1 1/2 cups sugar
5 whole extra large eggs at room temperature
2 extra large egg yolks at room temperature
1/4 cup sour cream
1 tbs grated lemon zest
1 1/2 tsp pure vanilla extract
For the Topping
1 cup red jelly (not jam) such as currant. raspberry or strawberry
3 half pints fresh raspberry
Preheat oven to 350 deg
To make the crust, combine graham crackers, sugar and melted butter until moistened. Pour into a 9 inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 mins. Cool to room temperature.Raise the oven to 450 degTo make the filling, cream the cheese and sugar in the bowl of electric mixter fitted with a paddle attachment on medium high speed until light and fluffy about 5 mins. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time mixing well. Scrape down the bowl and beater. With the mixer on low, add the sour cream, lemon zest and vanilla (and some Grand Marnier). Mix thoroughly and pour into the cooled crust.Bake for 15 mins. Turn the oven temperature down to 225 deg and bake for another 1 hour. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30mins. Take the cake out of the oven and allow t sit at room temperature for another 2 -3 ours until completely cooled. Wrap and refrigerate overnight. (You have to let it refrigerate otherwise it will not be hard enough to hold the raspberries - trust me, I messed up before)If you make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on the top of the cake. Refrigerate until ready to serve.
Enjoy !!
Ingredients:
For the Crust
1 1/2 cups graham cracker crumb (10 pcs)
1 tbs sugar
6 tbs or 3/4 unsalted butter, melted
For the Filling
2 1/2 pounds cream cheese at room temperature
1 1/2 cups sugar
5 whole extra large eggs at room temperature
2 extra large egg yolks at room temperature
1/4 cup sour cream
1 tbs grated lemon zest
1 1/2 tsp pure vanilla extract
For the Topping
1 cup red jelly (not jam) such as currant. raspberry or strawberry
3 half pints fresh raspberry
Preheat oven to 350 deg
To make the crust, combine graham crackers, sugar and melted butter until moistened. Pour into a 9 inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 mins. Cool to room temperature.Raise the oven to 450 degTo make the filling, cream the cheese and sugar in the bowl of electric mixter fitted with a paddle attachment on medium high speed until light and fluffy about 5 mins. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time mixing well. Scrape down the bowl and beater. With the mixer on low, add the sour cream, lemon zest and vanilla (and some Grand Marnier). Mix thoroughly and pour into the cooled crust.Bake for 15 mins. Turn the oven temperature down to 225 deg and bake for another 1 hour. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30mins. Take the cake out of the oven and allow t sit at room temperature for another 2 -3 ours until completely cooled. Wrap and refrigerate overnight. (You have to let it refrigerate otherwise it will not be hard enough to hold the raspberries - trust me, I messed up before)If you make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on the top of the cake. Refrigerate until ready to serve.
Enjoy !!
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