Raspberry Cheesecake Recipe
This classic cheesecake is my familys favorite dessert and it is so delicious I make it even in the winter using frozen raspberries
This classic cheesecake is my familys favorite dessert and it is so delicious I make it even in the winter using frozen raspberries
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup milk
- 1 cup sugar
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons all-purpose flour
- filling:
- 6 tablespoons butter
- 1 large egg yolk
- topping:
- crust:
- 3 tablespoons sugar
- 1 large egg yolk lightly beaten
- 3 packages (8 ounces each) cream cheese softened
- raspberry sauce:
- 1 teaspoon finely shredded lemon peel divided
- 1/2 teaspoon vanilla extract divided
- 1 package (10 ounces) frozen raspberries thawed and crushed
- 1/2 cup black or red currant jelly
- 3 cups fresh or frozen whole raspberries
- Carbohydrate 8.54316264701499 g
- Cholesterol 103.73322917363 mg
- Fat 8.09361903048464 g
- Fiber 0.734795125638805 g
- Protein 3.95293625120207 g
- Saturated Fat 4.41053757110214 g
- Serving Size 1 1 serving (91g)
- Sodium 5716.14325140087 mg
- Sugar 7.80836752137618 g
- Trans Fat 0.759260569666794 g
- Calories 122 calories
Step-by-step
- For crust, combine flour, sugar and half of lemon peel. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat one-third of dough onto the bottom of 9-in. springform pan with the side removed. Bake at 400degrees for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1-3/4 in. Set aside.
- For filling, beat the cream cheese, sugar and flour until smooth. Beat in milk and salt. Add eggs and yolk, beat on low speed just until combined. Stir in the remaining lemon peel.
- Bake at 375degrees for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Combine sauce ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.
My Favorite Family Recipe: Raspberry Cheesecake
This isn’t just a recipe; it’s a cherished memory, a taste of home, a dessert that evokes warmth and comfort. As a busy mom, juggling work and family, finding time for elaborate baking can be a challenge. But this raspberry cheesecake? It's surprisingly simple, yet elegant enough to impress even the most discerning guests. It’s the kind of dessert that disappears quickly, leaving only happy sighs and requests for seconds.
The magic of this recipe isn't just in its deliciousness; it’s in its versatility. I've made this cheesecake countless times, tweaking it to fit the season. In summer, I use fresh, juicy raspberries picked from our backyard. The sweet, tart flavor bursts in your mouth, a perfect complement to the creamy, tangy cheesecake. But even in the dead of winter, when fresh raspberries are a distant dream, I still make this recipe. Frozen raspberries work just as well, preserving the essence of that summery goodness. That's the beauty of it: It's adaptable, dependable, and always a crowd-pleaser.
The crust is delightfully buttery and crumbly, the perfect foil to the rich, smooth filling. And the homemade raspberry sauce? Oh, that sauce! It’s the secret weapon that elevates this cheesecake from good to unforgettable. The vibrant red color, the sweet-tart flavor, the perfect consistency – it’s the cherry (or should I say, raspberry) on top.
Making this cheesecake isn't about slaving away in the kitchen for hours. It's about creating something delicious and meaningful with relatively little effort. It’s about sharing a piece of your heart with those you love, one creamy, raspberry-laden bite at a time. It’s a recipe passed down through generations, a culinary hug in the form of a dessert. This recipe is more than just ingredients; it's about creating memories, one slice at a time. And that, my friends, is priceless.
Beyond its taste, making this cheesecake is also a therapeutic process for me. The rhythmic beating of the cream cheese, the gentle stirring of the sauce, the careful layering of the crust—these small actions are meditative, a quiet moment of calm in the midst of a busy day. The aroma of baking cheesecake fills my kitchen, creating a cozy atmosphere that welcomes family and friends. It's a symbol of nurturing, of care, and of creating something beautiful from simple ingredients.
So, whether you're a seasoned baker or a kitchen novice, I encourage you to give this recipe a try. Don't be intimidated by the process; the results are well worth the effort. And remember, the most important ingredient isn't listed in the recipe: It's love. Love for your family, love for the process, and love for the delicious creation you'll share with them.
This isn't just a cheesecake; it's a testament to the simple joys of baking and sharing, a timeless classic that will continue to be enjoyed for generations to come. So, gather your ingredients, put on some music, and let the magic begin. You won't regret it.
