Cheesecake with Fresh Raspberry Sauce
This is a light and lovely cheesecake recipe with a creamy-smooth texture.
Served with a fresh raspberry sauce it makes a refreshing dessert.
The raspberry sauce adds rich color and a wonderful fruity taste. It is easily prepared while the cheesecake cools in the refrigerator.
The recipe may look long and difficult but it is NOT at all, so don’t be put off by the fact that there is a crust, a filling and a sauce to make. Each component is quite easy and very quick to make.
I love easy dessert recipes that make me look like a genius and gourmet cook. This chiffon like cheese cake does that and more.
This is a perfect dessert for an elegant dinner party, a holiday dinner or as a party dessert.
It comes from a cookbook I just reviewed for the main site called Simply Fresh: Casual Dining at Home
It is a beautiful cookbook, full of great recipes you will actually make. Each recipe has a picture so you know exactly how it should turn out.
I love this cheesecake recipe from the book:
Vanilla Cheesecake with Fresh Raspberry Sauce
Crust
1/2 cup (4 ounces/1 stick) plus 1 tablespoon unsalted butter
15 whole graham crackers, broken into squares
1/4 cup sugar
Filling
2 1/4 pounds cream cheese, at room temperature
1/2 pound mascarpone cheese, at room temperature
1 1/4 cups sugar
2 eggs
3/4 teaspoon salt
2 teaspoons vanilla extract
Raspberry Sauce
2 1/2 cups fresh raspberries, plus additional for garnish
1/4 cup sugar
1 teaspoon freshly squeezed lemon juice
To make the crust, preheat the oven to 325°F. Grease the bottom and sides of a 9-inch spring form pan with the 1 tablespoon butter.
In a food processor or blender, pulse the graham crackers until they form coarse crumbs. Scrape down the sides of the processor or shake the blender as needed to pulse them evenly. Add the sugar and process until the crumbs are finely ground.
In a small saucepan, melt the remaining 1?2 cup butter over low heat. Pour the butter into the crumbs in a steady stream while you continue to pulse. Stop to scrape down the sides or bottom of the bowl or beaker as needed. To test if the mixture is ready, squeeze a bit of it in your hand; it should feel moist and firm.
Pour the crumb mixture onto the bottom of the prepared spring form pan. Pat and press the crust firmly and evenly onto the bottom and about 1 inch up the sides of the pan.
Bake the crust for 5 to 7 minutes, until it is golden brown. Let cool on a wire rack for about 10 minutes, or until cooled to room temperature. Decrease the oven temperature to 300°F.
To make the filling, in a large bowl, using an electric mixer on medium-high speed, beat together the cream cheese and mascarpone for about 1 minute, or until soft and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed. Add the sugar in a steady stream and continue beating. Add the eggs, one at a time, beating well after each addition. Continue to scrape down the sides of the bowl as needed.
Add the salt and vanilla and beat for about 1 minute, or until well blended. Set aside.
When the crust has cooled, wrap the bottom and sides of the spring form pan with heavy-duty aluminum foil. This will ensure that no water will seep into the crust while the cheesecake bakes in a water bath. Pour the cream cheese mixture into the crust and smooth the top with the rubber spatula. Place the wrapped spring form pan into a baking pan, and pour warm water into the baking pan to reach halfway up the sides of the spring form pan.
Carefully transfer the baking pan to the oven and bake the cake for 1 1/4 hours, or until the surface is pale gold and the top has risen nearly to the rim of the pan. The cake should jiggle slightly when the pan is moved.
When the cake is done, turn off the oven and leave the oven door slightly ajar. Let the cake rest in the oven for 1 hour. Then remove the cake from the water bath, discard the foil from around the bottom and sides, and place the cake in the refrigerator for 4 hours, or until well chilled.
Meanwhile, make the sauce. In the blender or food processor, combine all of the ingredients and process until smooth. Strain the purée through a fine-mesh sieve into a medium saucepan. Press on the contents of the sieve with the rubber spatula to force as much liquid through the sieve as possible. Discard any solids caught in the sieve.
Place the pan over medium-low heat and bring the purée to a simmer. Decrease the heat to low and continue to simmer, stirring occasionally, for about 5 minutes, or until the liquid begins to thicken. Remove from the heat. The sauce can be served warm or at room temperature.
To serve, unclip and lift away the pan sides, then slide the cheesecake off the bottom of the pan onto a flat plate or other flat serving surface. Slice the cake and top each slice with a tablespoon of the raspberry sauce and a scattering of raspberries.
Serves 8 to 10
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