Raspberry Cream Cheesecake

Name: Raspberry Cream Cheesecake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 8-inch chocolate crumb crust (8 inches); 2 Tbsps confectioners sugar; 454 grams packages each) cream cheese, softened; 2 eggs, lightly beaten; 2 teaspoons unflavored gelatin; 238 milliliters heavy whipping cream; 170 milliliters seedless raspberry jam; 100 grams sugar; 1 teaspoons vanilla extract; 2 Tbsps cold water

Raspberry Cream Cheesecake is a dessert that serves 8. One serving contains 434 calories, 6g of protein, and 31g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires chocolate crumb crust, confectioners' sugar, vanillan extract, and heavy whipping cream. From preparation to the plate, this recipe takes approximately 50 minutes. If you like this recipe, you might also like recipes such as Raspberry Cream Cheesecake, Raspberry Cheesecake Ice Cream Cupcakes, and No Churn Raspberry Cheesecake Ice Cream.

Instructions

In a large bowl, beat the cream cheese, sugar and vanilla until smooth.

Ingredients you will need

Cream Cheese

Vanilla

Sugar

Equipment you will use

Bowl

Add eggs; beat on low speed just until combined.

Ingredients you will need

Egg

Pour into crust.

Ingredients you will need

Crust

Bake at 325° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.

Equipment you will use

Wire Rack

Oven

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes.

Ingredients you will need

Gelatin

Water

Jam

Equipment you will use

Sauce Pan

In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form.

Ingredients you will need

Powdered Sugar

Cream

Equipment you will use

Bowl

Remove 1/2 cup for garnish; cover and refrigerate.

Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour.

Ingredients you will need

Whipped Cream

Raspberries

Spread

Garnish with reserved whipped cream.

Ingredients you will need

Whipped Cream

Equipment

Ingredients

Servings:

18-inch

chocolate crumb crust (8 inches)2Tbsps

confectioners' sugar 454grams

packages each) cream cheese, softened 2

eggs, lightly beaten 2teaspoons

unflavored gelatin 238milliliters

heavy whipping cream 170milliliters

seedless raspberry jam 100grams

sugar 1teaspoons

vanilla extract 2Tbsps

cold water

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The McFadden Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

McFadden Late Harvest Riesling

Late Harvest and Botrytis-blessed, like Château d'Yquem, this is a sublime experience. Honeyed apricot meets baked apple pie in a glass. Quite simply, this is the best dessert wine you will taste, even at double the price, in your lifetime.