Bring the whole set to the oven and bake at 350 degrees for 55 minutes or until the outside looks slightly puffed but the center is still jiggly. Servings: 12 people. Such a great recipe! It looked and tasted fantastic. The Cheesecake with Raspberry Sauce recipe out of our category Cheesecake! I am frustrated when I read a lot of comments from people who have not tried a recipe. It worked out perfectly and was a hit! Has anyone of the raving reviewers actually made this? It’s unfortunate that the more-or-less standard rules for recipe writing found in good cookbooks are ignored. Thank you, dear! cream cheese, softened 1 (14 oz.) June 21, 2020 at 3:48 pm. Place the cornstarch, sugar, and water in a small saucepan over medium heat. But if using a cupcake pan, I’d use liners so it’s easier to remove them after they bake. Required fields are marked *. :) I hope your cheesecake came out delicious despite the mistake. If you want to make this Classic Cheesecake with Strawberry Sauce a couple of days ahead, no problem! Beat the cream cheese, the sour cream, the sugar, the cornstarch, the salt, the lemon juice and the vanilla extract until creamy and without any lumps, about 5 minutes on medium speed. Take it off from oven and let it cool. I often find cakes of this consistency need a boiling water bath even though other cheesecake recipes say water temp doesn’t matter. Raspberries were not avail so I used cherries. lol, Wow, you know the way to my husband’s heart! Looks super creamy and those berries are a beautiful addition! Unmold the cake, transfer to a serving dish and top it with the sauce. Can’t wait to try it! Good luck-hope you have had success in the past two years lol. What a gorgeous cheesecake! It is creamy like you wouldn’t believe it, light and not too sweet. it’s almost gone 2 days later. https://tastykitchen.com/recipes/desserts/cheesecake-with-raspberry-sauce If these berries are not available, feel free to use and combine any fresh or frozen berries for the sauce. Refrigerate for at least 4 hours, or until ready to serve. Grease a 9-inch springform pan with butter. It’s a perfect flavor accompaniment. And is it 2 or 3 pints of raspberries? as those are the main reasons for cracks. The cake fulfills the promise….its texture and taste were perfect. :). Nutrition. I’m so glad it was a hit, Maribel! It is white sugar in the graham cracker crust recipe. Slice the cheesecake, add raspberries, sauce, and rosemary sprigs for garnish. Cool to room temperature. :). Serve cheesecake topped with the raspberry sauce. Combine all ingredients in a saucepan and cook for about 10 minutes or until the raspberries are broken down. In fact, the whole cheesecake is gone already! 21 Essential Baking Tools Every Home Cook Needs (Plus 16 That Are Nice to Have) For the raspberry sauce: add the raspberries, sugar, and lemon juice to a 1-2 quart saucepan. Combine butter, crumbs and sugar; pat firmly on bottom of a 9-inch springform pan. ;-). Bake for 8 minutes. In a small bowl, mix the 2 Tablespoons water and cornstarch together. I made this recipe for Christmas. In a medium sized skillet, bring ¼ cup water, the sugar, and the raspberries to a boil while stirring. Pour the filling into the prepared crusts. Love cheesecake, and this raspberry sauce looks amazing!! Have a wonderful week! Making the Raspberry Sauce: Combine all ingredients in a saucepan and cook for about 10 minutes or until the raspberries are broken down. After one hour, transfer cheesecake to a wire rack and let it cool completely before transferring it to the fridge. A light, fluffy and versatile cheesecake topped with tangy raspberry sauce, or any fruit you like. or to incorporate fruit swirls?Thank you so much for this great recipe!! This is my favourite cheesecake: with raspberries…the perfect dish to have on mother’s day! How else could I have prevented cracks? The raspberries and rosemary sprigs made the perfect, festive garnish! I did buy – or asked my husband to buy – 3 pints of raspberries. This is so rich and creamy and the raspberry sauce is sweet and tart. Or should I just cut slices and add a little bit of topping to each piece we eat rather than covering the whole cake at once? :). The cheesecake turned out beautifully!!!! Gorgeous recipe darling! pkgs. turn oven down to 250° degrees and bake 30 minutes more. Garnish with fresh raspberries before serving. Turn off oven and let the cheesecake sit inside the oven for 1 hour. My mom is back in Brazil and neither of us could afford to fly to be together this time. It tasted so good my family could not get enough. :). Thank you for asking! If desired, pass the sauce through a strainer to remove seeds. Great cheesecake baking tips. One thing I LOVE about this is the cinnamon in the crust. Its very impressive! I used gluten free for the crust as my wife has celiac and I have an intolerance to wheat altogether. lol. White Chocolate Cheesecake with Triple-Raspberry Sauce. Thank you so much for this wonderful recipe! No cracks. In fact, the balance between sweetness and tanginess is what I love about this cake. Sure I ’ ll Always store my cheesecake comes out good in spite of the week,. Up making one of our recipes with someone you love in love with a tangy raspberry sauce: the... Recommend freezing the topping is best if made fresh leaving the cheesecake from mushy! Ham with Maple and brown sugar a serving plate is no further reference to sour cream cornstarch! Fruit or even whipped cream but I ’ m bummed I didn t! 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