raspberry cheesecake recipe

We turned to Michel Roux for the ultimate raspberry cheesecake recipe, and he didn&#8217;t disappoint: a delicious biscuit base, creamy mascarpone filling and a  layer of raspberry jelly to top it off. Check out our lower-sugar cheesecake, Negroni cheesecake, gin and tonic showstopper plus lots more cheesecake recipes.

Raspberry cheesecakes

digestive biscuits

unsalted butter, melted

mascarpone

cream cheese

caster sugar

vanilla pod, split

lemon juice

whipping cream

raspberry sorbet to serve

For the raspberry jelly

1½ gelatine leaves

raspberries

For the candied pistachios

unsalted pistachios

You’ll also need…

Whizz the biscuits in a food processor. With the motor running, add the butter and whizz until combined (or bash the biscuits in a plastic bag, put in a bowl and mix in the melted butter). Roll out between 2 sheets of non-stick baking paper to 3-4mm thick. Lift onto a baking sheet, still between the paper, and chill for 30 minutes.

Remove the top sheet of paper and press the dessert rings into the biscuit mixture to make 4 bases (discard – or eat – the off-cuts). Chill the bases in their rings on the baking sheet.

Put the gelatine in a small bowl of cold water. Put the mascarpone, cream cheese, sugar, vanilla and lemon juice in a mixing bowl and beat with a balloon whisk until smooth.

Warm the whipping cream in a small pan over a low heat – don’t let it get too hot. Squeeze the water from the gelatine, then stir it into the cream until dissolved. Take the pan off the heat, mix a spoonful of the mascarpone mixture into the gelatine mixture, then pour it into the rest of the mascarpone mixture in the bowl and whisk until smooth. Evenly fill the dessert rings with the mixture, then chill for 2 hours or until set to the touch.

Meanwhile, make the jelly. Soak the gelatine in a small bowl of cold water.

Mix the raspberries with the sugar in a heatproof bowl set over a pan of barely simmering water until the berries have broken down. Use a wooden spoon to push the berry mixture through a fine sieve into a measuring jug; you should have 110-125ml juice (discard the pulp).

Warm a third of the juice in a pan, then remove from the heat. Squeeze the water from the gelatine and stir into the warm juice until melted. Mix this into the juice in the jug, then pour evenly over the cheesecakes and leave to set in the fridge for 2 hours or overnight.

For the pistachios, warm 40ml water in a small pan, then add the sugar and simmer until the syrup thickens and caramelises. Stir in the nuts to coat. Cool on non-stick baking paper, then roughly chop.

When ready to serve, run a warm knife around the inside of the dessert rings, unmould the cheesecakes onto plates, sprinkle with the nuts and put a scoop of raspberry sorbet on the side.

This easy No Bake Raspberry Cheesecake is perfectly creamy, sweet, and topped with a beautiful raspberry swirl! This delicious raspberry cheesecake recipe is so easy to make and just perfect for spring and summer!

Raspberry No Bake Cheesecake

cream cheese (full fat, softened slightly)

sugar

sour cream (or Greek yogurt)

vanilla extract

graham cracker crust (or homemade crust)

raspberry jam (or use your favorite flavor)

whipped cream, raspberries, whipped topping, mint

In a large bowl, beat together cream cheese and granulated sugar together until light and fluffy, about 2 to 3 minutes.

Add in the sour cream, whipped topping (or whipped cream), and vanilla extract. Beat until well incorporated.

Pour cream cheese mixture into graham cracker crust and smooth until filling reaches the edges. Set aside for now.

Heat raspberry jam in a microwave for 15-20 seconds or until it thins and becomes easy to work with.

Dot the top of the cheesecake with the raspberry jam. Using a knife, gently swirl the jam to make a zig zag design over the top.

Place the cheesecake into the refrigerator and chill for 2 to 3 hours or until completely set.

Add additional whipped topping and fresh raspberries to decorate if desired.

This White Chocolate Raspberry Cheesecake is a thick, creamy white chocolate cheesecake swirled with a raspberry filling, all set in a chocolate cookie crust! It's topped with whipped cream and white chocolate shavings for an amazingly tasty treat!

White Chocolate Raspberry Cheesecake

tbsp (56 grams) butter, melted (salted

cornstarch

tbsp warm water

tsp sugar

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all-purpose flour

(230 grams) sour cream

tsp vanilla extract

oz | 1 1/3 cups white chocolate, melted and slightly cooled

eggs, room temperature

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

White chocolate bar, optional

To start, make the raspberry filling. Add the cornstarch, lemon juice, and warm water to a small bowl and whisk together until the cornstarch has dissolved.

2. Combine the raspberries and sugar together in a medium to large saucepan and heat over medium heat, stirring continuously for 3 minutes as the juices release.

3. Add the cornstarch mixture and continue cooking for another 3 minutes, smashing the raspberries as they cook. The mixture should bubble a little bit and just start to thicken.

4. Puree the raspberry mixture in a food processor and then strain the puree. Set puree aside to cool.

5. To make the crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 8-10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.

. Reduce the oven temperature to 300°F (148°C).
10

In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
11

Add the sour cream and vanilla extract and mix on low speed until well combined.
12

Add the white chocolate in three parts, stirring until combined after each. Adding it in parts helps ensure that it incorporates evenly and helps prevent clumping.
13

Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
14

Add two tablespoons of the cheesecake filling to the cooled raspberry filling.
15

Fill the crust with about 3/4 of the cheesecake filling.
16

Drop spoonfuls of about 1/2 of the raspberry filling onto the cheesecake filling. Use a knife or spatula to run through the spoonfuls and swirl them around.
17

Add the remaining cheesecake filling, then drop spoonfuls of the remaining raspberry filling over the top of the cheesecake and use a knife or spatula to swirl it around.
18

Place the springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
19

Bake for 2 hours (yes, 2 hours), or until the outer edges are set and the center 2-3 inches of the cheesecake are still jiggly. It will continue to cook as it cools.
20

Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
21

Crack oven door and leave the cheesecake in the oven for about 30 minutes.
22

Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
23

Remove the cheesecake from the springform pan and place on a serving dish.
24

To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
25

Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with some fresh raspberries. To add white chocolate shavings, run a vegetable peeler along the side of a white chocolate bar and sprinkle over the cheesecake.
26

Refrigerate the cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.

Really good!!  I compared this to two recipes from another website &amp; cookbook, and it was the very clear winner!  Love the creamy texture and white chocolatey flavor with the raspberry swirl!  My husband loved it, too, and said it's much better than the factory's version.

https://www.youtube.com/watch?v=kGTxhck4rCs

This White Chocolate Raspberry Cheesecake is a thick, creamy white chocolate cheesecake swirled with a raspberry filling, all set in a chocolate cookie crust! It’s topped with whipped cream and white chocolate shavings for an amazingly tasty treat!

Recipe: https://www.lifeloveandsugar.com/white-chocolate-raspberry-cheesecake/

Raspberry Cheesecake features sweet berries in a rich, tangy filling. Make room for seconds or thirds of no-bake raspberry swirl cheesecake!

Raspberry Swirl Cheesecake (Easy No Bake Recipe)

graham cracker crumbs *See notes

butter

cream cheese (cold)

heavy cream (cold)

For the raspberry sauce-

water

Mix together the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Add to the base of an 8” springform baking pan, pushing the mixture down into a compact even layer with the back of a spoon. Place this in the fridge to chill for at least 30 minutes whilst you make the filling.

Add the cream cheese, powdered sugar and vanilla extract to the bowl of an electric stand mixer. Beat with the paddle attachment on a medium speed until combined.

Pour in the cream and switch to the whisk attachment. Beat on a medium speed until the mixture is thick and holding its shape.

Add the raspberries and gently fold through with a wooden spoon.

Spoon the mixture on top of the chilled cheesecake base and spread out in an even layer. Gently tap the pan down on the counter top to help get rid of any bubbles that may be in the mixture.

Make the cheesecake

Add all ingredients to a saucepan and place on a medium heat. Stir to dissolve the sugar.

Bring to a boil then bubble for 5 minutes until thickened.

Push the mixture through a strainer to remove the seeds.

Dollop spoonfuls of the sauce all over the top of the cheesecake in the pan. Use a cocktail stick or skewer to swirl the sauce in figure of eight motions to create the raspberry swirl topping. Reserve any leftover sauce to serve with the cheesecake.

Chill the cheesecake in the fridge for at least 6 hours or preferably overnight.

Make the raspberry sauce

To remove the cheesecake from the pan, first run a sharp knife all around the inside edge of the pan to loosen the sides of the cheesecake.

Unclip the springform pan and gently lift it away. Use a cake lifter or two spatulas to lift the cheesecake from the base of the pan and transfer to your serving plate of choice.

Decorate the top with some extra fresh raspberries if desired. Slice and serve with any leftover sauce.

Remove the cheesecake from the pan

This raspberry cheesecake recipe from The Slow Roasted Italian is an absolute winner! Easy to make, and oh so delicious!

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