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Raspberry Cream Cheesecake Recipe
Raspberry Cream Cheesecake Recipe photo by Taste of Home

Raspberry Cream Cheesecake Recipe

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This creamy cheesecake pie with a raspberry layer is a light dessert after a heavy meal. —Steve Josserand, Decatur, Illinois
TOTAL TIME: Prep: 50 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 50 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1 chocolate crumb crust (8 inches)
  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup seedless raspberry jam
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar

Nutritional Facts

1 slice equals 530 calories, 37 g fat (21 g saturated fat), 156 mg cholesterol, 298 mg sodium, 44 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into 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.
  2. 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.
  3. In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove 1/2 cup for garnish; cover and refrigerate.
  4. 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. Garnish with reserved whipped cream. Yield: 6-8 servings.
Originally published as Raspberry Cheesecake Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p81

Nutritional Facts

1 slice equals 530 calories, 37 g fat (21 g saturated fat), 156 mg cholesterol, 298 mg sodium, 44 g carbohydrate, 1 g fiber, 8 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Raspberry Cream Cheesecake(1)

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MY REVIEW
Reviewed Dec. 6, 2009

Everyone loved this pie! It was quite the taste experience with the contrast between the three flavors (chocolate, cheesecake, and raspberry). I will definitely make this again.

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