Delicious Raspberry Cheesecake
A delicious raspberry cheesecake I baked when my daughter's boyfriend came over for dinner. I'm proud of the results even though it doesn't quite look like the original.
I found this recipe on kraftcanada.ca and it seemed easy enough so decided to tackle it. I have baked cheesecake before but I wanted it to look a bit more sophisticated than the plain ones with just a topping.
So when I saw this recipe with the swirling raspberry inside, I knew I wanted to try it. I was real nervous when I took it out and it had cracks on the top! So I went back online and found a video where the chef was showing how to fix them with a knife...well it looked easy when he was doing it, didn't quite work for me. But I covered it up well with the raspberry sauce on it. See the picture after the recipe.
There are a few tips on this page and if you wish, you can read my article on why I hate cooking I wrote while I was baking this easy cheesecake, which has nothing to do with the ease of this recipe.
Easy Raspberry Cheesecake
What you need
- 1-1/4 cups graham crumbs
- 1/4 cup melted butter
- 3 pkg. (250 g each) brick cream cheese
- 3/4 cup sugar
- 3 eggs
- 3 tbsp pure red raspberry jam
What to do
Pre-heat oven to 350°F. Combine 1-1/4 cups prepared crumbs (graham or chocolate) with 1/4 cup melted butter. Press on bottom of 9-inch springform pan.
Mix 3 pkg. (250 g each) softened cream cheese and 3/4 cup sugar until smooth. Add 3 eggs, one at a time, and mix until just blended.
Pour over prepared crust and swirl in 3 tbsp pure red raspberry jam. Bake for 45 to 50 minutes or until centre is almost set. Cool to room temperature then refrigerate 3 hours or overnight.
Raspberry Sauce
Drain 1 pkg. (300g) thawed, frozen raspberries, reserving juice. Place berries in sieve; crush to extract additional juice. Discard seeds.
Whisk 1 tbsp cornstarch and 1/2 cup heated raspberry jam into juice. Cook sauce in microwave on HIGH until thickened for 1 to 2 min. Refrigerate until cool.
Pour over individual cheesecake portion just before serving as shown in the top photo.
Here is the cake before it was cut...not bad, you don't even see the cracks!
