Raspberry Cream Cheesecake Recipe

Name: Raspberry Cream Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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 325u00b0 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.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 packages (8 ounces each) cream cheese, softened, 1/2 cup sugar, 1/2 teaspoon vanilla extract, 2 eggs, lightly beaten, and more.

Yes, Raspberry Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cream Cheesecake

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