Monday, September 5, 2011

Raspberry Cheesecake

I. Love. Cheesecake. And this one is SO good. Every time I make this I am surprised again at how delicious it is. I have made it with raspberries, blackberries, and strawberries...and I'm sure it would taste great with blueberries too. While berries are so cheap you have got to try this out!

Crust: (Though I just use 2 pre-made graham cracker crusts and it works great)
1 Cup Graham Cracker Crumbs
2 Tbsp. Sugar
2 Tbsp. butter, melted

Combine crust ingredients and press down into springform pan. Bake for 10 minutes at 350 degrees. Remove and allow to cool. Turn oven down to 325 degrees.

16 oz (2 pkg) Cream Cheese, softened or room temperature
1 1/2 Cups Sugar
1 Tsp. Vanilla
1 Pinch Salt
4 Eggs

Cream cream cheese until smooth in either a kitchen aid or using a hand mixer. Add sugar and cream until smooth and homogonous, scrapping down the sides of the bowl with a rubber scraper if needed. Add vanilla and salt and cream until smooth. Add eggs one at a time, creaming mixture each time. Pour batter over crust and tap lightly to bring any bubbles in the mixture to the top.

Berry Puree:
6-8 oz. berries
2 Tbsp. Sugar

Puree berries in blender or food processor until smooth. Strain through a fine sieve to remove seeds. Stir in sugar. Dollop berry puree on top of cheesecake filling and swirl in with a toothpick. Bake 60-65 min. at 325 degrees in a waterbath. Allow to cool and serve chilled.

(In order to give credit where credit is due, this is a Martha Stewart recipe)


Michelle said...

I just pinned this to my pinterest. Oh man, my mouth is watering. I can't wait to try it!!!

Brett and Emily said...

Mmmm! I have to make this. Thanks.

Pal & Hatty said...

This sounds so good! We just picked berries last week to make raspberry and blackberry jam - I wish I had saved some of them to try this recipe - next time for sure!