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Raspberry Cheesecake NY Style (photos)
Posted on 12/27/14 at 6:41 pm
Posted on 12/27/14 at 6:41 pm
The wife (MHNBPF) makes two styles of cheesecake.
Italian Style - Made with Ricotta Cheese
And New York Style - Made with Cream Cheese. They are noticeably different and I love both styles.
Today, she made a special version of the NY style, with raspberry syrup.
This post will be lengthy.
NY Style Cheesecake
Today's cheesecake has raspberry syrup baked into the filling. It can be made plain and much more simply by omitting the syrup.
You will need:
Crust:
7 Gram crackers to make 1 1/2 cups of crumbs
2 Tablespoons unsalted butter at room temperature
4 Tablespoons sugar
A Spring form pan
Parchment paper to line the bottom of the pan
Aluminum foil to wrap the spring form pan and protect the cheesecake from water infiltration during baking step.
Butter to coat sidewalls and bottom of pan
Filling:
4 - 8 ounce packages cream cheese at room temperature
3 large eggs
1 cup sugar
The zest of 1 lemon
Juice of 1/2 lemon - about 2 Tablespoons
1/2 teaspoon vanilla
Raspberry Syrup:
1 box ripe Raspberries - maybe 40 berries
4 Tablespoons sugar
Making the Crust
Ready the spring form pan. This cake will bake in a water bath and the spring form pan must be wrapped in foil to keep the water from infiltrating into the pan while it is baking. Cut a piece of foil big enough to wrap the pan to make it watertight.
Form the foil around your pan
Cut two circles of parchment paper
and use them to line the bottom of the spring form pan. Butter the sidewalls of the pan and the parchment paper bottom of the pan.
Place 7 gram crackers into a zip lock bag and mash them to crumbs with a rolling pin
Add the sugar and butter to the zip lock bag
work everything together to distribute the butter and sugar.
Add the crumb mix to the pan
Press it flat
and bake your bottom crust at 350 degrees for 5 minutes to set the crust, then cool the crust to room temperature on a rack.
The Post is continued below
Italian Style - Made with Ricotta Cheese
And New York Style - Made with Cream Cheese. They are noticeably different and I love both styles.
Today, she made a special version of the NY style, with raspberry syrup.
This post will be lengthy.
NY Style Cheesecake
Today's cheesecake has raspberry syrup baked into the filling. It can be made plain and much more simply by omitting the syrup.
You will need:
Crust:
7 Gram crackers to make 1 1/2 cups of crumbs
2 Tablespoons unsalted butter at room temperature
4 Tablespoons sugar
A Spring form pan
Parchment paper to line the bottom of the pan
Aluminum foil to wrap the spring form pan and protect the cheesecake from water infiltration during baking step.
Butter to coat sidewalls and bottom of pan
Filling:
4 - 8 ounce packages cream cheese at room temperature
3 large eggs
1 cup sugar
The zest of 1 lemon
Juice of 1/2 lemon - about 2 Tablespoons
1/2 teaspoon vanilla
Raspberry Syrup:
1 box ripe Raspberries - maybe 40 berries
4 Tablespoons sugar
Making the Crust
Ready the spring form pan. This cake will bake in a water bath and the spring form pan must be wrapped in foil to keep the water from infiltrating into the pan while it is baking. Cut a piece of foil big enough to wrap the pan to make it watertight.
Form the foil around your pan
Cut two circles of parchment paper
and use them to line the bottom of the spring form pan. Butter the sidewalls of the pan and the parchment paper bottom of the pan.
Place 7 gram crackers into a zip lock bag and mash them to crumbs with a rolling pin
Add the sugar and butter to the zip lock bag
work everything together to distribute the butter and sugar.
Add the crumb mix to the pan
Press it flat
and bake your bottom crust at 350 degrees for 5 minutes to set the crust, then cool the crust to room temperature on a rack.
The Post is continued below
This post was edited on 12/28/14 at 12:35 am
Posted on 12/27/14 at 6:42 pm to MeridianDog
Making the raspberry syrup:
Process the berries to pulp in a food processor or mash to pulp with a masher or fork.
Separate the seeds by pressing the berry pulp through a sieve
Add 4 Tablespoons of sugar to the sieved pulp (liquid)
and microwave the liquid for 1 minute on high setting to dissolve the sugar. This will create foam, which needs to be skimmed away
The syrup must be allowed to cool to room temperature
Continued below
Process the berries to pulp in a food processor or mash to pulp with a masher or fork.
Separate the seeds by pressing the berry pulp through a sieve
Add 4 Tablespoons of sugar to the sieved pulp (liquid)
and microwave the liquid for 1 minute on high setting to dissolve the sugar. This will create foam, which needs to be skimmed away
The syrup must be allowed to cool to room temperature
Continued below
This post was edited on 12/28/14 at 12:39 am
Posted on 12/27/14 at 6:42 pm to MeridianDog
Making the filling:
Zest the lemon - You only want the yellow - do not zest any of the white membrane - it is bitter and has no place in your cheesecake
Juice the half lemon to obtain 2 Tablespoons of juice. The lemon juice and zest add a nice flavor to the cheesecake.
Place the (room temperature) cream cheese into a suitable mixing bowl. Do not use low fat cream cheese.
Soften (whip) the cream cheese with a mixer
Add (mix in) the eggs one at a time
Add and mix in the lemon juice and zest
Add and mix in the half teaspoon of vanilla. Scrape the sides of the bowl to make certain the batter is smooth, uniform and well mixed
Add the batter to the pan and smooth in place.
The cheesecake is now ready for the oven if you are making a plain cheesecake. However we are making raspberry cheesecake
Add the syrup to the top of the cake in small portions as shown
Using a skewer, pull the syrup through the top of the batter. The intent is to not fully mix it into the batter.
continued below:
Zest the lemon - You only want the yellow - do not zest any of the white membrane - it is bitter and has no place in your cheesecake
Juice the half lemon to obtain 2 Tablespoons of juice. The lemon juice and zest add a nice flavor to the cheesecake.
Place the (room temperature) cream cheese into a suitable mixing bowl. Do not use low fat cream cheese.
Soften (whip) the cream cheese with a mixer
Add (mix in) the eggs one at a time
Add and mix in the lemon juice and zest
Add and mix in the half teaspoon of vanilla. Scrape the sides of the bowl to make certain the batter is smooth, uniform and well mixed
Add the batter to the pan and smooth in place.
The cheesecake is now ready for the oven if you are making a plain cheesecake. However we are making raspberry cheesecake
Add the syrup to the top of the cake in small portions as shown
Using a skewer, pull the syrup through the top of the batter. The intent is to not fully mix it into the batter.
continued below:
This post was edited on 12/28/14 at 12:47 am
Posted on 12/27/14 at 7:56 pm to MeridianDog
Baking the cheesecake
Preheat the oven to 275 degrees.
Place a brazing pan in the oven during preheat so that it will be at oven temperature when cake goes in. Heat a boiler of water on stove top to boiling.
When oven is at 275 degrees, place cheesecake into oven and add sufficient boiling water to come within a half inch of the top of the pan.
Bake at 275 degrees on center rack for 70 - 75 minutes. The center will appear nearly set when shaken (somewhat jiggley - if that is a word).
Remove from the oven when cooking time is completed and cool on a rack to room temperature
After 15 minutes of cooling, slide a sharp thin knife around the edges of the springform pan to separate the cheesecake from the pan.
The cheesecake needs to chill (covered) at least overnight in the refrigerator before serving.
Finishing the raspberry syrup
To finish the rest of the raspberry syrup, return it to the microwave and cook an additional minute to thicken and clear the syrup.
Store the syrup in the refrigerator until the cheesecake is served. It will be drizzled over the top of the slice.
I will add a photo of the sliced cheesecake tomorrow
All my stuff
Preheat the oven to 275 degrees.
Place a brazing pan in the oven during preheat so that it will be at oven temperature when cake goes in. Heat a boiler of water on stove top to boiling.
When oven is at 275 degrees, place cheesecake into oven and add sufficient boiling water to come within a half inch of the top of the pan.
Bake at 275 degrees on center rack for 70 - 75 minutes. The center will appear nearly set when shaken (somewhat jiggley - if that is a word).
Remove from the oven when cooking time is completed and cool on a rack to room temperature
After 15 minutes of cooling, slide a sharp thin knife around the edges of the springform pan to separate the cheesecake from the pan.
The cheesecake needs to chill (covered) at least overnight in the refrigerator before serving.
Finishing the raspberry syrup
To finish the rest of the raspberry syrup, return it to the microwave and cook an additional minute to thicken and clear the syrup.
Store the syrup in the refrigerator until the cheesecake is served. It will be drizzled over the top of the slice.
I will add a photo of the sliced cheesecake tomorrow
All my stuff
This post was edited on 12/29/14 at 6:31 pm
Posted on 12/27/14 at 8:21 pm to MeridianDog
Holy moly I can't wait to see the finished product. Do you deliver, MD?
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