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Started By
Message
re: Raspberry Cheesecake NY Style (photos)
Posted on 12/27/14 at 6:42 pm to MeridianDog
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
2
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 12/28/14 at 10:38 am to MeridianDog
dang this looks good
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