Raspberry Dream Cheesecake

Raspberry Dream Cheesecake

www.KaylasFoodObsession.com

I have been wanting to make a raspberry cheesecake for awhile now, but wanted to make sure I did the raspberry flavor justice with the raspberry flavor throughout the cheesecake. I think I accomplished that. I decided last minute to also make a white chocolate and raspberry glaze, along with homemade whipped cream and fresh raspberries. I did this in hopes of bringing out the raspberry's flavor and color more, as well as complimenting the raspberry flavor.

The key is raspberry flavor throughout this is raspberry powder. The bonus of the raspberry powder is that I was able to use less sugar, as it provided it's own natural sweetness. It also was able to get through the cheesecake batter more consistently, without adding additional moisture (in fact, it absorbs some of the moisture). I hope this satisfies your raspberry cheesecake craving!

Raspberry Dream Cheesecake

www.KaylasFoodObsession.com

Ingredients:

Crust:

1 package graham crackers, crushed (about 1.5 cups when crushed)

1/2 cup walnuts, finely chopped

6 Tbsp. butter, melted

1 Tbsp. sugar

pinch. kosher salt

Base:

3- 8 ounces cream cheese, softened
1/2 cup of raspberry powder

1/2 cup sugar

2/3 cup all-purpose flour

1/2 cup milk

3 eggs
1/8 tsp kosher salt

1 1/2 tsp. pure vanilla extract

Toppings (optional):
1 cup of heavy cream
1 cup of white chocolate chips
1 Tbsp. raspberry powder
1 batch of homemade whipped cream
fresh raspberries

Special Equipment:

Stand mixer or hand mixer (optional, but way easier)

10 inch spring form pan

Directions:

Preheat oven to 350F. Prepare 10 inch spring form pan by place a round of parchment paper in bottom. Combine crust ingredients in a bowl,  then press mixture firmly into spring form pan. Place in oven for 10 minutes, or until you smell crust toasting and crust starts browning. 

Combine sugar, flour, salt and raspberry powder in bowl until raspberry powder is evenly distributed. Combine cream cheese, and dry ingredient mixture stand mixer until smooth, scraping bowl as needed. Slowly add in milk and vanilla extract, while mixing on a low speed. Mix until smooth. Add eggs (one at a time), mix until just combined.

Pour batter into prepared spring form pan containing crust. Cook about 55-65 minutes at 350F or until edges are set  and center is just barely set. Once cool enough to handle, run knife between cheesecake and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pan, leaving cheesecakes on pan base. Wrap the cheesecake with plastic wrap and refrigerate overnight (or at least 8 hours). 

For toppings (optional): 

Heat heavy cream in sauce pan until just warm and starting to simmer. Divide it in half (I left half in sauce pan and moved the other half to bowl), and add 1/2 cup of white chocolate chips to each. Let sit, covered, for 3 minutes. Stir white chocolate chips into heavy creams, until combined. Add 1 Tbsp of raspberry powder to one, whisking until combined. Allow these mixtures to cool to room temperature. Pour white chocolate and cream mixture (without raspberry) over cheesecake evening, allowing excess to pour off. Drizzle raspberry, white chocolate and cream mixture over cheesecake, again allowing excess to pour off. Place cheesecake in refrigerator to chill for 30 minutes. You can top each slice with homemade whipped cream and fresh raspberries. 

Interested in other cheesecake recipes or tips? Visit my KFO Cheesecake Tips and Recipe List