epicurious5.0
Raspberry Cheesecake
This easy raspberry cheesecake recipe has a few twists that make it different from your average version. Browning the butter for the crust adds nutty flavor.
👥 12 Servings⏱️ Prep & Cook: 2h🔥 Cook: 50 min👤 Carina Finn 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Crust
2
Place racks in middle of oven; preheat to 350°. Tightly cover outside of pan with 2 layers of foil and coat inside of pan with nonstick vegetable oil spray. Crumble 6 graham crackers (about 3.5 oz.) into a resealable plastic bag and seal. Using a rolling pin, crush crackers to fine crumbs (you should have about 1 cup).
Nonstick vegetable oil spray (for pan)(200 g) granulated sugar, divided1 cup
3
Melt 4 Tbsp. unsalted butter in a medium saucepan over medium heat, stirring often. Continue to cook, stirring and scraping bottom of pan constantly, until butter foams, then comes back to a liquid state and has specks of deeply browned bits in it and smells very nutty, about ⏱️ 3 minutes. Immediately pour into a medium heatproof bowl. Add graham cracker crumbs, ¼ cup (50 g) granulated sugar, and a pinch of kosher salt and mix until mixture looks like wet sand. Transfer to prepared pan and press into an even layer. Bake until crust looks dry and is firm to the touch, 10–⏱️ 14 minutes. Let cool.
. unsalted butter4 Tbsp(200 g) granulated sugar, divided1 cupPinch of kosher salt
4
Topping
5
While the crust is baking, cook 12 oz. fresh or frozen raspberries (about 2 pints fresh or 2⅓ cups frozen) and ½ cup (100 g) granulated sugar in a medium saucepan over medium heat, stirring often and pressing down on berries to smash sightly, until sugar is dissolved, raspberries have fallen apart, and liquid is bubbling and thickened slightly, 8–⏱️ 12 minutes. Strain through a fine-mesh sieve into a small bowl, pressing on solids; discard seeds. Let raspberry topping cool.
. fresh or frozen raspberries (about 2 pints fresh or 2⅓ cups frozen)12 oz(200 g) granulated sugar, divided1 cup
6
Filling and Assembly
7
Bring about 10 cups water to a boil in a kettle or medium saucepan.
8
Meanwhile, using an electric mixer on medium-high speed, beat 16 oz. cream cheese, room temperature, and 1 cup sour cream, room temperature, in a large bowl, scraping down sides of bowl as needed, until no lumps remain, about ⏱️ 2 minutes. Add 4 large egg yolks, zest of 1 orange (about 1 Tbsp.), ¼ cup (50 g) granulated sugar, 1 tsp. Grand Marnier or other orange liqueur (if using), 1 tsp. vanilla extract, and ¼ tsp. kosher salt and beat on medium-high speed until combined, 1–⏱️ 2 minutes.
. cream cheese, room temperature16 oz(200 g) granulated sugar, divided1 cupsour cream, room temperature1 cupZest of 1 orange. Grand Marnier or other orange liqueur (optional)1 tsp. vanilla extract1 tsp
9
Using electric mixer with clean beaters, beat 4 large egg whites in another large bowl on medium speed until foamy, about ⏱️ 1 minute. Increase speed to medium-high and beat, gradually adding remaining ¾ cup (150 g) granulated sugar, until soft peaks form, about ⏱️ 3 minutes. Gently fold into cream cheese mixture.
10
Scrape batter over crust. Drizzle raspberry topping over batter in a rough spiral pattern, then swirl with a toothpick to create a marbled effect. (Alternatively, transfer topping to a resealable plastic bag and cut end off a corner and pipe over filling; swirl with a toothpick for a cleaner pattern).
11
Place springform pan inside a large roasting pan. Carefully pour boiling water into pan to come halfway up sides of springform pan. Bake cheesecake until puffed and lightly browned but still slightly wobbly in the middle, 60–⏱️ 70 minutes. Turn off oven and crack door open. Let cheesecake sit in oven ⏱️ 1 hour, then remove from water bath and transfer to a wire rack. Let cool completely. Transfer to fridge and chill until cold, 2–⏱️ 3 hours. Do Ahead: Cheesecake can be made 3 days ahead. Cover and keep chilled.
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