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Raspberry Cheesecake Topping Recipe
Strawberry or Raspberry cheesecake topping?

Hello, I’m making a cheesecake in a couple of days. I’ve got the Recipe for the main cheesecake part but need one for a strawberry topping? Any nice ones please. Could be raspberry or strawberry.

This easy raspberry sauce recipe creates a delicious raspberry sauce. Pour it over ice cream, cheesecake, or other desserts.

Ingredients:
3 tablespoons unsalted butter
3 tablespoons light brown sugar
1/4 cup Muscat wine
1 pint fresh raspberries
pinch of cinnamon

easy raspberry sauce recipe

Instructions:
1. Melt butter in a skillet.
2. Add brown sugar and stir occasionally over medium heat until dissolved.
3.Stir in the Muscat, raspberries, and cinnamon. Cook slowly for about 10 minutes until berries are broken up.
4. Let cool slightly before serving over ice cream, cheesecake or other dessert.

Recipe from http://www.cheers2wine.com/cooking-with-wine.html

Raspberry Cheesecake Recipe?

We are going to my Mam’s house for Christmas dinner this year and today we have decided I will do the desert.

Raspberry Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound butter
1 teaspoon cinnamon
1 pound graham crackers — crushed
1/2 cup sugar
1 1/2 pounds cream cheese
1 cup sugar
4 eggs
1 teaspoon vanilla
2 tablespoons sugar
1 cup sour cream
1/2 teaspoon vanilla
Raspberry Glaze:
1 10oz. pkg frozen raspberries
2 tablespoons sugar
1 tablespoon cornstarch

Melt 1/4 pound butter and add cinnamon, cracker crumbs and 1/2 cup sugar. Mix
thoroughly and line sides and bottom of 9-inch springform pan or pie pan.

Mix cream cheese (1 1/2 lbs.) with electric mixer until creamy. In separate
bowl, beat 4 egg, and add 1 cup sugar and 1 teaspoon vanilla. Add this to
cream cheese and beat until light. Pour into prepared pan or mold and bake at
375 degrees for 45-60 minutes or until firm. Remove and cool.

Mix 2 tablespoons sugar, 1 cup sour cream and 1/2 teaspoon vanilla, and spread
on top of cheese cake. Return to 475 degree oven for 5 minutes. Cool and
refrigerate for 24 hours.

Raspberry Glaze: Cook raspberries, sugar, and cornstarch until thickened.
Cool and spread on top of cake.
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RASPBERRY RIBBON CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chocolate wafer crumbs
1/3 c Butter or margarine –
Melted
3 tb Sugar
Raspberry Sauce:
2 1/2 c Fresh or frozen unsweetened
Raspberries –
Thawed
2/3 c Sugar
2 tb Cornstarch
2 ts Lemon juice
Filling/Topping:
3 8 oz pkgs cream cheese
-softened
1/2 c Sugar
2 tb All-purpose flour
1 t Vanilla extract
2 Egg whites
1 c Whipping cream
2 tb Orange juice
1 1/2 c Fresh or frozen unsweetened
Raspberries –
Thawed

Combine the first three ingredients; press into bottom
and 1 1/2 in. up the sides of a greased 9-in.
springform pan. Chill 1 hour or until firm. Puree
raspberries in a blender or food processor. Press
through a sieve; discard seeds. Add water if
necessary to measure 1 cup. In a saucepan, combine
sugar and cornstarch. Stir in raspberry juice; bring
to a boil. Boil 2 minutes, stirring constantly. Remove
from heat; stir in lemon juice and set aside. In a
mixing bowl, beat cream chese, sugar, flour and
vanilla until fluffy. Add egg whites; beat on low
just until blended. Stir in cream. Pour half into
crust. Top with 3/4 c raspberry suace (cover and
refrigerate remaining sauce). Carefully spoon
remaining filling over sauce. Bake at 375 for 35-40
minutes or until center is nearly set. Remove from
oven; immediately run a knife around pan to loosen
crust. Cool on wire rack 1 hour. Refrigerate
overnight. Add orange juice to chilled raspberry
sauce; gently fold in raspberries. Spoon over cheesecake.
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Chilled Raspberry Cheesecake
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups vanilla wafer crumbs (about 45 wafers) — crushed
1/3 cup Hershey’s® cocoa
1/3 cup powdered sugar
1/3 cup butter — melted
1 10 oz pkg frozen raspberries — thawed
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
2 8 oz pkgs cream cheese — softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons seedless red raspberry preserves
chocolate whipped cream
(recipe follows)

Heat oven to 350. In medium bowl, stir together crumbs, cocoa and powdered
sugar; stir in melted buttter, mixing thoroughly. Press mixture onto bottom
and 1 1/2 inches up side of 9-inch springform pan. Bake 10 minutes; cool
completely. Puree and strain raspberries; set aside. In small bowl,
sprinkle gelatin over cold water; let stand several minutes to soften. Add
boiling water; stir until gelatin dissolves completely and mixture is clear.
In large mixer bowl, beat cream cheese, granulated sugar and vanilla until
smooth. Gradually add raspberry puree and gelatin, mixing thoroughly; pour
into prepared crust. Refrigerate several hours or overnight. With narrow
knife, loosen cake from side of pan; remove side of pan. Spread raspberry
preserves over top. Garnish with chocolate whipped cream. Cover;
refrigerate leftovers.

Chocolate Whipped Cream:
In small mixer bowl, stir together 1/2 cup powdered sugar and 1/4 cup
Hershey’s Cocoa. Add 1 cup cold whipping cream and 1 teaspoon vanilla
extract; beat until stiff.
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Raspberry Cheesecake Topping Recipe
Classic Cheesecake Recipe : Introduction to Making a Classic Cheesecake Recipe

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