Raspberry Cheesecake

Ina Garten

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

Show: Barefoot ContessaEpisode: A Barefoot Contessa Holiday

Picture of Raspberry Cheesecake Recipe Photo: Raspberry Cheesecake Recipe
Rated 5 stars out of 5
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  • Read 269 Reviews
Total Time:
14 hr 0 min
Prep
30 min
Inactive
12 hr 0 min
Cook
1 hr 30 min
Yield:
12 to 15 servings
Level:
Intermediate
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Ingredients

For the crust:

For the filling:

  • 2 1/2 pounds cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 5 whole extra-large eggs, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1 1/2 teaspoons pure vanilla extract

For the topping:

Directions

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

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Newest Ratings and Reviews

Read all 269 reviews

  • on January 25, 2012

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    Followed recipe to the letter, but was disappointed in appearance. It browned & cracked on top after the 15 min @ 450. Have new oven and temp gauge so know it was 450. At the end I cut it up in pieces and put on plate for serving. Made Ina's raspberry sauce from her cookbook and thought it tasted medicinal...had raspberry chocolate liquor in it. I worked so hard on the cheesecake and used 5 pkgs of cream cheese so not cheap. I think it taste good, so that is what counts, but appearance and cracks with cheesecake falling off the top was not pretty....on chopped appearance rates high. Perhaps if you used a water bath it would help, but recipe did not call for that...

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  • on January 15, 2012

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    My son requested a raspberry cheesecake for his birthday and I consider myself to be quite good at making cheesecake... I followed the recipe to a t and the cake turned out to be a big mess.. By cooking it at a high temp to begin with the top cooked nicely.. Unfortunately the rest of the middle never got done with the goofy way to cook it and at such a low temperature I guess I shouldn't have been surprised... Base on the reviews I figured the recipe was spot on, but it just turned out to be an expensive glob of batter with raspberry... When I took the spring form rim off, the cake cimportant collapsed in the middle.. SO DON'T trust the cooking times... Use standard cheesecake times and temps..

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  • on January 08, 2012

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    when i tasted this cheese cake when it was done I WENT TO HEAVEN a fantastic tasting cheese cake. thank you for listing this

    people found this review Helpful.
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