Raspberry Cheesecake

Show: Barefoot ContessaEpisode: A Barefoot Contessa Holiday

Rated: 5 stars out of 5Rate itRead users' reviews (227)

RECIPE
COMMENTS & REVIEWS(227)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
12 to 15 servings

Times:

Prep: 30 min
Inactive Prep: 12 hr 0 min
Cook: 1 hr 30 min
Total:: 14 hr 0 min

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Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

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:

1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

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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Comments & Reviews

recipe Raspberry Cheesecake
jen brooklyn, NY 03-08-2010
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This Cheescake Recipe Works!
Rated: 4 stars out of 5

Perfect cheesecake very dense. I just made it - see the pics and full rview on my http://nyccooks.blogspot.com I did have to... make some changes to the recipe like adding in cornstarch so it doesn't crack and a bit more sour cream to make it creamier... check outmy full review http://nyccooks.blogspot.com Love Ina, Love FoodNetwork- keep the recipes coming!!!!!! Read more
recipe Raspberry Cheesecake
Laura Charleston, IL 02-23-2010
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Easy - and tasted wonderful
Rated: 5 stars out of 5

I had never made a cheesecake before - and this was wonderfully easy - I don't think I will be able to buy cheesecake anymore... - this makes anything you buy at the store taste terrible! LOVE IT~Read more
recipe Raspberry Cheesecake
Carla Tampa, FL 02-15-2010
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Cheesecake Overnight?
Rated: 5 stars out of 5

I purchases all the ingredients for this cheecake than saw that it had to be refridgerated overnight. Has anyone not... refridgerated this overnight?Read more
recipe Raspberry Cheesecake
Valerie Fredonia, NY 02-14-2010
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Oh my goodness....unbelievably creamy!
Rated: 5 stars out of 5

My eldest son wanted berry swirl cheesecake for his birthday dessert, so combined this recipe for the cake with the berry... swirl instructions from a Martha recipe. I was concerned about whether or not the cake would set, but decided to tap into my inner contessa and give it a go. I did use a water bath, mainly because the batter filled my 9 inch springform right to the top, and I'm very glad I did. Otherwise, I followed the baking and cooling instructions to the letter, and this was the creamiest, most delicious cheesecake I think I've ever had. This is relatively time consuming, but not difficult. The time and effort are definitely worth it. Two suggestions: move your oven rack to one below the center. I have an electric oven and the top of the cake browned more than i would have liked from being so close to the top heating element. Also, next time I would extend the bake time by maybe 20 minutes, or up the temp to 250. The very, very center of the cake was teetering on the brink of being too loose. My family of foodies ate it without a comment, and I certainly wasn't going to point a very tiny flaw out, but I will make that slight adjustment next time...and, there will absolutely be a next time, and a time after that...love that Ina Garten!Read more
recipe Raspberry Cheesecake
Audra Indialantic, FL 02-14-2010
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Delicious and not too difficult!
Rated: 5 stars out of 5

I followed the recipe almost exactly, but I did use large eggs rather than extra large. I used fat free sour cream, reduced... fat cream cheese, and sugar free raspberry preserves. I didn't have any splenda, but that would have been better than the sugar. So I tried to cut a few calories and it still tasted delicious! I had to increase the cook time by about 20-25 min. then turned the oven off with the door open for the 30 min. as the recipe stated. I made this for V-day and it was a big hit!! Would definitely use the recipe again....I did use a waterbath. It looked beautiful and tasted great too! Although this was a bit time consuming, it wasn't too difficult and I haven't been baking for too long.Read more
recipe Raspberry Cheesecake
Nicole Austin, TX 02-11-2010
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Wonderful!
Rated: 5 stars out of 5

Yes...it does take some time and a few extra steps. So worth every bite. I received so many compliments and it was actually... very easy to make. Read more