Caramel Cheesecake with Raspberries
If you have around 45 minutes to spend in the kitchen, Caramel Cheesecake with Raspberries might be an amazing lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 56g of protein, 285g of fat, and a total of 3262 calories. This recipe serves 1. For $15.53 per serving, this recipe covers 64% of your daily requirements of vitamins and minerals. It works well as a pricey main course. It is brought to you by Fifteen Spatulas. This recipe is liked by 2819 foodies and cooks. Head to the store and pick up sugar, cream cheese, flour, and a few other things to make it today. With a spoonacular score of 97%, this dish is outstanding. Similar recipes include Chocolate-Caramel Trifle with Raspberries, Ricotta Cheesecake with Fresh Raspberries, and Luscious Orange Cheesecake with Raspberries.
Servings: 1
Ingredients:
Homemade Caramel Sauce
1 lb cream cheese, softened at room temperature
1 egg yolk
2 egg yolks, at room temperature
2 eggs, at room temperature
1 tbsp flour
1 tbsp lemon juice
zest of 1 lemon
1 pint of raspberries
¼ tsp salt
1/4 cup sour cream, at room temperature
2 tbsp sugar
8 tbsp unsalted butter, cubed
1 tsp vanilla extract
Equipment:
baking paper
baking pan
bowl
oven
stand mixer
hand mixer
frying pan
sauce pan
Cooking instruction summary:
Preheat the oven to 400 degrees F. Line an 8x8 baking pan with parchment paper.In a medium bowl, combine the flour, butter, sugar, lemon zest, salt, egg yolk, and vanilla extract with your fingertips, rubbing it all together until it forms a crumbly pile of ingredients. Dump this mixture into the lined baking pan and press it into the pan well until you have a flat crust. Bake for 20-25 minutes until the crust is golden brown.With a hand mixer or a stand mixer (with the paddle attachment), beat together the cream cheese, sugar, sour cream, and vanilla until smooth and combined. Add the eggs and egg yolks one at a time, waiting until each egg is incorporated into the filling before adding the next. Mix in the flour.Pour the cheesecake filling over the parbaked crust, then place the pan into a larger pan (I used a 9x13). Fill the larger pan with enough boiling water to come halfway up the sides of the 8x8 pan. Place the cheesecake in the oven, turn the heat down to 350, and bake for 30-35 minutes, until the cheesecake has set. You can test for this by jiggling the pan a little bit. The cheesecake should be slightly jiggly, but no liquid cheesecake should be swirling around.Remove the cheesecake from the oven but leave the cheesecake in the water bath until it has cooled, then chill the cheesecake for at least 4 hours.To prepare the raspberries, place the raspberries in a saucepan with the lemon juice and sugar, and cook for 5 minutes over medium high heat, until softened. Pour the caramel over the cheesecake, then spoon some cooked raspberries on top as well. Enjoy!
Step by step:
1. Preheat the oven to 400 degrees F. Line an 8x8 baking pan with parchment paper.In a medium bowl, combine the flour, butter, sugar, lemon zest, salt, egg yolk, and vanilla extract with your fingertips, rubbing it all together until it forms a crumbly pile of ingredients. Dump this mixture into the lined baking pan and press it into the pan well until you have a flat crust.
2. Bake for 20-25 minutes until the crust is golden brown.With a hand mixer or a stand mixer (with the paddle attachment), beat together the cream cheese, sugar, sour cream, and vanilla until smooth and combined.
3. Add the eggs and egg yolks one at a time, waiting until each egg is incorporated into the filling before adding the next.
4. Mix in the flour.
5. Pour the cheesecake filling over the parbaked crust, then place the pan into a larger pan (I used a 9x13). Fill the larger pan with enough boiling water to come halfway up the sides of the 8x8 pan.
6. Place the cheesecake in the oven, turn the heat down to 350, and bake for 30-35 minutes, until the cheesecake has set. You can test for this by jiggling the pan a little bit. The cheesecake should be slightly jiggly, but no liquid cheesecake should be swirling around.
7. Remove the cheesecake from the oven but leave the cheesecake in the water bath until it has cooled, then chill the cheesecake for at least 4 hours.To prepare the raspberries, place the raspberries in a saucepan with the lemon juice and sugar, and cook for 5 minutes over medium high heat, until softened.
8. Pour the caramel over the cheesecake, then spoon some cooked raspberries on top as well. Enjoy!
Nutrition Information:
covered percent of daily need
