Best Brie Cheesecake With Raspberry Sauce Recipes

BRIE CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350 F.
• Lightly butter a 9 1/2 inch springform pan.
• Cut a piece of wax paper or parchment to fit base of pan.
• Butter it and line bottom of pan with this.
• Put a piece of foil over outside of pan from the bottom in case the bottom seal is not tight.
• Cheesecake: In a food processor, combine cheeses with 3/4 cup sugar.
• Process until mixture liquifies, scraping down sides of the bowl.
• Add eggs and remaining sugar and continue to process until very smooth.
• Pour into prepared pan.
• Set pan in a larger ovenproof pan and add enough hot water to reach halfway up the sides of the springform pan.
• Bake 45 minutes, turn oven off, leave in an additional 15 minutes, then remove from oven and take out of water bath.
• Cool.
• Cover with saran wrap and refrigerate overnight.
• To serve, remove pan sides and invert onto serving platter.
• Smooth top, if necessary.
• Serve with raspberry sauce on the side.
• Raspberry sauce: Thaw raspberries.
• Puree in blender.
• Press through fine strainer to remove seeds.
• Mix in Grand Marnier.

RASPBERRY-SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
• Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
• Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
• Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

BRIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line an 8-inch round baking pan with parchment paper.
• Using a sharp knife, remove the top layer of wax from the Brie wheels. Scoop out the cheese and transfer to a large bowl. Discard the wax.
• To the bowl with the Brie, add the sugar and pancake mix and beat with an electric hand mixer on low speed for 60 seconds, or until smooth.
• Add the egg, heavy cream, vanilla, and baking powder and mix on low speed until incorporated, about 30 seconds.
• Pour the batter into the prepared pan and smooth the top.
• Bake the cheesecake for 20 minutes, or until set around the edges but slightly jiggly in the center. Remove from the oven and let cool at room temperature for 20 minutes, then chill in the refrigerator for 1 hour.
• Transfer the cheesecake to a serving platter. Garnish with the sliced strawberries and finish with a drizzle of caramel sauce.
• Slice and serve. Leftovers will keep in an airtight container in the refrigerator for up to 5 days.
• Enjoy!