Best Crustless Chocolate Raspberry Cheesecake Recipes

CRUSTLESS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 325 degrees
• Wrap the outside of a 9 inch springform pan with heavy tinfoil to make it waterproof.
• Thoroughly oil the entire interior of the pan with coconut oil or butter
• In a stand mixer, beat the cream cheese. Add the sugar and mix.
• Add sour cream, scrape down the bowl as needed, and mix thoroughly.
• Crack the eggs and add in one at time, mixing GENTLY* (see notes) after each addition.
• Mix in the remaining ingredients and mix until smooth.
• Pour the cheesecake batter into the pan and put the pan into a one/half inch water bath(I used my roasting pan).
• Bake for 75 to 90 minutes until set and golden brown. The top should NOT jiggle a LOT when set. But it may move a LITTLE BIT. Turn off oven and crack the door slightly for 30 minutes . Then remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator until completely set. Several hours.

RASPBERRY CHEESECAKE

Steps:

• 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.

CRUSTLESS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.

CRUSTLESS CHOCOLATE RASPBERRY CHEESECAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 280°F | 140°C. Pour boiling water halfway up the sides of a large, deep baking dish and arrange dish on the lowest rack in the oven (this helps keep the moisture in the oven and prevent the cheesecake from developing deep cracks and drying out). Grease and line an 8-inch round springform cake tin. Set aside. Combine the cream cheese, yogurt and sweetener (or sugar) in a bowl. Beat on low speed until smooth and combined. Fold the cocoa powder through until incorporated into the cream cheese mixture. Add in the eggs and beat again until smooth, for about 1 minute. Add 3/4 cup of the raspberries and one third of the chocolate chips, and gently fold them through. Pour into prepared cake tin; top with the remaining chocolate chips and bake for 40 to 50 minutes on the middle rack in your oven, until just set in the centre (it will still have a little wobble in the centre). Turn oven off and leave the cheesecake inside, with the oven door slightly ajar, to cool slowly for about 1 hour. Once cooled, place on a wire rack to cool completely before covering and placing in the refrigerator to chill for 5 to 6 hours or overnight. When ready to serve, top with the remaining fresh raspberries and drizzle with melted chocolate (optional).

CRUSTLESS CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 250 degrees.
• In a large bowl beat cream cheese.
• Add sugar and beat until smooth.
• Add eggs one at a time, beating well after each addition.
• Add melted chocolate and mix well.
• Add remaining ingredients and mix until smooth, but do not over beat.
• Pour batter into a 9 inch springform pan that they outside has has been covered in foil. This is so that the water from the water bath will not get into the pan.( my tips for the perfect cheesecake)
• Place pan in a larger pan filled with one inch of water. You are creating a water bath.
• Bake at 250 for 1 hour. Do not open the oven during this time. Then turn oven off, and leave cheesecake in the oven for 1 more hours. Again, do not open the oven during this time. The cheesecake needs to finish cooking while the oven is cooling down.
• Remove cheesecake from the oven and let cool in the pan. This will set up as it cools.
• Refrigerate several hours or overnight, this will help it set up. I prefer my cheesecakes the next day.
• Serve and enjoy!

CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE

Steps:

• In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight., Garnish with raspberries and mint if desired.

RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 2 cups raspberries. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with remaining raspberries just before serving.

CRUSTLESS CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 inch pie pan with cooking spray.
• Place all ingredients in a large bowl and blend well until well mixed and smooth, about 4 minutes.
• Pour into prepared pie pan.
• Bake for 1 hour.
• Turn off oven.
• Keep cake in oven for 1 hour with heat off.
• Put in refrigerator until well chilled.