Raspberry cheesecake traybake recipe

Raspberry cheesecake traybake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Berry cheesecake
  • Raspberry cheesecake

A lovely cheesecake traybake made with a pastry base and a quark, mascarpone and fresh raspberry filling. Don't be put off by the time it takes to bake - it'll be worth it! Chilling the cheesecake overnight will give you the best result.

Opole, Poland

2 people made this


  • Pastry base
  • 250g plain flour
  • 100g caster sugar
  • 125g butter
  • 2 teaspoons vanilla sugar
  • 1 egg
  • Filling
  • 750g quark
  • 250g mascarpone cheese
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla sugar
  • 5 eggs
  • 80ml whipping cream
  • 3 tablespoons plain flour
  • Raspberry sauce
  • 400g raspberries
  • 1 tablespoon caster sugar

MethodPrep:30min ›Cook:2hr ›Extra time:8hr chilling › Ready in:10hr30min

  1. Preheat oven to 180 C / Gas 4. Line a large baking tray with baking parchment.
  2. In a large bowl, mix all the ingredients for the base until they form a pastry dough. Arrange the dough in the traybake tin, pressing the pastry down with your fingers. Bake in preheated oven until golden brown, about 15 minutes.
  3. In another bowl, combine quark, mascarpone, sugar and vanilla sugar; beat with a hand mixer on low until just combined.
  4. Continue mixing while adding one egg at a time. Add cream and flour and mix until just combined.
  5. Mix raspberries with sugar; press berry mixture through a sieve and discard seeds.
  6. Pour cheese mixture into baked pastry base. Add dollops of raspberry sauce on top and use a skewer to make a swirl effect.
  7. Bake in preheated oven for 15 minutes. Lower oven temperature to 120 C / Gas mark ½ but don't be tempted to open the oven. Continue baking the traybae for another 90 minutes, or until the top is set. The middle part may still be soft.
  8. Turn off the oven but keep it closed for another 30 minutes. Open the oven door slightly after this time and allow the traybake to cool for 15 minutes. Then take the cheesecake out of the oven and leave to cool completely.
  9. Chill overnight for best results.

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Raspberry cheesecake traybake recipe - Recipes

Crumble the biscuits into small pieces. Add the butter and mix thoroughly. Cover the baking tin with paper and lay out the bottom with the biscuit crumbs.

For the white cream, thoroughly mix the cream cheese and sour cream. Add the eggs, honey and sugar. Mix well. Finally add the orange juice. Pour the finished mixture onto the biscuits. Bake in a preheated 320°F (160 ° C) oven for about 30 minutes. Remove and allow everything to cool very well.

Puree the raspberries with the sugar. Strain through a sieve to remove seeds. Prepare the gelatin according to package directions, and add it to the raspberry puree. Allow to tighten slightly in the refrigerator. Top the cheesecake with raspberry jelly and let it sit at least 24 hours in the refrigerator.

Easy Recipes For Everyone

Striped Fresh Raspberry Cheesecake

Howdy everyone, this time we provides you with striped fresh raspberry cheesecake recipes of dishes which might be easy to understand. We are going to share with you the recipes that you&rsquore on the lookout for. I&rsquove made it many times and it is so delicious that you guys will adore it.

Striped Fresh Raspberry Cheesecake is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It&rsquos easy, it is quick, it tastes delicious. Striped Fresh Raspberry Cheesecake is something that I&rsquove loved my whole life. They&rsquore nice and they look fantastic.

Great recipe for Striped Fresh Raspberry Cheesecake. This cheesecake has fresh raspberry striped throughout it. It gives it a fresh bright flavor in a cheesecake with marscarpone as part of the cheese which makes for a more delicate very creamy chessecake This is the best cheesecake recipe I've come across.

To get started with this particular recipe, we must prepare a few ingredients. You can cook striped fresh raspberry cheesecake using 16 ingredients and 27 steps. Here is how you cook it.

The ingredients needed to make Striped Fresh Raspberry Cheesecake:
  1. Prepare for crust
  2. Get 4 tablespoons butter, melted
  3. Make ready 2 1/2 cup Pepperidge Taho, white chocolate macadamia nut cookies, finey crushed
  4. Take for raspberry swirl cheesecake
  5. Prepare 2 1/2 cups fresh or thawed frozen raspberries
  6. Get 3 (8 oz) packs cream cheese, at room temperature
  7. Get 1 container (8 oz) mascarpone cheese, at room temperature
  8. Prepare 1 1/2 cups granulated sugar
  9. Take 4 large eggs, at room temperature
  10. Make ready 1/4 teaspoon salt
  11. Prepare 1 teaspoon finely grated lemon zest
  12. Get 1 teaspoon vanilla extract
  13. Prepare 1/4 cup sour cream
  14. Take garnish
  15. Get as needed fresh raspberries,
  16. Get as needed whipped cream,

Drop teaspoons of raspberry purée all over top of cheesecake. Using a wooden skewer or knife, swirl the purée. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Try this cheesecake, so fresh and so simple, it is ideal for summer.

Instructions to make Striped Fresh Raspberry Cheesecake:
  1. Make crust
  2. Spray a 9 inch springform pan with bakers spray. Preheat oven to 300°F
  3. Finely chop cookies in the food processor or blender.
  4. Measure out 2 1/2 cups and combine with the melted butter until well moistened
  5. Press in bottom and up sides of prepared pan. Freeze while making filling
  6. Place the raspberries in a food processor and puree
  7. Strain through a finenmesh strainer, pressing hard to extract all juice into a small sauce pan. Discard seeds
  8. Heat and cook until thickened and reduced to 2/3 cup, 3 to 5 minutes, stir and watch it it cooks quickly
  9. Make raspberry swirl cheesecake filling
  10. Beat the cream cheese and mascarpone in a large bowl until smooth
  11. Add the sugar, vanilla, salt and lemon zest and beat until smooth
  12. Add the eggs one at a time, beating each egg in, stir in sour cream until blended
  13. Remove 4 cups of cheesecake to a bowl and add raspberry puree, stir to blend
  14. Starting with plain cheesecake batter pour 1 cup into center of crust, don't spread it out
  15. Pour 1 cup of raspberry filling directly into center of the plain filling, again let it spread without touching it
  16. Repeat this alternating batters until its all used up don't smooth batter out, it will do it as it bakes
  17. Place on a foil lined baking sheet and bake 60 to 70 minutes, it should be still jiggly in the center, and puffy and moist on the edges. Cool completely at room temperature before covering and chilling 8 hours or overnight
  18. Unlock the sides of the springform pan
  19. Garnish with fresh raspberries and whipped cream when serving

It is made with ricotta cheese so it is lighter than a normal cheesecake and I have added whipped egg whites for extra softness. You can swap raspberries for strawberries, blueberries or any other berries you like. For many raspberry cheesecake recipes, Southern Living's Ultimate Cheesecake with fresh raspberries or a raspberry topping poured overtop will achieve the desired raspberry flavor. If you want raspberry-flavored cheesecake, puree fresh raspberries and mix them into the cheesecake batter before baking. Raspberry Cheesecake: Beat the softened cream cheese for two minutes.

Above is cook dinner striped fresh raspberry cheesecake, very easy to make. Do the cooking levels correctly, loosen up and use your heart then your cooking shall be scrumptious. There are various recipes you can try from this website, please find what you want. When you like this recipe please share it with your friends. Completely happy cooking.


For the coulis:

Combine raspberries and sugar together in a food processor and process until liquid. Pass the raspberries through a strainer. Reserve coulis and discard solids. Set aside.

For the crust:

Heat the oven to 350°F. Generously butter (or spray with non-stick cooking spray) the sides and bottom of a 6-inch springform pan and line the bottom with a circle of parchment paper.

Grind the graham crackers to crumbs in a food processor. Add the melted butter and sugar to the crumbs in the food processor and process until the mixture comes together well.

Press the crumb mixture evenly into the bottom of the cake pan and bake for 15 minutes until lightly browned. Remove the pan from the oven and set aside turn the oven down to 325°F.

For the cheesecake base:

Meanwhile, in a food processor, process or beat the cream cheese on medium speed for at least 1 minute until smooth. Add the sugar, eggs, lemon juice, vanilla extract, salt, and sour cream or crème fraîche and process for 1 to 2 minutes more. Pour the mixture into the baked graham cracker crust. Dot the coulis onto the cheesecake and using a toothpick swirl a pretty swirl pattern in the cheesecake.

Place the pan in a large roasting pan with high sides and place the roasting pan in the oven. Pour water into the roasting pan so that it comes up about halfway on the sides of the cake pan to create a water bath for the cheesecake to bake in. (This allows the cheesecake to bake slowly and gently, which leads to a smoother cake.)

Bake for 90 minutes and then turn off the oven and let the cake remain in the oven for another 1 hour. (This keeps the cheesecake from cracking when you remove it.)

Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. If using a springform pan, place the cheesecake in the refrigerator for 3 to 4 hours and then unmold and serve.

The cheesecake may be stored for up to 3 days in an airtight container in the refrigerator.

Recipe Summary

  • 1 ½ cups all-purpose flour
  • ¾ teaspoon salt
  • 3 ½ tablespoons butter, melted
  • 1 cup packed brown sugar
  • 1 ½ teaspoons vanilla extract, divided
  • 3 large eggs
  • ½ cup granulated sugar
  • ½ cup light sour cream
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 (8-ounce) package 1/3-less-fat cream cheese
  • Cooking spray
  • 1 ½ cups fresh raspberries

Lightly spoon flour into dry measuring cups level with a knife. Combine flour and salt, stirring with a whisk.

Combine butter, brown sugar, 1 teaspoon vanilla, and eggs in a medium bowl, stirring with a whisk until smooth. Add flour mixture to butter mixture stir just until moist.

Place 1/2 teaspoon vanilla, granulated sugar, and next 4 ingredients (through cream cheese) in a large bowl beat with a mixer at high speed until fluffy.

Line a 13 x 9-inch baking pan with foil that extends 1 inch beyond sides coat foil with cooking spray. Spread half of batter into pan. Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by tablespoonfuls over raspberries. Swirl batter, cream cheese mixture, and raspberries together with a knife.

Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack. Remove from pan by lifting foil. Remove foil cut into 30 bar cookies.


  • 300g (10oz) cream cheese
  • 125g (4 ½oz) caster sugar
  • Finely grated zest of ½ lemon
  • 150ml ( ¼pt) double cream
  • 3 gelatine leaves
  • 300g ( 10oz) raspberries
  • 1 tbsp lemon juice
  • 1 egg white
  • 250g (9oz) fresh or frozen raspberries
  • 50g (2oz) caster sugar
  • 2tsp lemon juice
  • Extra raspberries for decoration

  • 200g pkt Coles Custard Cream Biscuits
  • 100g Arnott’s Nice biscuits
  • 125g butter, melted
  • 300g Coles Frozen Raspberries
  • 1/2 cup (110g) caster sugar
  • 500g cream cheese, softened
  • 1/2 cup (125ml) thickened cream
  • 2 Coles Australian Free Range Eggs
  • Pink liquid food colouring (optional)


Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper. Process the combined biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a flat-bottomed glass to spread and press the biscuit mixture evenly over the base and side of the pan. Place in the fridge for 30 mins to set.


Meanwhile, place the raspberries and 2 tbs sugar in a saucepan over medium heat. Cook, stirring, for 5 mins or until the raspberries break down and sauce thickens. Strain through a fine sieve into a bowl. Discard solids. Set aside to cool.


Place the cream cheese, cream and remaining sugar in a clean food processor. Process until smooth. Add the eggs and process until smooth. Add three-quarters of the raspberry mixture and process until smooth. Tint with a little pink food colouring, if using. Pour into the prepared pan. Drizzle with the remaining raspberry mixture and use a skewer to gently marble.


Place a heatproof ramekin in the base of a slow cooker. Top with the cake pan. Pour enough boiling water into the slow cooker to reach halfway up the side of the ramekin. Cover and cook, occasionally wiping lid to remove any condensation, for 3 hours on low or until cheesecake is just set. Uncover. Turn the slow cooker off. Leave the cheesecake in the slow cooker for 30 mins to cool slightly before transferring to the fridge for 3 hours to chill.

Step 1: Crush Graham Crackers

Crush Graham crackers, and add them to the bottom layer of a cup or dish. This is great for kids. Place graham crackers in a sealable bag, and roll over the bag with a rolling pin to crush.

Step 2: Top with Greek Yogurt. You can top with raspberries now if you like them a bit frozen, or you can wait until after you freeze it if you like them fresh.

Step 3: Freeze for 1 hour. 1 hour is perfect because it creates a more solid texture, but isn’t frozen solid. That is it! Serve your dessert and enjoy!

Tips for Making Raspberry Cheesecake Truffles

I have to admit, I had some difficulties with making this Raspberry Cheesecake truffles. But I didn’t want to overdo the graham crackers, because the filling would otherwise be dry. I wanted my truffles to be juicy and creamy as a real cheesecake. And also there are the raspberries which are full of juice and additionally complicate life.

Because of that, you must work very quickly with the truffles and in small batches. Because, when you form the balls, they are frozen and the melted chocolate in which you put it in later is relatively warm, so the truffles melt quickly. But trust me, even though you need a little more effort and patience to make everything right, every second is worth it!

Copycat Subway Raspberry Cheesecake Cookie Recipe

This copycat Subway Raspberry Cheesecake Cookie recipe makes the best cookies. I made a batch and took them to work and they were gone … almost instantly. Everyone raved about the taste of the cookies and, well how gosh darn good they are. I felt guilty in telling anyone how easy these are to make. A few simple ingredients mixed together and voila, you have really good cookies to bring to your next event. Or, keep them all for yourself … your choice.

If you have ever been to a Subway, these cookies taste like those delicious sweet indulgences offered after you have ordered your very healthy sandwich. The cream cheese adds a great tang while the secret ingredient …. muffin mix, makes these cookies so easy and simple to make. Switch it up and use a wild berry, banana or even a blueberry mix!

Step 1:

Cream together cream cheese, butter and brown sugar.

Add eggs, one at a time, beating after each one.

Step 2:

Mix in muffin mix and flour until just combined. Stir in the white chocolate chips.

Chill dough in the refrigerator for at least 30 minutes.

Step 3:

Preheat oven to 350 degrees.

Using a cookie scoop, drop cookies onto a cookie sheet lined with parchment paper.

Bake for 10-12 minutes or until golden brown on the edges.

In between batches, be sure to keep the dough in the refrigerator.


4 ounces cream cheese softened

1/2 cup plus 2 tablespoons butter softened

2 (7 ounce) boxes raspberry muffin mix. You can use Jiffy or any other brand that is 7 ounces.

1 1/2 cups white chocolate chips

(** if you can’t find raspberry muffin mix, try wild berry… it makes a great substitute. Think outside the box and try banana nut or even blueberry!)