Ina Garten's Raspberry Cheesecake - Revisited

Copyright 2012 LtDan'skitchen blogs

This recipe is not new. In fact, I have featured this cake last year but only showed pictures of the cake after baking it and another picture of the cake with the raspberry topping on it. My only gripe was that I never got to taste the cake. I made the cake to give away for a party I was not invited to so I never had the chance to actually taste it. This time though, I will have my slice of the cake and I have to say, I'm very excited. The recipe is Ina Garten's and having watched her show almost religiously, I know it will be fabulous, as she is won't to say. Although I prefer my cheesecake a bit on the lighter side, this version was requested by my friend so I have to forgo my preference and give them what they want. Besides, I've always wanted to try this cake and it will not be the cake that got away from me the second time around.

Cheesecake after cooling overnight in the fridge

Copyright 2012 LtDan’skitchen blogs

Looking back on the original recipe, I became concerned since the very problems I encountered when I first made this cake (this is my third attempt) were again voiced out on the message boards for this very cake. The first issue is the cracked top. When I baked this last year, I had a water bath underneath the cheesecake pan and I had no such problems. However, I actually baked the cake sans the water bath this time and it came out perfectly smooth with nary a crack in sight. So there goes that first concern. The second issue has to do with the top burning due to the use of a higher temperature at the initial bake. Again, I had no such problems and the top came out golden brown. The low temperature baking also gave the cake a smooth texture without resulting to a runny underbaked cake. The last issue has to do with the glaze. If you cannot find a red jelly, just use the preserves and thin it out with a little bit of water but before mixing it with the fresh raspberries, strain it. This will result in a smooth and glossy glaze that will be the perfect garnish to this delicious and beautiful cheesecake.

Raspberry Cheesecake - Adapted*

Crust:
1 1/2 cup Graham cracker crumbs
1 tbsp sugar
6 tbsp unsalted butter, melted

Cake:
2 1/2 lbs cream cheese, room temperature
1 1/2 cup sugar
5 extra large eggs
2 egg yolks
1/4 cup sour cream
1 tbsp lemon zest
1 1/2 tsp vanilla extract

Topping:
1 cup red jelly (raspberry, currant or strawberry)
1/4 cup water
3 pints fresh raspberries

1. Preheat the oven to 350°F. Line the bottom part of the spring form pan
    with foil and lock in the sides. Grease generously with butter. Set aside.

2. In a small bowl, mix the ingredients for the crust and combine with a fork
    or your hands until well moistened. Press onto the bottom of the greased
    pan and about an inch on the sides.

3. Bake for 8 minutes. Remove from the oven and cool on a wire rack. Raise
    the oven temperature to 450°F.

4. Beat the cream cheese with the sugar using the paddle attachment at high
    speed until light and fluffy. This will take about 4-5 minutes. Reduce the
    speed to medium and add the eggs and the egg yolks one at a time,
    mixing well after each addition. Scrape the sides with a spatula if needed.

5. Reduce the speed to low and add the sour cream, vanilla and lemon zest.
    Mix well and pour the batter into the cooled crust.

6. Center the spring form pan on a large baking pan and bake the cake for 15
    minutes. Lower the temperature to 225°F and bake for another 75
    minutes. Turn off the oven and leave the door open and let the cake sit
    inside the oven for 30 minutes. Take the cake out of the oven and let cool
    to room temperature for another 2-3 hours.

7. Wrap the cake with foil and refrigerate overnight.

Copyright 2012 LtDan'sKitchen blogs

8. To transfer the cake,
    run a spatula or a
    knife on the sides of
    the cake to loosen it
    from the pan. Unclasp
    the pan to remove the
    side and pull the cake
    from the bottom of
    the pan using the foil
    as your guide. Work
    your way around the
    foil to loosen the cake.
    If well greased, the
    cake should slide easily. 
    You can slide the cake onto a lined cake board or a serving tray. Store in
    the fridge.

9. Melt the jelly with the water at low heat in a small pan. Gently toss
    the fresh berries into the jelly until coated through. Pour the glazed
    berries on top of the cake and keep in the fridge until ready to serve.

*Garten, Ina; Food Network Channels; Barefoot Contessa: A Barefoot Contessa Holiday: 2002.