Ina Garten Raspberry Cheesecake

Ina Garten raspberry cheesecake layers 2 1/2 pounds of cream cheese over a graham cracker crust, topped with fresh raspberries in warm jelly. And at around 670 calories per serving, it takes about 14 hours from Barefoot Contessa Family Style since most of that is cooling and chilling.

The recipe starts with a 15-minute blast at 450 degrees before dropping to 225, which sets the outside while the center stays soft. Ina then lets the cheesecake cool in three stages over several hours, so the filling firms up without a single crack on top.

Nail the slow cooling and the rest takes care of itself, because pulling a hot cheesecake straight into the fridge causes the top to crack. So this recipe calls for 30 minutes in the turned-off oven, then 2 to 3 hours at room temperature, and finally overnight chilling.

Source: Barefoot Contessa Family Style (2002), verified from foodnetwork.com

Ina Garten Raspberry Cheesecake

Recipe by medshi8Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

670

kcal

Total time

2

hours 

A 9-inch springform pan holds a pressed graham crust under a tangy filling made with five eggs, two yolks, and a touch of sour cream. The finished cake chills overnight, then gets a topping of three half-pints of raspberries folded into melted red jelly right before serving.

Ingredients

• For the crust:

• 1 1/2 cups graham cracker crumbs (10 crackers)

• 1 tablespoon sugar

• 6 tablespoons (3/4 stick) unsalted butter, melted

• For the filling:

• 2 1/2 pounds cream cheese, at room temperature

• 1 1/2 cups sugar

• 5 whole extra-large eggs, at room temperature

• 2 extra-large egg yolks, at room temperature

• 1/4 cup sour cream

• 1 tablespoon grated lemon zest (2 lemons)

• 1 1/2 teaspoons pure vanilla extract

• For the topping:

• 1 cup red jelly (not jam), such as currant, raspberry, or strawberry

• 3 half-pints fresh raspberries

Directions

• Preheat the oven: Set the temperature to 350 degrees, then mix the graham cracker crumbs, sugar, and melted butter until moistened.
• Press the crust: Once combined, push the mixture into a 9-inch springform pan across the bottom and about 1 inch up the sides.
• Bake the crust: Then bake for 8 minutes and cool completely to room temperature before raising the oven to 450 degrees.
• Beat the filling base: While the crust cools, cream the cream cheese and sugar on medium-high for about 5 minutes until light and fluffy.
• Add the eggs: Then reduce the speed to medium and add the eggs and yolks 2 at a time while scraping down the bowl.
• Finish the batter: Once smooth, switch to low and mix in the sour cream, lemon zest, and vanilla until thoroughly combined.
• Fill the pan: Then pour the batter into the cooled crust and set the springform pan on a sheet pan to catch any leaks.
• Bake at high heat: Once filled, bake at 450 degrees for 15 minutes, then reduce to 225 and continue for 1 hour and 15 minutes.
• Start the cooling: After baking, turn the oven off and open the door wide, since the cheesecake needs 30 minutes in the cooling oven while the center sets.
• Cool completely: Then remove the pan and let it sit at room temperature for 2 to 3 hours before wrapping and refrigerating overnight.
• Unmold the cheesecake: Once chilled, run a hot knife around the inside edge of the pan, then release the ring while leaving the cake on the pan bottom.
• Make the topping: Before serving, melt the red jelly in a small pan over low heat, then gently toss the raspberries in the warm jelly until coated.
• Top and serve: Then arrange the glazed raspberries over the cheesecake and refrigerate until ready to serve.

FAQs

Can I use regular eggs instead of extra-large?

You can swap regular eggs for extra-large, but the filling may come out slightly less rich since extra-large eggs carry about 15 percent more volume. Add one extra regular egg to make up the difference, which keeps the texture dense and creamy.

But the two extra yolks in this recipe also matter, because yolks add richness without the extra water that whites carry. So keep those two yolks regardless of which egg size you choose.

Why does the recipe call for jelly instead of jam for the topping?

Jelly melts into a smooth, clear glaze that coats each raspberry evenly, since it has no seeds or fruit pulp to block the shine. And jam would leave a chunky, opaque coating that hides the berries instead of letting the deep red color show through.

Since currant, raspberry, and strawberry jelly all work here, pick whichever flavor you prefer. And the warm glaze also helps the berries hold their position on top, which matters when you transport the cake to a party or dinner.

Can I use a different pan size for this cheesecake?

The 9-inch springform pan sets the right filling depth for this amount of batter, so a smaller pan would cause overflow during baking. And Ina notes that her pan says 9 1/2 inches but actually measures 9 across the bottom, which is worth checking before you pour.

But a 10-inch pan would also work, though the cake will be thinner and may need 10 to 15 fewer minutes at 225 degrees. So watch for the edges to set while the center still wobbles, since that slight jiggle means the filling is done.

What goes well with this cheesecake?

The recipe already has a bold jelly-and-raspberry topping over a rich filling, so a light accompaniment like unsweetened whipped cream or crème fraîche works best. And a dusting of confectioners sugar adds a clean visual finish without competing with the berries.

And for drinks, sparkling wine pairs well because the acidity cuts through the cream cheese. But coffee or espresso works just as well, since a bitter note balances the sweetness of the jelly glaze.

How far ahead can I make this cheesecake?

It keeps in the fridge for up to 5 days, though the crust softens slightly after day two since it absorbs moisture from the filling. So wrap the whole pan tightly in plastic wrap to keep the surface from picking up fridge odors.

And you can freeze the plain cheesecake without the berry topping for up to 2 months, because the jelly glaze breaks down in the freezer. Then thaw it overnight in the fridge and add fresh raspberries right before serving, which keeps their color and texture at their best.