Ruby Raspberry Delight Cheesecake
Immerse yourself in the luxurious flavors of the Ruby Raspberry Delight Cheesecake, an exquisite dessert inspired by the imagined offerings of The Cheesecake Factory. This cheesecake combines the creamy texture of traditional cheesecake with the unique and berry-like notes of ruby chocolate, a treat that gives every bite a delightful twist. Layered with a vibrant raspberry sauce that adds a tangy sweetness, this dessert is perfect for celebrations or as a treat to indulge in any day. Each slice is a celebration of rich flavors and textures that will tantalize your taste buds and leave you craving more. Ready to impress your guests or simply spoil yourself, this cheesecake is truly the bees knees!
8
Servings
N/A
Calories
19
Ingredients
Ingredients
Pecan meal
1/2 cup (Ground finely)
Almond meal
1/2 cup (Ground finely)
Walnut meal
1/2 cup (Ground finely)
Vanilla wafers
1 1/2 cups (Finely crushed)
Melted butter
2 tablespoons (Melted)
Cream cheese
24 ounces (Room temperature)
Sugar
1 cup (Granulated)
Eggs
4 (Room temperature)
Sour cream
8 ounces (Room temperature)
Flour
1/4 cup (All-purpose)
Almond extract
2 teaspoons (N/A)
Melted ruby chocolate
1/3 cup (Melted)
Lemon juice
1 teaspoon (Freshly squeezed)
Raspberries
1 cup (Fresh)
Sugar for sauce
1/8 cup (Granulated)
Water for sauce
1/4 cup (N/A)
Lemon juice for sauce
1 teaspoon (Freshly squeezed)
Almond extract for sauce
1/4 teaspoon (N/A)
Cornstarch
1 teaspoon (N/A)
Instructions
1
Note: For best results, bake the cheesecake 24 hours in advance.
2
Crust: Preheat the oven to 325°F (163°C).
3
In a bowl, combine the pecan meal, almond meal, walnut meal, and finely crushed vanilla wafers. Mix in the melted butter until fully incorporated.
4
Press the mixture firmly into the bottom and sides of a 9-inch oiled springform pan, ensuring an even layer.
5
Bake the crust in the preheated oven at 350°F (177°C) for 10 minutes, then let it cool for 30 minutes.
6
Cheesecake Filling: Allow the cream cheese, sour cream, and eggs to sit at room temperature for 30 minutes before mixing.
7
Using an electric mixer on low speed, beat the cream cheese until light and fluffy.
8
Gradually add the sugar, mixing until well combined.
9
Add each egg, one at a time, mixing well after each addition.
10
Mix in the flour, almond extract, and melted ruby chocolate until fully incorporated, followed by the sour cream until smooth.
11
Pour the cheesecake filling into the cooled crust, smoothing the top.
12
Wrap the outside of the springform pan with two sheets of heavy-duty aluminum foil to prevent water from leaking in.
13
Place the foil-wrapped pan in a large roasting pan lined with a dish towel. Boil 4 cups of water and add it to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
14
Bake the cheesecake at 325°F (163°C) for 1 hour.
15
After baking, turn off the oven, prop open the oven door, and let the cheesecake sit in the oven for an additional hour.
16
Once cooled, remove the cheesecake from the oven and foil. Let it cool further before refrigerating for 24 hours.
17
Raspberry Sauce: In a medium saucepan, combine the raspberries, sugar, water, and lemon juice.
18
Cook over medium heat, stirring frequently until the mixture reaches a boil.
19
In a small bowl, combine the cold water and cornstarch, then stir this mixture into the boiling raspberry sauce. Cook until the mixture thickens and the berries are softened but still chunky.
20
Remove the sauce from heat and stir in the almond extract and salt. Allow it to cool.
21
Once the cheesecake is fully set and chilled, pour the raspberry sauce over the top just before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ruby Raspberry Delight Cheesecake?
It is a luxurious dessert that combines creamy traditional cheesecake with the unique, berry-like notes of ruby chocolate and a tangy raspberry sauce.
What inspired this cheesecake recipe?
This recipe is inspired by the imagined offerings of The Cheesecake Factory.
How many servings does this cheesecake provide?
This recipe makes 8 servings.
How far in advance should I bake this cheesecake?
For the best results, it is recommended to bake the cheesecake 24 hours in advance.
What ingredients are used to make the crust?
The crust is made from pecan meal, almond meal, walnut meal, finely crushed vanilla wafers, and melted butter.
What size pan is needed for this recipe?
A 9-inch oiled springform pan is required for this cheesecake.
What temperature should the oven be for baking the crust?
The crust should be baked in a preheated oven at 350°F (177°C) for 10 minutes.
What preparation is needed for the cream cheese and eggs before mixing?
The cream cheese, sour cream, and eggs should sit at room temperature for 30 minutes before mixing.
What speed should be used when mixing the cheesecake filling?
An electric mixer on low speed should be used to beat the cream cheese until light and fluffy.
How should eggs be added to the filling mixture?
Add each egg one at a time, mixing well after each addition.
What flavor extracts are used in the cheesecake filling?
Almond extract is used to flavor the cheesecake filling.
What makes the cheesecake filling unique in color and flavor?
The addition of melted ruby chocolate gives the filling its unique color and berry-like notes.
How do I prevent water from leaking into the springform pan during the water bath?
Wrap the outside of the springform pan with two sheets of heavy-duty aluminum foil.
How do I set up the water bath for baking?
Place the foil-wrapped pan in a large roasting pan lined with a dish towel and add boiling water until it reaches halfway up the sides of the cheesecake pan.
At what temperature should the cheesecake be baked?
The cheesecake should be baked at 325°F (163°C) for 1 hour.
What is the cooling process immediately after the baking time ends?
Turn off the oven, prop open the door, and let the cheesecake sit in the oven for an additional hour.
How long should the cheesecake be refrigerated before serving?
The cheesecake should be refrigerated for 24 hours after it has cooled.
What ingredients are used for the raspberry sauce?
The sauce includes raspberries, sugar, water, lemon juice, cornstarch, almond extract, and salt.
How do you thicken the raspberry sauce?
Combine cold water and cornstarch in a small bowl, then stir this mixture into the boiling raspberry sauce until it thickens.
What should the consistency of the raspberry sauce be?
The sauce should be thickened and the berries should be softened but still chunky.
When should the raspberry sauce be applied to the cheesecake?
Pour the raspberry sauce over the top of the cheesecake just before serving.
How much cream cheese is required for the recipe?
The recipe calls for 24 ounces of room temperature cream cheese.
Is there flour in the cheesecake filling?
Yes, 1/4 cup of all-purpose flour is included in the filling mixture.
How much ruby chocolate is used in this recipe?
The recipe requires 1/3 cup of melted ruby chocolate.
What type of lemon juice should be used for the sauce?
The recipe specifies using freshly squeezed lemon juice.
Does the recipe use both almond and vanilla flavors?
The recipe uses almond extract in both the filling and the sauce, and vanilla wafers in the crust.
What is the role of the dish towel in the roasting pan?
The dish towel is used to line the roasting pan before adding the cheesecake pan and boiling water.
How much sugar is used in the cheesecake filling?
The filling uses 1 cup of granulated sugar.
What category does this recipe fall into?
This recipe is categorized as a Cheesecake dessert.
What are the primary tags associated with this recipe?
The tags include cheesecake, ruby chocolate, raspberry sauce, dessert, indulgent, decadent, gourmet, and homemade.