Gordon Ramsay Baked Raspberry Cheesecake Recipe

Gordon Ramsay’s Baked Raspberry Cheesecake, a 24-minute masterpiece, blends graham cracker crumbs, creamy cheese, and vibrant raspberries. Enjoy pure bliss in every bite, a harmonious symphony for 12 servings.

More Gordon Ramsay Recipe:

• Gordon Ramsay Cheesecake Recipe
• Gordon Ramsay Lemon Meringue Cheesecake
• Gordon Ramsay Lemon Cheesecake

💕 Why You’ll Love This Baked Raspberry Cheesecake Recipe

• Each bite unveils a velvety texture that melts in your mouth.
• The interplay of sugar and fresh raspberries achieves dessert perfection.
• Impress with minimal effort as you create a chef-worthy masterpiece.

❓ What Is Gordon Ramsay Baked Raspberry Cheesecake Recipe?

Gordon Ramsay’s Baked Raspberry Cheesecake harmonizes cream cheese, sugar, eggs, and more, creating a luscious filling. The crust, a blend of graham cracker crumbs, sugar, and melted butter, sets the stage for this culinary delight.

🍒 Gordon Ramsay Baked Raspberry Cheesecake Recipe 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

🍰 How To Make Gordon Ramsay Baked Raspberry Cheesecake

1. Warm the oven up to 350 degrees F.
2. To make the crust, mix the sugar, melted butter, and graham crackers together until they are soft. 
3. Put the mix into a 9-inch springform pan. Press the crumbs into the pan’s bottom and up about an inch on all sides with your hands. Put it in the oven for eight minutes. Make it cool enough to touch.
4. Raise the oven’s heat to 450 degrees F.
5. Use a medium-high speed electric mixer with a paddle attachment to cream the cream cheese and sugar together until they are light and fluffy. This should take about 5 minutes. 
6. Slow down the mixer and add the eggs and egg yolks two at a time, making sure to mix well each time. If you need to, scrape down the bowl and the beater. 
7. Add the sour cream, lemon juice, and vanilla while the mixer is on low speed. 
8. Mix well, then pour into the crust that has been left to cool.
9. Set the oven to 150°F. Lessen the heat in the oven to 225 degrees F and bake for another 1 hour and 15 minutes.
10. Close the oven door and turn it off. There will still be some give in the middle of the cake. Leave the oven door open for 30 minutes while the cake sits there. After taking the cake out of the oven, let it cool at room temperature for another two to three hours. Wrap and put in the fridge overnight.
11. With care, run a hot knife around the outside of the cake to take it out of the springform pan. When you’re ready to serve, leave the cake on the bottom of the springform pan.
12. In a small pan over low heat, melt the jelly to make the topping. Push the raspberries and warm jelly around in a bowl until they are well mixed. 
13. Put the berries on top of the cake. Chill until you’re ready to serve.
14. Take the time to measure your springform pan. It says 9 1/2 inches, but the bottom of mine is 9 inches. Before putting it in the oven, I put the springform pan on a sheet pan to catch any leaks.

💭 Recipe Tips:

• Room Temperature Magic: Bring cream cheese, eggs, and sour cream to room temperature. This ensures a silky, lump-free batter, yielding a creamy cheesecake.
• Pan Perfection: Opt for a Springform Pan placed on a Sheet Pan. This duo minimizes mess, catching any potential leaks during the baking process.
• Chill for Brilliance: After baking, resist the temptation. Allow your cheesecake to cool at room temperature for 2-3 hours. This patience ensures the optimal, velvety texture.

🍨 What To Serve With Baked Raspberry Cheesecake?

Serve Baked Raspberry Cheesecake with freshly whipped cream, a berry medley, or a chocolate drizzle, mint, nuts, or citrus zest for added flair and for a touch of luxury, try warm caramel or pair with coffee, vanilla ice cream, and fresh raspberries.

🎚 How To Store Leftovers Baked Raspberry Cheesecake?

• In the fridge: Store Leftovers Baked Raspberry Cheesecake covered for up to 5 days.
• In the freezer: Wrap Leftovers Baked Raspberry Cheesecake slices individually and freeze for up to 3 months.

FAQ’S:

More Gordon Ramsay Recipe:

• Gordon Ramsay Baked Raspberry And Lemon Cheesecake
• Gordon Ramsay Apple Tarte Tatin
• Gordon Ramsay Rticky Toffee Pudding Recipe

Gordon Ramsay Baked Raspberry Cheesecake Nutrition Fact:

• Calories: 515
• Total Fat: 32g
• Saturated Fat: 17g
• Trans Fat: 0g
• Polyunsaturated Fat: 1.9g
• Monounsaturated Fat: 9.9g
• Cholesterol: 172mg
• Sodium: 328mg
• Total Carbohydrates: 50g
• Dietary Fiber: 2.1g
• Sugars: 37g
• Protein: 8.4g
• Potassium: 200.6mg

Gordon Ramsay Baked Raspberry Cheesecake Recipe

Author: Erin Table for Seven Cooking Method:Baking Cuisine:British Courses:Dessert, Breakfast Recipe Keys: B Baked Raspberry Cheesecake Recipe

Difficulty:BeginnerPrep time: 24 minutesCook time:1 hour 15 minutesRest time:4 hours Total time:5 hours 39 minutesServings:4 servingsCalories:515 kcal Best Season:Available

Description

Gordon Ramsay’s Baked Raspberry Cheesecake, a 24-minute masterpiece, blends graham cracker crumbs, creamy cheese, and vibrant raspberries. Enjoy pure bliss in every bite, a harmonious symphony for 12 servings.

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
• 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

Instructions

1. Warm the oven up to 350 degrees F.
2. To make the crust, mix the sugar, melted butter, and graham crackers together until they are soft. 
3. Put the mix into a 9-inch springform pan. Press the crumbs into the pan’s bottom and up about an inch on all sides with your hands. Put it in the oven for eight minutes. Make it cool enough to touch.
4. Raise the oven’s heat to 450 degrees F.
5. Use a medium-high speed electric mixer with a paddle attachment to cream the cream cheese and sugar together until they are light and fluffy. This should take about 5 minutes. 
6. Slow down the mixer and add the eggs and egg yolks two at a time, making sure to mix well each time. If you need to, scrape down the bowl and the beater. 
7. Add the sour cream, lemon juice, and vanilla while the mixer is on low speed. 
8. Mix well, then pour into the crust that has been left to cool.
9. Set the oven to 150°F. Lessen the heat in the oven to 225 degrees F and bake for another 1 hour and 15 minutes.
10. Close the oven door and turn it off. There will still be some give in the middle of the cake. Leave the oven door open for 30 minutes while the cake sits there. After taking the cake out of the oven, let it cool at room temperature for another two to three hours. Wrap and put in the fridge overnight.
11. With care, run a hot knife around the outside of the cake to take it out of the springform pan. When you’re ready to serve, leave the cake on the bottom of the springform pan.
12. In a small pan over low heat, melt the jelly to make the topping. Push the raspberries and warm jelly around in a bowl until they are well mixed. 
13. Put the berries on top of the cake. Chill until you’re ready to serve.
14. Take the time to measure your springform pan. It says 9 1/2 inches, but the bottom of mine is 9 inches. Before putting it in the oven, I put the springform pan on a sheet pan to catch any leaks.

Notes

• Room Temperature Magic: Bring cream cheese, eggs, and sour cream to room temperature. This ensures a silky, lump-free batter, yielding a creamy cheesecake.
  Pan Perfection: Opt for a Springform Pan placed on a Sheet Pan. This duo minimizes mess, catching any potential leaks during the baking process.
  Chill for Brilliance: After baking, resist the temptation. Allow your cheesecake to cool at room temperature for 2-3 hours. This patience ensures the optimal, velvety texture.

Keywords:Gordon Ramsay Baked Raspberry Cheesecake Recipe