Easy Raspberry Cheese Cake

Now that I have homemade cream cheese just sitting in my fridge the question becomes what to do with it. After some careful deliberation and countless hours of research, or maybe just a desire to give into my sweet tooth, I decided on homemade cheesecake. What could be better than creamy decadent homemade cheesecake all from scratch? Yes even the cheese is from scratch. You can go to my rennet free cream cheese post, however I will post the cream cheese recipe at the bottom of this post. For this recipe you can also use store bought cream cheese. It may be easier, but if there’s heavy traffic on your way to the store it won’t be that much easier.

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For now I am going to put down the recipe for the cheesecake. You want to start with one ball of homemade cream cheese.

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Put it in a mixing bowl

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Add ½ cup sugar.

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Add 1 egg

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About a 1/2 tbsp of vanilla extract. I like to use more than called for in any recipe the original recipe calls for a tsp. A teaspoon, don’t be silly vanilla is way too good to leave it at that.

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Now you will want to beat it together until it’s slightly lumpy.

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Here comes the fun part take a handful of rinsed raspberries and toss them into the batter. No need to be gentle you are going to beat them anyway.

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Speaking of which this is just the time to do that. Beat the batter until it’s smooth, this will take a while with homemade cream cheese. You want to make sure it’s as smooth as you can get it or you will have mealy cheese cake.

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Alright now that that’s smooth were going to set it to the side to get started on the crust.

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The original recipe calls for a vanilla wafer crust but we’re going to go with a gram cracker crust.

This is super easy.

Take one package of gram crackers about 12 crackers Blog food 113

and put them in a food processor. Blog food 114

Grind them up till they’re good and processed.

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Now pour in 4 tbsp of melted butterBlog food 119

and process until the butter moistens all the crumbs.

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Take the crumbs and press into the individual cupcake molds. As a side you may want to use cupcake liners it will make the cake easier to get it out.

Place the crusts in the oven for about 3-6 min just enough to get the moisture out of the crust.

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Take them out and spoon in your cheesecake.

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Bake for 15 min. When you take them out they will still be a little wobbly in the center. That’s good it means it’s not over done.

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Take it out and set it on a wire rack for about 10 min. Once it’s cool enough not to spoil your milk put it in the fridge to continue cooling until your are ready to serve.

To decorate I added a raspberry to the top and covered it in chocolate syrup.

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Now for the fun part,



For the Cheesecake:

1 ball of homemade cream cheese

you can also use 1 package store bought cream cheese

½ cup cugar

½ tbsp. vanilla

1 egg

Hand full of raspberries

Add all ingredients except raspberries in a bowl and beat until the mixture is smooth with only a few lumps. Toss in the raspberries and continue beating until it is completely smooth. This may take a while but you want to make sure it’s smooth or your cheesecake will be mealy.


For the Crust

12 gram crackers

4 tbsp melted butter

Preheat the oven to 350. Toss the gram crackers into a food processor and process until the crumbs are very fine, pour in the melted butter and process again until they are all moist. Press into the cupcake liners and bake for 3-6 minutes until the crust hardens. Leave the oven on.

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Now pour the cream cheese mixture into the liners over the crust and bake for 15 min at 350 degrees. Take them out. The center will still be a little wobbly that’s a good thing. Let them set out on the counter for a few minutes so they won’t spoil your milk. Then place in the fridge to cool quickly.

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Decorate and serve. I used a fresh raspberry and some chocolate sauce.

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To see the original recipe go to. http://allrecipes.com/Recipe/Mini-Cheesecakes-I/Detail.aspx?evt19=1

For the home made cream cheese

1/2 gallon milk

1 oz vinegar

1 pinch salt

1 cheese cloth

1 colander

1 bowl for draining

Pour the milk into a pot and heat at medium heat until it reaches 185 degrees F. higher.  Remove milk from the heat and add in 1 oz vinegar.  Stir occasionally until the curds separate from the whey. Pour the curds and whey into the cheese cloth lined colander, which should be over a bowel. Let the whey drain majorly from the curds while on the counter. once the curds are mostly dry put it in the fridge for two hours while the whey finishes dripping.


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