Category: All

Homemade Cherry Ice Cream

Homemade Cherry Ice Cream is a treat that is rich, delicious & full of fresh cherries making this recipe a timeless classic. My daughter giggles every time she grabs a cone full of this sweet treat. This is an elegant homemade ice cream that has the textures of a fancy style of ice cream that normally costs more than what I am willing to pay for such a treat. Being able to make something so fine at home creates excitement and anticipation for what is one of life’s simple yet important delights.  Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

Cherry Sauce

Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together. Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 15-18 minutes. Continue to stir frequently. 

Place a mesh/strainer on top of a bowl. Pour the cooked cherries and sauce through the strainer. Save and refrigerate the cooked cherries for the next day. Set the cherry sauce aside for later.

Ice Cream Base

In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. 

In a small bowl: whisk the egg yolks.

Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add cherry sauce to the bowl and mix well. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

Churn

Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min.

The last 5-10 minutes, add the cooked cherries into the ice cream and continue to churn until done. 

Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

Scoop & Enjoy!

Recent Posts

Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Homemade Cherry Ice Cream

Homemade Cherry Ice Cream is an elegant treat that is rich, delicious, and full of naturally authentic flavors making this recipe a timeless classic.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Churn 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 2 quarts
Calories

Equipment

Ingredients
  

Cherry Sauce

  • 1 ½ lbs fresh or frozen cherries pitted & chopped
  • ½ cup granulated sugar
  • 1 tsp lemon juice

Ice Cream Base

  • 2 cups heavy whipping cream
  • 1 ½ cups whole milk
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • â…› tsp salt
  • 6 large egg yolks

Instructions
 

  • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.

Cherry Sauce

  • Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together.
  • Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 15-18 minutes. Continue to stir frequently.
  • Place a mesh/strainer on top of a bowl. Pour the cooked cherries and sauce through the strainer. Save and refrigerate the cooked cherries for the next day. Set the cherry sauce aside for later.

Ice Cream Base

  • In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
  • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
  • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add cherry sauce to the bowl and mix well.
  • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

Churn

  • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min. The last 5-10 minutes, add the cooked cherries into the ice cream and continue to churn until done.
  • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

Serve with a waffle cone or in a cup.

    Video

    Keyword best homemade cherry ice cream, easy homemade cherry ice ream, homemade cherry ice cream, old fashion cherry ice cream
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Ice Creams

    Desserts

    EatFoodliciousLeave a comment

    Homemade Cherry Preserves

    Sweet, rich and naturally flavorful Homemade Cherry Preserve is so good that you will need to stock up on bread so you can make toast for breakfast as an excuse to spread this wonderful natural reward. When cooking this preserve you will notice a fragrance permeating throughout that is full of sweet notes of tart berry mixed with inviting tones of lemon melted sugar. Aromas like this are what makes a house into a home. A generation or two ago ladies would measure their reputation as a cook by being master prepares of the best preserve in town. That sentiment is still ever present and remains part of our culture. My goal is to develop those kinds of memories for my children by setting the bar for how to spend time together.  With absolutely zero preservatives and a lot less sugar compared to store bought, this is a guilt free treat for the kids. My kids will get up early to toast an English muffin or a slice of bread for breakfast when this fresh made preserve is one of the choices. This can also be added to oatmeal or used to smother a scone to add a bit of seasonal delight to the midsummer breakfast experience.  Check out my video to see just how easy this preserve is to make and let me know what you think of the recipe.

    As with most preserves; you can substitute any type of fresh seasonal fruit local to your area and likely accomplish the same goal of deliciousness.

    Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

    Pit & chop cherries

    Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together.

    Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 45-50 minutes. Continue to stir frequently. Let the cherries simmer until the juice evaporates. 

    Turn off the heat & remove the pan from heat source. The mixture will thicken after as the preserve reaches room temperature. 

    Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator. 

    It’s good for up to 4-6 weeks.

    Recent Posts

    Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Homemade Cherry Preserves

    Only 3 ingredients with a few simple steps to prepare sweet and delicious good old-fashioned homemade cherry preserves.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Course Breakfast, Condiment
    Cuisine American
    Servings 2 cups
    Calories

    Ingredients
      

    • 2 lbs fresh or frozen cherries pitted and chopped
    • 1 cup granulated sugar
    • 1 tbsp lemon juice

    Instructions
     

    • Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together.
    • Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 45-50 minutes. Continue to stir frequently. Let the cherries simmer until the juice evaporates.
    • Turn off the heat & remove the pan from heat source. The mixture will thicken after as the preserve reaches room temperature.
    • Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator.

    It’s good for up to 4-6 weeks.

      Video

      Keyword best homemade cherry preserves, easy homemade cherry preserves, homemade cherry preserves, old fashion cherry preserves
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Breakfasts

      Condiments

      EatFoodlicious1 Comment

      Big Dinner Rolls

      Fresh made Big Dinner Rolls are delicious and way better than anything you will normally find at the store. In fact these tips are bakery quality and can be made very simply in the comfort of your own home today. One of my favorite things about fresh made bread is the fresh out of the oven taste and all the homemade aromas that cascade throughout the house while these are being baked. 

      The call to the kitchen will be heard at a whisper because advanced notice will be in the air like sweet perfume of fresh baked bread that is only surpassed by the succulent, soft, delicately delicious fresh baked dinner rolls. With the straight to the point video and follow the detailed instructions below to have fresh made rolls added to your home cooking menu. Bake with confidence as this recipe was developed after many hours in the laboratory and was a hit with my domestic focus group. Like and share this or any of my recipes you find interesting from my growing catalogue that is made available to you for free. Leave a comment if you want to let me know your thoughts or if you just want to talk about food. This delicious fluffy recipe is guaranteed to meet your expectations and is deserving of the eatfoodlicious designation.

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.

      Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth. 

      Grease your hands and shape the dough into a ball (it’s going to be a little sticky). Transfer the dough to a lightly grease bowl. 

      Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.

      Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). 

      Transfer the rolls to the pan. 

      Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.

      Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top.

      Brush melted butter on top and let sit for 10 minutes.

      Then, transfer to a baking rack or serve immediately.

      Serve & enjoy!

      Recent Posts

      Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Big Dinner Rolls

      Fresh made from scratch Big Dinner Rolls are fresh, fluffy and delicious.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 18 minutes
      Total Time 38 minutes
      Course Baked Goods, Bread, Side Dish
      Cuisine American
      Servings 9
      Calories

      Equipment

      Ingredients
        

      • 410 g bread flour or all purpose flour 3 cups
      • 1 cup whole milk (warm)
      • 4 tbsp unsalted butter (softened)
      • 3 tbsp granulated sugar
      • 2 ¼ tsp instant yeast 1 packet
      • 1 tsp salt
      • 1 large egg room temperature

      Topping

      • 1 tbsp melted unsalted butter

      Instructions
       

      • In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.
      • Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth.
      • Grease your hands and shape the dough into a ball (it's going to be a little sticky). Transfer the dough to a lightly grease bowl.
      • Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.
      • Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the pan. 
      • Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.
      • Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top. Brush melted butter on top and let sit for 10 minutes. Then, transfer to a baking rack or serve immediately.

      Storage the leftovers in a rolls in a container with lid.

        Video

        Keyword 9 dinner rolls, best big dinner rolls, big dinner rolls, easy big dinner rolls, easy homemade dinner rolls
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Breads

        Baked Goods

        EatFoodliciousLeave a comment

        Homemade Raspberry Sauce

        Sweet, tart and naturally flavorful Homemade Raspberry Sauce is so good that you will need to stock up on for any dessert or bread so you can make toast for breakfast as an excuse to spread this wonderful natural reward. When cooking this sauce you will notice a fragrance permeating throughout that is full of sweet notes of tart berry mixed with inviting tones of lemon melted sugar. Aromas like this are what makes a house into a home. A generation or two ago ladies would measure their reputation as a cook by being master prepares of the best preserve in town. That sentiment is still ever present and remains part of our culture. My goal is to develop those kinds of memories for my children by setting the bar for how to spend time together.  With absolutely zero preservatives and a lot less sugar compared to store bought, this is a guilt free treat for the kids. This can also be added to oatmeal or used to smother a scone to add a bit of seasonal delight to the midsummer breakfast experience.  Check out my video to see just how easy this preserve is to make and let me know what you think of the recipe.

        As with most preserves; you can substitute any type of fresh seasonal fruit local to your area and likely accomplish the same goal of deliciousness.

        Watch the video and follow the instructions below to have smooth and Raspberry Sauce today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy one of sliced cheesecake with your favorite drink as you ponder with one of life’s tasty satisfactions. Thanks for visiting and see you again soon.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-3 minutes. Turn off the heat.

        Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.

        Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds.

        Refrigerate the sauce for until ready to use.

        The raspberry sauce will thicken after it cools.

        Recent Posts

        Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Homemade Raspberry Sauce

        Only 3 ingredients with a few simple steps to prepare sweet and delicious homemade raspberry sauce.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 3 minutes
        Total Time 8 minutes
        Course Condiment
        Cuisine American
        Servings 1 cup
        Calories

        Ingredients
          

        • 12 oz fresh or frozen raspberries
        • ¼ cup granulated sugar
        • 1 tsp lemon juice

        Instructions
         

        • Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-3 minutes. Turn off the heat. Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.
        • Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds. Refrigerate the sauce for until ready to use. The raspberry sauce will thicken after it cools.

        Enjoy!

          Video

          Keyword best homemade raspberry sauce, easy homemade raspberry sauce, homemade raspberry sauce
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Condiments

          EatFoodliciousLeave a comment

          Homemade Chocolate Pudding

          Delicious homemade Chocolate Pudding is simply elegant for a smooth dessert made fresh from ingredients you probably already have at home. Homemade Chocolate Pudding is creamy, smooth and subtly delicious. This affordable and easy to make choice is perfect on any occasion. Bursting with chocolate and creamy richness this sweet treat is simple and fun to make. This pudding keeps well when refrigerated and is tasty stand alone. You should try it at least once to see for yourself. It really is delicious. 

          Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          In a small bowl: combine ½ cup of cold milk, cornstarch and mix until fully dissolved. 

          In a sauce pan: add whole milk, cocoa powder, sugar, salt and mix.

          Cook on low-medium for 5-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. 

          While the milk is heating- whisk the egg yolks in a small bowl. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. 

          Stir the cornstarch mixture again and add to the pan.

          Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source. 

          Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted.

          Transfer to a bowl or individual cups. Cover with saran wrap – place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.

          Serve & Enjoy!

          Recent Posts

          Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Homemade Chocolate Pudding

          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 10 minutes
          Total Time 20 minutes
          Course Dessert
          Cuisine American
          Servings 4
          Calories

          Ingredients
            

          • 2 ½ cups whole milk
          • ¾ cup granulated sugar
          • â…“ cup unsweetened cocoa powder 42g
          • 2 tbsp unsalted butter
          • 2 tsp vanilla extract
          • â…› tsp salt
          • 3 large egg yolks

          Cornstarch Mixture

          • ½ cup cold whole milk
          • 3 tbsp cornstarch 28g

          Instructions
           

          • In a small bowl: combine ½ cup of cold milk, cornstarch and mix until fully dissolved.
          • In a sauce pan: add whole milk, cocoa powder, sugar, salt and mix. Cook on low-medium for 5-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown.
          • While the milk is heating- whisk the egg yolks in a small bowl. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.
          • Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source.
          • Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted. Transfer to a bowl or individual cups.
          • Cover with saran wrap – place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.

          Serve & enjoy!

            Video

            Keyword best homemade chocolate pudding, easy homemade chocolate pudding, homemade chocolate pudding, quick and easy chocolate pudding
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            Desserts

            EatFoodliciousLeave a comment

            Raspberry Cheesecake

            Gorgeous Raspberry Cheesecake that is absolutely heavenly. Mouthwateringly smooth, rich and delicious with fresh raspberry sauce, this dessert is a must try. The graham cracker crust is so crunchy it is the perfect crust for this elegant homemade dessert. This is better than the cheesecake factory. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have smooth and Raspberry Cheesecake today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy one of sliced cheesecake with your favorite drink as you ponder with one of life’s tasty satisfactions. Thanks for visiting and see you again soon.

            Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

            Preheat the oven to 325°F. Tear 2 large pieces of heavy duty aluminum foil. Tightly wrap the foil around the outside of the 7″ pan. Make sure that there is no holes/tears in the foil. This will prevent water leaking into the springform.) Double Pan method: use a larger round pan (8″-9″) instead of wrapping the springform with aluminum foil. Picture for reference.

            Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Bake for 8 minutes. Let cool for 10-15 minutes.

            Cheesecake

            Tip: Microwave the cream cheese for 30 seconds. In bowl: whip/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar, sour cream, vanilla extract, lemon juice, salt and whip until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. 

            Add cornstarch (make sure to sift it) and mix everything together until smooth. Add melted white chocolate and mix everything together. Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 

            Water Bath- Double pan method or aluminum foil. Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the roasting pan ~ half way to the pan. Careful to not get any water in the cheesecake. Carefully place the pan in the center of the preheated oven. Cook for 70 minutes at 325°F. Turn off the oven. Then open the oven door approx. 1″ (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 

            Remove the cheesecake from the pan or slowly/carefully remove the aluminum foil from the pan. Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. Refrigerate uncovered for 8 hours or overnight.

            Raspberry Sauce

            Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-4 minutes.

            Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.

            Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds.

            Refrigerate the sauce for until ready to use. It will thicken as it cools.

            Assemble 

            Before serving, use a knife and run around the edge of the cheesecake. Pour raspberry sauce on top of the cheesecake. Garnish with fresh raspberries.

            Slice, serve & enjoy!

            Recent Posts

            Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

            Share on social media

            Raspberry Cheesecake (7″)

            Creamy smooth and delicious Raspberry Cheesecake is the perfect dessert on any occasion.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 15 minutes
            Cook Time 1 hour 20 minutes
            Total Time 1 hour 35 minutes
            Course Dessert
            Cuisine American
            Servings 6
            Calories

            Equipment

            • 7" springform pan

            Ingredients
              

            Crust

            • 8 full sheets graham crackers (1 c + 2 tbsp) 121g
            • 3 tbsp unsalted melted butter
            • 2 tbsp brown sugar

            Cheesecake

            • 16 oz cream cheese softened
            • ½ cup granulated sugar
            • ¼ cup sour cream (full fat)
            • 1 tbsp cornstarch
            • 1 tsp lemon juice
            • 1 tsp vanilla extract
            • ¼ tsp salt
            • 2 large eggs room temperature

            Raspberry Sauce

            • 12 oz fresh or frozen raspberries
            • ¼ cup granulated sugar
            • 1 tsp lemon juice

            Garnish

            • 6 oz fresh raspberries

            Instructions
             

            Crust

            • Preheat the oven to 325°F. Tear 2 large pieces of heavy duty aluminum foil. Tightly wrap the foil around the outside of the 7" pan. Make sure that there is no holes/tears in the foil. This will prevent water leaking into the springform.)
              Double Pan method: use a larger round pan (8"-9") instead of wrapping the springform with aluminum foil. Picture for reference.
            • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Bake for 8 minutes. Let cool for 10-15 minutes.

            Cheesecake

            • Tip: Microwave the cream cheese for 30 seconds. In bowl: whip/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar, sour cream, vanilla extract, lemon juice, salt and whip until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl.
            • Add cornstarch (make sure to sift it) and mix everything together until smooth. Add melted white chocolate and mix everything together.
            • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 
            • Water Bath- Double pan method or aluminum foil. Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the roasting pan ~ half way to the pan. Careful to not get any water in the cheesecake. 
            • Carefully place the pan in the center of the preheated oven. Cook for 70 minutes at 325°F. Turn off the oven. Then open the oven door approx. 1" (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 
            • Remove the cheesecake from the pan or slowly/carefully remove the aluminum foil from the pan. Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
            • Refrigerate uncovered for 8 hours or overnight.

            Raspberry Sauce

            • Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-4 minutes. Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.
            • Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds. Refrigerate the sauce for until ready to use. It will thicken as it cools.

            Assemble

            • Before serving, use a knife and run around the edge of the cheesecake. Pour raspberry sauce on top of the cheesecake. Garnish with fresh raspberries.

            Slice, serve & enjoy!

              Video

              Keyword best raspberry cheesecake, easy raspberry cheesecake, fresh raspberry cheesecake with sauce, raspberry cheesecake, small raspberry cheesecake
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Cheesecake

              Desserts

              EatFoodliciousLeave a comment