Tag: Cheesecake
Raspberry Cheesecake Brownies
What better way to show your Valentine how much you love them!?
Sinful chocolate brownies, creamy cheesecake and sweet swirls of raspberry
Oh, and did I mention we’re using boxed brownies to skimp on time but certainly not flavor
Choose your favorite brand of brownies and gather the ingredients needed to make the mix
Then assemble two 8 ounce blocks of cream cheese that has been brought to room temp, 2/3 cup of sugar, 2 eggs, and 1 teaspoon of almond extract (my favorite addition!)
Measure out 1/2 cup of seedless raspberry preserves and set aside for assembly
Add the cream cheese to the bowl of a mixer and blend until smooth. Add in the eggs, sugar and extract and mix well. Set aside
Stir up the ingredients listed on the box of brownie mix. The brand I chose uses one egg and 1/4 cup of oil, but every brand differs
Prepare a 9 x 13 baking pan by spraying with cooking oil
Very important note! After spraying the pan, line the bottom with parchment and spray with cooking oil
Learn from my mistakes here… I’ve made this without the parchment and it was pretty difficult to get the cheesecake brownies out of the pan. They were still tasty, but not so pretty
Pour in the brownie mix (reserving 1/2 cup) followed by the cream cheese mixture (reserving 1/2 cup) and spread out evenly in the pan
Add the reserved brownie and cream cheese mixture in dollops
That’s a fancy French term… “dollop”
I’m random so I have no rhyme or reason where I place my dollops. My Husband, on the other hand, would have a level and a tape measure to ensure even dollop-ness
Lastly, add in blobs of raspberry jam
Now for the fun part! Let’s swirl!
Use a wooden skewer or toothpick and swirl through the randomly placed dollops of tastiness
Place in the 350 degree preheated oven uncovered for 30 minutes
At this point, we’re going to cover with foil for about another 10-15 minutes until the tester comes out clean
Another learn-from-my-mistakes-moment… Tent the foil high enough over the pan that it will not touch the top of the cheesecake brownies
Foil touching the soft, not completely baked cheesecake brownies = disastrous mess
Again, tasty but not pretty
Oh Mama. This looks so good I’d like to cut into this right now, but no. Refrain.
Cool on a wire rack and then chill for at least 2 hours before serving
I’ve actually had the best results chilling this over night before serving
Note how the parchment provides easy to remove handles so you can lift out of the pan and right to your cutting board!
Once chilled, cut into squares and serve with fresh raspberries and mint if desired
Enjoy!
Simply Sundays ~ Raspberry Cheesecake Brownies
Ingredients
Favorite brownie mix + ingredients needed to make the mix
Two 8 ounce blocks of room temp cream cheese
2/3 cup of sugar
2 eggs
1 teaspoon of almond extract
1/2 cup of seedless raspberry preserves
Fresh raspberries and mint for serving, if desired
Directions
Preheat oven to 350 degrees
Choose your favorite brand of brownie mix and gather the ingredients needed to make the mix and combine according to package instructions
Then assemble two 8 ounce blocks of cream cheese that has been brought to room temp, 2/3 cup of sugar, 2 eggs, and 1 teaspoon of almond extract
Measure out 1/2 cup of seedless raspberry preserves and set aside for assembly
Add the cream cheese to the bowl of a mixer and blend until smooth. Add in the eggs, sugar and extract and mix well. Set aside
Prepare a 9 x 13 baking pan by spraying with cooking oil and lined with parchment that has been sprayed with additional cooking oil
Pour in the brownie mix (reserving 1/2 cup) followed by the cream cheese mixture (reserving 1/2 cup) and spread out evenly in the pan
Add the reserved brownie and cream cheese mixture in dollops and spoon in the raspberry preserves
Use a wooden skewer or toothpick and swirl through each of the toppings
Place in the 350 degree preheated oven uncovered for 30 minutes
Cover with foil for another 10-15 minutes until the tester comes out clean
Cool on a wire rack and then chill for at least 2 hours before serving
Tools used to make this recipe
Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout
Architec Carving Board, Gripperwood
KitchenAid Artisan Series 5-Qt. Stand Mixer
Pyrex Glass Oblong Baking Dish 9 inch x 13 Inch
Reynolds Kitchens Parchment Paper
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Silicone Flexible Rubber Baking Spatula
© Simply Sundays 2019
All rights reserved
Raspberry Cheesecake Squares
Cheesecake and sugar cookies. A couple of our favorite desserts
Let’s combine them into tasty little squares topped with sweet, raspberry jam!
Let’s start by making a simple sugar cookie recipe that we’re going to use as the crust for the cheesecake bars
You’ll need 2 sticks of room temperature butter and 1/2 cup of white sugar
Cream the butter and sugar together in a mixer until they are fluffy. This will take about 2 minutes
Next we’ll need one egg and 1/2 teaspoon of vanilla
I like to make my own vanilla. It’s inexpensive to make and SO much better than imitation vanilla
Show me how to make Homemade Vanilla Extract
Beat the egg into the butter-sugar mixture until well combined and add in the vanilla
Let’s measure out the dry ingredients; 2 1/2 cups of flour and 1/4 teaspoon of baking soda
I used salted butter because it’s what I had in the fridge, but if you use unsalted butter, add in a 1/4 teaspoon of salt to the flour
Mix until combined, but do not over do it. We don’t want tough cookie dough
Scrape out of the mixing bowl onto a sheet of plastic wrap
Shape into a disk and set aside while we work on the next part of this tasty dessert
We’ll be using three 8 ounce bars of room temperature cream cheese, 1/2 cup of sugar, 3 eggs and 1/2 teaspoon of extract. I’m using almond extract because we love the flavor of almond and raspberry together, but vanilla will work just as well
This is also a good time to preheat the oven to 350 degrees F
Combine the cream cheese and sugar in the bowl of a mixer and blend on medium speed until combined
Add in the eggs, one at a time, and beat on low speed just until combined. Add in the extract and beat a few more times
Let’s work on the crust. Press the sugar cookie dough that we made earlier into a 13 x 9 pan, as evenly as possible
Pour the batter over the dough and spread out
One last step. Measure out 1/2 cup of seedless raspberry jam into a plastic baggie Snip off the end so you can use it as a piping bag
Squeeze the jam over the batter in evenly spaced, lengthwise lines
Easier said than done, lol. As evenly spaced as you can get, unless you’re like my husband who would have used a ruler and a level 
Use a butter knife to pull the jam in alternating lines
Don’t worry if it’s a little messy looking at this point. The jam will melt in the oven and follow the lines you’ve made with the knife
Bake for 45-50 minutes or until a cake tester or knife comes out clean
Cool on a wire rack then chill for at least 1 1/2 – 2 hours before serving
Enjoy!
Simply Sundays ~ Raspberry Cheesecake Squares
Ingredients
For the sugar cookie dough:
2 sticks of room temperature butter
1/2 cup of white sugar
one egg
1/2 teaspoon of vanilla
2 1/2 cups of flour
1/4 teaspoon of baking soda
1/4 teaspoon of salt if you use unsalted butter
For the filling:
Three 8 ounce bars of room temperature cream cheese
1/2 cup of sugar
3 eggs
1/2 teaspoon of almond or vanilla extract
1/2 cup of seedless raspberry jam
Directions
Preheat the oven to 350 degrees F
For the sugar cookie dough:
Cream the butter and sugar together in a mixer until they are fluffy. This will take about 2 minutes
Beat the egg into the butter-sugar mixture until well combined and add in the vanilla
Measure out the dry ingredients; 2 1/2 cups of flour and 1/4 teaspoon of baking soda
I used salted butter; if you use unsalted butter, add in a 1/4 teaspoon of salt to the flour
Slowly add the flour to the butter-sugar mixture and mix until combined; do not over beat
Scrape dough out of the mixing bowl onto a sheet of plastic wrap; shape into a disk and set aside
For the filling:
Measure out three 8 ounce bars of room temperature cream cheese, 1/2 cup of sugar and 3 eggs
Combine the cream cheese and sugar in the bowl of a mixer and blend on medium speed until combined
Add in the eggs, one at a time, and beat on low speed just until combined. Add in the extract and beat a few more times
Press the sugar cookie dough into a 13 x 9 pan, as evenly as possible
Pour the batter over the dough and spread out
Measure out 1/2 cup of seedless raspberry jam into a plastic baggie. Snip off the end so you can use it as a piping bag
Squeeze the jam over the batter in evenly spaced, lengthwise lines; use a butter knife to pull the jam in alternating lines
Bake for 45-50 minutes or until a cake tester or knife comes out clean
Cool on a wire rack then chill for at least 1 1/2 – 2 hours before serving
Tools used to make this recipe
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
KitchenAid Artisan Series 5-Qt. Stand Mixer
Pyrex Glass Oblong Baking Dish 9 inch x 13 Inch
Silicone Flexible Rubber Baking Spatula
© Simply Sundays 2018
All rights reserved
NY Style Cheesecake
This classic cheesecake recipe has been in our family for years
My mom, Mary, would make it for special occasions and to this day it’s the best cheesecake we’ve ever eaten
It’s easiest if you break it down into 4 steps – the graham cracker crust, the cheese mixture, the egg mixture and the sour cream mixture
Let’s begin with the buttery, delicious graham cracker crust
Measure out 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar and one stick of melted butter
Stir the three ingredients until thoroughly mixed
Prepare a 9 or 10″ springform pan by lining the bottom with a circle of parchment and spraying the bottom and sides with cooking spray
Line the bottom and about an inch up the sides of the pan with the crumb mixture; set aside
Now let’s work on the cheese mixture
You’ll need 16 ounces each of cottage cheese and softened cream cheese, 1 1/2 teaspoons of lemon juice, 1 teaspoon of vanilla and one stick of melted butter that has been cooled a bit
Place in blender and puree until the mixture is smooth with no lumps and set aside
Next, place 3/4 cup of sugar and 4 eggs into a mixer
Beat on medium high until the eggs and sugar are incorporated
To make the sour cream mixture, measure out 16 ounces of sour cream, 3 tablespoons of cornstarch and 3 tablespoons of flour
Mix well until creamy
Add the cheese and sour cream mixtures to the mixer with the eggs and sugar and beat until smooth
Pour the mixture into the prepared springform pan over the crust and place in a 325 degree oven for 1 hour
Ah… looks beautiful already
Now this is the part where my Mom would kick me out of the kitchen and tell me to go play with my friends
After one hour, turn the oven off and let the cake stand in the oven for 2 full hours to cool down
Man this smells good. Don’t worry about the crack. I don’t believe I’ve ever made this cake (or my Mom for that matter) without a crack
I see it as more of a character trait than a baking flaw. I promise, none of the delicious, creamy cheesecake flavor escaped from that crack
You can serve this plain or with fresh or canned fruit. However you choose to enjoy this divine NY Style Cheesecake, you’re sure to love it!
Enjoy!
Simply Sundays! ~ NY Style Cheesecake
Ingredients
For the crust
1 1/2 cups of graham cracker crumbs
1/4 cup of sugar
1 stick of melted butter
For the cheese mixture
16 ounces cottage cheese
16 ounces cream cheese
1 1/2 teaspoons of lemon juice
1 teaspoon of vanilla
1 stick of melted butter
For the egg mixture
3/4 cup of sugar
4 beaten eggs
For the sour cream mixture
16 ounces of sour cream
3 tablespoons of cornstarch
3 tablespoons of flour
Toppings, as desired
Directions
Preheat oven to 325 degrees F
For the crust
Measure out 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar and one stick of melted butter; stir the three ingredients until thoroughly mixed
Prepare a 9 or 10″ springform pan by lining the bottom with a circle of parchment and spraying the bottom and sides with cooking spray
Line the bottom and about an inch up the sides of the pan with the crumb mixture; set aside
For the cheese mixture
Assemble 16 ounces each of cottage cheese and softened cream cheese, 1 1/2 teaspoons of lemon juice, 1 teaspoon of vanilla and one stick of melted butter that has been cooled a bit
Place in blender and puree until the mixture is smooth with no lumps
For the sour cream mixture
Measure out 16 ounces of sour cream, 3 tablespoons of cornstarch and 3 tablespoons of flour into a small bowl; mix well until creamy
In a mixer add 3/4 cup of sugar and 4 eggs; beat on medium high until the eggs and sugar are incorporated
Add the cheese and sour cream mixtures to the mixer with the eggs and sugar and beat until smooth
Pour the mixture into the prepared springform pan over the crust and place in a 325 degree oven for 1 hour
After one hour, turn the oven off and let the cake stand in the oven for 2 full hours to cool down
Chill before serving
Tools used to make this recipe
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set
Farberware Nonstick Bakeware Round Springform Pan, 9″
Nutri Ninja Mega 1500 Watts Kitchen System, Blending and Food Processing, Auto-iQ Technology
KitchenAid Artisan Series 5-Qt. Stand Mixer
© Simply Sundays 2017
All rights reserved