(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsCheesecakes >  Raspberry Cranberry Cheesecake


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.


The beautiful red glaze adds a stunning finish to any holiday meal or gathering.

Serves 12
9” Spring Form Pan


1 3/4 cups crushed vanilla wafers (about 3/4 of a 12 oz box)
3 Tablespoons chopped almonds
1/4 cup butter or margarine, melted

1 1/2 cups whole frozen red raspberries
24 oz. lowfat cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs
1 Tablespoon finely shredded lemon peel
1 teaspoon vanilla extract

1 cup whole frozen red raspberries
1/2 cup frozen cranberry raspberry juice cocktail, thawed
2 teaspoons lemon juice
2 teaspoons cornstarch


In a small bowl combine crushed wafers and almonds. Add in melted butter or margarine and mix until thoroughly combined. Using a rubber spatula, press mixture evenly onto bottom of a greased 9 inch spring from pan. Set aside.

Thaw and drain whole frozen red raspberries by spreading on 4 layers of paper towelling placed on a plate or cookie sheet. Set aside.

In a large bowl, combine cream cheese, sugar and cornstarch. With electric mixer on medium speed, beat until smooth. Reduce mixer speed to low, and add eggs, one at a time, beating after each addition just until incorporated. Stir in lemon peel and vanilla extract. Set aside.

Place thawed red raspberries evenly on crust, leaving a 1” margin around edge. (To create an attractive, evenly colored crust, avoid placing berries closer to the edge than this specified margin.) Pour cream cheese mixture over berries and crust.

Bake at 350°F for 15 minutes. Lower temperature to 225°F and bake for 1 hour and 10 minutes more, or until center no longer looks wet or shiny. Turn off oven. Remove cheesecake from oven and run a knife carefully around inside edge of pan. Return pan to warm oven for one hour. Chill while glaze is made. (Cake may be frozen at this point.)

In a small saucepan, combine 1/4 cup concentrate, 2 teaspoons lemon juice and 1 cup red raspberries. Heat slowly until steam rises from top and berries are soft. Do not boil. Remove from heat and strain through a fine sieve to remove seeds. Return to saucepan.

Combine remaining 1/4 cup concentrate with cornstarch, and stir until dissolved. Add to raspberry/lemon juice mixture and cook over low heat until slightly thickened. Cool to room temperature. Glaze cheesecake and chill, uncovered, until serving time.

Oregon Raspberry & Blackberry Commission
dessert, cakes



  Cheesecakes   |   Red Velvet Cheesecake   |   Amaretto Cheesecake   |   Apricot Cheesecake   |   Banana Cheesecake   |   Blueberry Sauce   |   Blue Ribbon Cheesecake   |   Chef's Diet Chocolate Cheesecake   |   Cherry Swirled Cheesecake   |   Chocolate Chip Cheesecake   |   Chocolate & Dried Plum Cheesecake   |   Chocolate Marble Cheesecake   |   Chocolate Sauce   |   Citrus Cheesecake   |   Crunchy Pear Cheesecake   |   Ginger Mascarpone Icebox Cake   |   Graham Cracker Crust   |   Ice Box Cheese Cake   |   Key Lime Cheesecake   |   Key Lime Cheesecake 2   |   Lemon Tofu Cheesecake   |   Lemon White Chocolate Cheesecake   |   Lemongrass Cheesecake   |   Lime Cheesecake   |   Lindy's Cheesecake   |   Mocha Marble Cheesecake   |   New York Cheesecake   |   No Bake Cheesecake   |   No Bake Chai Cheesecake   |   Orange Honey Ricotta Cheesecake   |   Peanut Butter Cheesecake   |   Peanut Butter Cheesecake, Southern   |   Peanut Cheesecake, Americana   |   Pecan Caramel Cheese Cake   |   Pumpkin Cheesecake   |   Pumpkin Cheesecake Pudding   |   Pumpkin Cheesecake, Vegetarian   |   Pumpkin Chocolate Cheesecake   |   Raspberry Cranberry Cheesecake   |   Raspberry Ribble Cheesecake   |   Ribbon of Cherry Cheesecake   |   Ricotta Cake   |   Tiramisu, Low Fat   |   Tiramisu, Cherry Tiramisu   |   Tiramisu, Classic Tiramisu   |   Maria's Tiramisu   |   Tiramisu Veloce   |   Tofu Cheesecake   |   White Chocolate Cheesecake  
  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages