Mary KellyAs someone who finds sheer joy in the kitchen, I often discover that dessert makes or breaks an occasion. So when it comes to gatherings, I want to impress and delight my friends and family.
One dish that never fails in that regard is Ina Garten’s Raspberry Cheesecake Cake. Paired with a scoop of vanilla ice cream or a sprig of fresh mint, this dessert brings a summery flair that just feels right at a backyard barbecue or family picnic.
From the moment I first laid eyes on this beautiful creation, it was love at first sight. The vibrant pink of the raspberries against the creamy cheesecake and the crunchy graham cracker crust somehow embodies summer bliss itself!
Today, I’ll share my personal journey testing this recipe, guide you step-by-step, and provide useful insights to elevate your baking game. Let’s dive in!
What is Ina Garten’s Raspberry Cheesecake Cake?
Ina Garten, fondly known as the Barefoot Contessa, has a knack for making food approachable and elegant. Her Raspberry Cheesecake Cake combines layers of rich cheesecake with raspberry goodness, all resting on a buttery graham cracker crust.
This isn’t your run-of-the-mill cheesecake; it’s a remarkable centerpiece dessert that couples classic cheesecake textures with the bright, refreshing flavor of raspberries. It’s comfort food that’s fancy enough for your most discerning friends.
The Ingredients
Here’s what you’ll need to whip up this beautiful cake:
For the Crust:
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1-1/2 cups crushed graham crackers (about 10 crackers)
For the Filling:
- 2-1/2 pounds cream cheese, softened
- 1-1/2 cups granulated sugar
- 5 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tablespoon freshly grated lemon zest (from 2 lemons)
- 1/4 cup plain Greek yogurt
- 1-1/2 teaspoons pure vanilla bean paste
For the Topping (optional):
- 3 half-pints fresh raspberries
- 1 cup red fruit jelly (like currant, raspberry, or strawberry)
- 1 teaspoon finely chopped fresh mint
- 1 tablespoon lemon juice
How to Make Ina Garten’s Raspberry Cheesecake Cake?
Before diving into the step-by-step directions, a little heads up! This recipe is as enjoyable to make as it is to eat. The layers create textures that complement one another, making every bite divine. Let’s break it down.
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Grab a 9-inch springform pan and butter the sides. In a mixing bowl, toss together the melted butter, granulated sugar, and crushed graham crackers until everything is well-combined. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake the crust for about 8-10 minutes, until it’s lightly golden. The aroma filling your kitchen at this stage is just delightful!
Step 2: Make the Cheesecake Batter
While the crust cools, it’s showtime for the cheesecake filling. In a large mixing bowl, beat the softened cream cheese until smooth. I use a handheld mixer for this—it’s quick and efficient. Gradually add the granulated sugar, mixing on medium speed until combined. Don’t rush this part; give the sugar time to blend in.
Next, add in the eggs and yolks one at a time. Make sure you blend well after each addition. This helps achieve that infamous creamy texture we all crave in cheesecake. After the eggs, mix in the lemon zest, Greek yogurt, and the vanilla bean paste. Take a moment to inhale the fresh lemony aroma! It’s heavenly.
Step 3: Bake the Cheesecake
Pour the cheesecake batter onto the cooled crust, smoothing the top gently. Bake it in your preheated oven for 60 to 70 minutes. The center should still slightly wobble when you jiggle the pan—that’s perfectly okay. Turn off the oven, leaving the cheesecake inside with the door ajar for about an hour. This helps prevent cracks.
Step 4: Cool the Cake
Once it’s cooled enough, let it chill in the fridge for about 4 hours—or better yet, overnight. Patience is key here. The flavors meld together in magical ways when you give it time.
Step 5: Prepare the Topping
When you’re ready to serve, heat the jelly in a small saucepan over low heat until it’s smooth and pourable. Allow it to cool slightly before adding the fresh raspberries. Toss gently, coating the juicy gems in that alluring jelly.
Step 6: Assemble
Run a knife around the edges of the springform pan before removing it. This stage is thrilling! Carefully layer the raspberry topping over the cheesecake. Top with mint and a squeeze of lemon juice to give it a little pizzazz.
Notes
Here are some tips I’ve gathered from my experiments with this recipe:
- Room Temperature Ingredients: Use cream cheese and eggs at room temperature. This helps achieve a smoother batter.
- No Overmixing: Take care not to overmix the batter once you add the eggs. You want to incorporate air gently.
- Prevent Cracking: The slow cooling in the oven helps. Avoid opening the oven door during baking!
- Use High-Quality Ingredients: For the best flavor, opt for fresh raspberries and quality cream cheese.
- Use Parchment Paper: Line the bottom of the springform pan with parchment paper for easy removal.
Storage Tips
If there are leftovers (highly unlikely, but still worth noting), store them in an airtight container in the refrigerator. The cheesecake will stay fresh for about 5 days. You can also freeze individual slices for up to a month; just wrap them well in plastic wrap followed by foil.
Nutrition Information
Serving Suggestions
Here are my top five ways to serve this delicious dessert:
- With Vanilla Ice Cream: A scoop on the side makes everything better! The creamy ice cream complements the tangy cheesecake and absorbs the fruity topping perfectly.
- Garnished with Chocolate Shavings: Because who doesn’t love chocolate? Light chocolate shavings add a touch of elegance and a subtle depth of flavor.
- With a Drizzle of Caramel Sauce: This sweet addition creates a lovely contrast. The caramel adds another layer of richness that balances the tartness of the raspberries.
- Served as a Miniature Bite: Make small cupcakes of this cheesecake for a fun, party-friendly dessert option. Each little bite makes for less mess and easy sharing!
- With Fresh Mint Leaves: These bright green leaves elevate the presentation. Their aromatic qualities add freshness with every bite.
What Other Substitutes Can I Use in Ina Garten’s Raspberry Cheesecake Cake?
If you find yourself lacking some ingredients or simply want to mix things up, here are some alternatives to consider:
- Greek Yogurt: Swap for sour cream. If you don’t have Greek yogurt, sour cream works well to keep the cheesecake fluffy.
- Cream Cheese: Neufchâtel cheese is a great alternative. It’s lighter but still creamy and delightful.
- Raspberries: Use any seasonal berry! Blueberries or blackberries can substitute without sacrificing flavor.
- Granulated Sugar: Consider coconut sugar as a healthier option. It adds a unique flavor and is less processed.
- Lemon Zest: Lime zest can provide a fun twist. It’ll give your cheesecake a refreshing citrus kick as well.
Ina Garten Raspberry Cheesecake Cake Recipe
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). Grab a 9-inch springform pan and butter the sides. In a mixing bowl, toss together the melted butter, granulated sugar, and crushed graham crackers until everything is well-combined. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake the crust for about 8-10 minutes, until it’s lightly golden. The aroma filling your kitchen at this stage is just delightful!
- While the crust cools, it’s showtime for the cheesecake filling. In a large mixing bowl, beat the softened cream cheese until smooth. I use a handheld mixer for this—it’s quick and efficient. Gradually add the granulated sugar, mixing on medium speed until combined. Don’t rush this part; give the sugar time to blend in.
- Pour the cheesecake batter onto the cooled crust, smoothing the top gently. Bake it in your preheated oven for 60 to 70 minutes. The center should still slightly wobble when you jiggle the pan—that’s perfectly okay. Turn off the oven, leaving the cheesecake inside with the door ajar for about an hour. This helps prevent cracks.
- Once it’s cooled enough, let it chill in the fridge for about 4 hours—or better yet, overnight. Patience is key here. The flavors meld together in magical ways when you give it time.
- When you’re ready to serve, heat the jelly in a small saucepan over low heat until it’s smooth and pourable. Allow it to cool slightly before adding the fresh raspberries. Toss gently, coating the juicy gems in that alluring jelly.
- Run a knife around the edges of the springform pan before removing it. This stage is thrilling! Carefully layer the raspberry topping over the cheesecake. Top with mint and a squeeze of lemon juice to give it a little pizzazz.
Nutrition
Notes
- Room Temperature Ingredients: Use cream cheese and eggs at room temperature. This helps achieve a smoother batter.
- No Overmixing: Take care not to overmix the batter once you add the eggs. You want to incorporate air gently.
- Prevent Cracking: The slow cooling in the oven helps. Avoid opening the oven door during baking!
- Use High-Quality Ingredients: For the best flavor, opt for fresh raspberries and quality cream cheese.
- Use Parchment Paper: Line the bottom of the springform pan with parchment paper for easy removal.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Conclusion
Baking is an adventure, and the Raspberry Cheesecake Cake by Ina Garten is a delightful journey. Each step is filled with fun, flavor, and finesse. With layers of creamy cheesecake and a bright raspberry topping, this cake is more than a dessert; it’s a conversation starter, a memory maker.
Whether you’re celebrating a special occasion or just indulging on a warm summer night, this cheesecake is bound to impress. The taste is a revelation, the presentation is stunning, and you’ll love the surprised smiles on your guests’ faces.
Give this recipe a try, and let it make your next gathering a sweeter experience. Enjoy your culinary adventure!
