How do people make really good cheescake?

Question

How do people make really good cheescake with a raspberry sauce?

Answer 1

go here, www.copykat.com good luck

Answer 2

No matter the recipe, if you are using cream cheese, let it get REALLY soft. According to Emeril Live, you can leave a brick of cream cheese out overnight. The softer it is to start with, the easier it will blend and the creamier your cheesecake will be.

Answer 3

buy som ephillidelphia cream cheese and theses a good recipie on the box. for the raspberry sauce, just take some fresh or frozen rasperries ( thawed iff rozen) and put them in the blender. when all blended, put it thru a siv or strainer to remove seeds, and then you have your sauce :)
hope that helps
:)

Answer 4

I agree with 'samantha'

maybye you should go to www.copykat.com

that cheesecake sounds like something a restaurant like Olive Garden would fix

Answer 5

put real cheese on the cake!!

Answer 6

I prefer my cheescake with a glass of razzberry ziffindale wine.
hope this is what you are looking for. 3 recipies below

Homemade Cheesecake with Raspberry and Chocolate Sauce Copyright 2003, All Rights Reserved, Ralph Pallarino



Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 3 hours
Cook Time: 50 minutes
Yield: 6 to 8 servings
User Rating:




3 (8-ounce) packages cream cheese, softened
4 eggs
1 cup sugar
1 pint sour cream
1 teaspoon vanilla
1 (10-inch) Graham Cracker pie crust
1 pint raspberries
1 cup sugar
2 cups water
Your favorite chocolate sauce

Heat oven to 350 degrees F.
Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth. Pour over piecrust and bake for 50 minutes (until center is set). To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking.

Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours


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New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Recipe courtesy Emeril Lagasse, 2003


Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) cheesecake, 8 to 10 servings
User Rating:


1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Preheat oven to 375 degrees F.
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
Increase oven temperature to 500 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy
Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Blueberry Sauce:
1 1/2 cups sugar
3 tablespoons cornstarch
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons orange zest
1 1/2 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter
In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.
Yield: 3 cups
Pineapple Sauce:
3 cups fresh 1/2-inch diced pineapple chunks
1/4 cup sugar, plus more to taste
1 cup water
1 teaspoon finely grated orange zest
2 tablespoons light rum
Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Yield: about 3 cups
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Nellie & Joe's Key Lime Pie
•1-9" graham cracker pie shell
•1-14 oz. can sweetened condensed milk
•3 egg yolks (whites not used)
•1/2 cup Nellie & Joe's Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.