RASPBERRY ZINGER CHEESECAKE
This Raspberry Zinger Cheesecake is so delicious, and so festive for any Holiday. This is a stunning dessert to serve, and with the sugared Raspberries on top, it will just melt in your mouth when all the flavors come together. This is really simple to make, and you can make it ahead of time, and have it ready to go when you need it, making party time, or dinner time that much easier for you. Make sure to keep this one in your favorites.
HERE’S WHAT YOU NEED:
- 2 cups of Graham cracker crumbs
- 2 Tablespoons of Sugar6 Tablespoons of Butter – melted
FOR THE CHEESECAKE:
- 1 cup of Heavy Whipping Cream
- 1 Tablespoon of Sugar
1 cup of Sugar
- 1 teaspoon of Vanilla
- 3 packages of Cream Cheese – 8 ounce each – softened
- 1 Box of Raspberry Zingers – cut in slices
- 1 small container of fresh Raspberries – about 8 ounces
1 bottle of Decorating Sugars
- Stand Mixer
- Parchment paper7 inch Spring-form pan
HERE’S WHAT YOU DO TO MAKE RASPBERRY ZINGER CHEESECAKE:
Cut the Parchment paper to fit the bottom of the Spring-form pan, and line the bottom of the pan with the Parchment paper, and set aside. Place the Butter in a microwave safe dish, and melt the Butter. Pour the Graham Cracker Crumbs into a bowl, and add the Sugar and stir well. Add the melted Butter, and stir well to coat all the Graham cracker crumbs. Pour into the Spring-form pan, and press down with the back of a large spoon forming a smooth even crust. Place the Spring-form pan in the freezer.
Place a large piece of Parchment paper on the counter, and open about 6 of the individual packages of Raspberry Zingers, that came in the box. Using a sharp knife, slice the Raspberry Zingers in slices, about 5 or 6 slices from each Zinger. Try to make them as even as possible. Remove the Spring-form pan from the Freezer, and place the Raspberry Zinger slices around the edge of the pan, on top of the crust, (SEE PHOTO) Continue with a second layer of Zinger’s slices, on top of the first layer, until you’ve lined the edge of the pan. When the pan has been lined with Zinger slices, place the pan back in the freezer.
Wash, or rinse the fresh Raspberries, and leave them in a colander. Pour out the Decorating Sugars onto a plate, and while the Raspberries are still moist, roll the Raspberries in the Sugars, making sure the Sugars stick to the Raspberries, then place the Raspberries on a Parchment lined Cookie Sheet, or large plate. When all of the Raspberries have been coated in the Sugars, place them in the Freezer. (Leave Raspberries uncovered in the Freezer until ready to decorate the Cheesecake).
In the mixing bowl of a stand mixer, add the whipped Cream, and the Tablespoon of Sugar, and whip until stiff peaks form. Turn off the mixer, and add the cup of Sugar, Vanilla, and softened Cream Cheese. Mix until all ingredients are completely blended, and the Cheesecake batter is thick, smooth, and creamy. Remove the pan from the Freezer, and pour the Cheesecake on top of the crust, and Zinger’s. You’ll simply fill the center of the pan. Place the pan back in the Freezer and leave overnight for best results.
Before serving; remove the cheesecake from the Freezer, and slice the remaining Raspberry Zingers into slices, and place them around the top edge of the Cheesecake. Place the Raspberries in the center of the Cheesecake, stacking them in the center. Remove the Spring form from the pan, and slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!
NOTE: You can also place the Cheesecake on a Dessert/Cake stand, or Dessert plate if desired, and place on the dinner table to cut and serve. ALSO: Decorating Sugars are coarse Sugars, that are kind of a clear sparkly Sugar – they are bigger than regular table Sugar, and make a huge difference in the way the sugared berries appear for decoration. DECORATE AHEAD OF TIME: If you need to decorate the top of the Cheesecake ahead of time, you can go ahead and place the Zinger slices around the top edge, and fill the center with the Sugared Raspberries, but do not remove the Spring form from the pan. Simply place the Cheesecake back in the Freezer, and then about 15 minutes before serving, remove the Cheesecake from the freezer, and remove the Spring form from the pan. Follow directions above to serve.