Raspberry Cheesecake Recipe! (GLUTEN FREE batter!!)

The DFK super smooth and creamy raspberry cheesecake recipe! We’re making a graham cracker crust, a delicious and gluten-free cheesecake batter, and whipped cream stabilized with gelatin for an awesome decoration technique!

Cheers – Chef Scott
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GET THE PRINTABLE RECIPE: https://devilsfoodkitchen.com/recipe/raspberry-cheesecake/
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FOR THIS RECIPE YOU NEED:

Nielsen-Massey Tahitian Vanilla: https://www.amazon.com/dp/B002HQE12S/?ref=idea_lv_dp_ov_d&tag=aiponsite-20&linkCode=ic6&ascsubtag=amzn1.ideas.2KEFRWZW8FK6N

Nielsen-Massey Madagascar Bourbon Vanilla: https://www.amazon.com/dp/B0000VLU1W/?ref=idea_lv_dp_ov_d&tag=aiponsite-20&linkCode=ic6&ascsubtag=amzn1.ideas.2KEFRWZW8FK6N

Red Gel Food Color: https://shop.chefrubber.com/item/303445S/Red/

Half Sheet Pan: https://www.webstaurantstore.com/bakers-mark-18-x-13-half-size-19-gauge-wire-in-rim-aluminum-bun-sheet-pan/407BUNHALF.html

Cake Pan: https://www.amazon.com/dp/B00133749S/?ref=idea_lv_dp_ov_d&tag=aiponsite-20&linkCode=ic6&ascsubtag=amzn1.ideas.2DJTI83KBS3IP

Disposable Piping Bag: https://www.amazon.com/DecoPac-Kee-Seal-Disposable-Pastry-18-Inch/dp/B00UTDXBCC/ref=sr_1_3?ie=UTF8&qid=1550930905&sr=8-3&keywords=kee+seal+ultra+piping+bags

Fine Mesh Sieve (Chinois): https://www.amazon.com/dp/B00LV3227O/?ref=idea_lv_dp_ov_d&tag=aiponsite-20&linkCode=ic6&ascsubtag=amzn1.ideas.13F7MKT09V4N0

Hand Blender: https://www.amazon.com/dp/B00ARQVLX2/?ref=idea_lv_dp_ov_d&tag=aiponsite-20&linkCode=ic6&ascsubtag=amzn1.ideas.13F7MKT09V4N0

Spatula: https://www.amazon.com/dp/B0000CFO2S/?ref=idea_lv_dp_ov_d&tag=aiponsite-20&linkCode=ic6&ascsubtag=amzn1.ideas.13F7MKT09V4N0

Offset Spatula: https://www.amazon.com/Victorinox-12-Inch-Spatula-Spreader-Rosewood/dp/B00092RGDI/ref=sr_1_sc_3?ie=UTF8&qid=1548893986&sr=8-3-spell&keywords=foerschener+offset+spatula

Whisk: https://www.amazon.com/dp/B0084XZG4U/?ref=idea_lv_dp_ov_d&tag=aiponsite-20&linkCode=ic6&ascsubtag=amzn1.ideas.13F7MKT09V4N0
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For more info on everything baking and pastry, visit: https://devilsfoodkitchen.com/

Sick beats by:
DJ QUADS: https://soundcloud.com/aka-djquads
LAKEY INSPIRED: https://soundcloud.com/lakeyinspired

Devil’s Food Kitchen is a YouTube channel dedicated to helping cooks of all levels bake better.

Welcome to devil’s food kitchen I’m Scott green today we’re making raspberry cheesecake as always links to the equipment I’m using can be found in the description below as well as a printable recipe I begin by prepping the cake pan spraying the inside of the pan with a

Light coat of baking spray then covering the bottom with a piece of parchment cut to fit using a paper towel to lightly coat the insides of the pan is a nice trick for keeping things clean as baking spray tends to get everywhere and you want to make sure you have a nice even

Coat the crust for this cheesecake couldn’t be easier combined ground graham cracker melted butter and in this case gel food colour I’ve linked the color I’m using here in the description below now despite making this crust hundreds if not thousands of times for some reason this time I thought it would

Be quick to mix this by hand that immediately proved to be a bad decision especially to evenly incorporate the color so I quickly switched to a mixer and just mix until well combined sprinkle the mixture into your cake pan and then evenly spread and press it down

I’m wearing gloves to keep any food coloring off of my hands Once you have a nice even base place it in the fridge to chill and firm up I Wanted to point out that for this recipe I’m using Tahitian vanilla it has beautiful flavor that can be damaged when exposed to high heat so it’s a good choice when your recipe is cold process only heat the heavy cream until just warmer than room temperature melt the

Hydrated gelatin and add it and the powdered sugar to the heavy cream mixing them thoroughly and if you haven’t seen me do it in other videos hydrating gelatin is as simple as letting it soak in cold water for 5 to 10 minutes the addition of gelatin to this whipped cream gives it great

Stability which is perfect for finishing a cake I like to hand blend the mixture to make sure things are homogenized and then this will sit in the refrigerator overnight to set up Begin the batter by combining the cream cheese and sugar and mixing with a paddle on low speed until well combined avoid high mixing speeds as they incorporate too much air and don’t create the dense cheese cake that we all know and love after mixing for three to

Five minutes give the bowl a good scrape if you’ll soon see that scraping is the real key to great cheesecake batter combine the remaining ingredients and whisk them together add this mixture to the cream cheese in several small additions with each addition mix for 30 to 45 seconds and then scrape followed

By more low-speed mixing until everything is well incorporated and ready for the next edition repeat this process until all of the wet ingredients are added usually four to five additions it’s a little tedious but it will give you a perfectly silky smooth batter As a last step I like to pour the batter through a fine mesh sieve also known as a Xinhua to knock out as many air bubbles as possible and of course this step is optional with the batter done pipe a spiral of raspberry jam over the crust next filled the cake pan with

Cheesecake batter until almost full say 4/5 of the way cheesecake will rise or puff very slightly in the oven during baking scene don’t have to worry about it flowing over the edges of the pan add more Jam and mix it into the cake batter using a paring knife Once the cheesecake has cooled overnight we can release it from the pan I use a tart pan bottom to flip the cheesecake over and apply some heat you could use hot water as a much safer alternative to a blowtorch and after lightly heating the pan I run

A small offset spatula around the inside rim to release the sides of the cake flipping it over one more time a little pressure on the bottom of the pan releases the cake and the tart pan bottom I placed on the top of the cheesecake keeps it from sticking to the

Turntable as I’m working one more flip and we are ready for decoration whip the stabilized whipped cream on high speed until stiff this can take several minutes to do and don’t worry about over whipping the cream the gelatin is gonna help prevent that while it’s whipping

Prepare a piping bag and no tip is needed I’m whipping the cream in two halves and coloring one half pink with the same red gel color I used for the crust fill the piping bag with both colors of whipped cream and cut the tip of the bag at an angle Pipe small scallops at a slight angle around the cake in concentric rings this is your baking moment of Zen as a final garnish I trimmed some raspberries and filled the cavity of each berry with more raspberry jam I’m really happy with how this cheesecake turned out I think the finish is very attractive and actually pretty simple to do and it was a big hit at the party where it was served I hope you give the recipe a try and until next time I’m Scott green for devil’s food

Kitchen thanks for watching