This non-traditional roasted raspberry chipotle cheesecake is creamy and sweet with just a hint of spice. Oh, and don’t forget about that lemon glaze on top…
This recipe was originally posted on July 11, 2011, and was updated on August 19, 2019 with new pictures and post content.
So, yesterday was my birthday. My last birthday in my thirties. And while I’m not big on birthday celebration, I also don’t have issues with getting older. It’s just a part of life. And I’m happy with this life of mine!
I wanted to do a post today – a dessert post, more specifically – in honor of this last thirty-something birthday and I have to say, it was hard to decide what I would post. And the reason for that is that I don’t have a definitive favorite dessert. I love all things chocolate and all things cheesecake equally, you see. And while I could’ve combined them like I did with this black forest cheesecake, I opted to remake an old, more unique cheesecake instead.
Roasted raspberry chipotle cheesecake with lemon glaze, to be exact. I came up with this recipe back in 2011 during one of our What’s Baking challenges that was to use local ingredients. This was probably one of my very first original recipes. The photos however, like many of those early photos, were laughable. Truly. And this cheesecake deserved a second run.
This cheesecake is not like a traditional cheesecake for a few reasons. For starters, it’s much thinner than a traditonal cheesecake. And then, it also has sour cream in it! WHAT?! I mean, it’s not unheard of, it’s just not the norm.
Then you thrown in the roasted raspberry chipotle factor – which I myself might have side-eyed years ago – and you have a sweet cheesecake base, with swirls of fruity sauce with a hint of heat. And it is gloriously delicious.
I remember at a work luncheon many years ago, there were ancho chile brownies, and I thought…what in the world have they done to my precious brownies?!? Why would they put a pepper in there?? And I refused to try it. But when I was working on this recipe this is what I thought about. The cream cheese block with raspberry chipotle sauce (or jalapeno jelly, or salsa, etc.) that is served at many a party. It is one of my absolute favorite party foods. This cheesecake isn’t a far stretch from that.
And as much as I love that cream cheese appetizer, this cheesecake is even better. All that great flavor, with the added bonus of a lemon glaze. Because, when don’t I love a lemon glaze??
Little Miss Nat wanted to be in on the picture taking, so I let her be my taste-tester.
I think her precious little smile says it all, don’t you??
So, here’s to 39. I’ll spend the next year just as I did the last…living, loving, raising my crazy kiddo, and cooking and baking my way through. It’s just what I do! And now I have an adorable little sidekick who likes to help mama bake. I’ve waited most of my adult life for this.
This non-traditional roasted raspberry chipotle cheesecake is creamy and sweet with just a hint of spice.
- For the crust:
- 6 Tbsp unsalted butter
- 1/2 cups graham cracker crumbs
- 2 Tbsp sugar
- Pinch fine salt
- For the filling:
- 12 oz cream cheese, softened
- 4 oz 1/2 cup sour cream
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup roasted raspberry chipotle sauce (I used Fischer & Wieser brand from my grocery store)
- For the glaze:
- 1/4 cup powdered sugar
- 1 Tbsp Lemon zest
- 1 Tbsp lemon juice
Mix crust ingredients together and press evenly into the bottom of a 9-inch spring-form pan. Refrigerate while preparing the filling.
In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.
Pour the filling into the crust. With a spoon, drip raspberry chipotle sauce in circles all over the top of the cheesecake, then use a toothpick to swirl the sauce into the cheesecake (in a pretty design if you’d like.)
Bake for 45 minutes at 350 degrees. Remove from the oven and let cool.
Mix glaze ingredients together, and spread on top of the cheesecake once cooled.