Raspberry Cheesecake Fudge: A Symphony of Sweet and Tangy Bliss

I still remember the first time I encountered Raspberry Cheesecake Fudge. It was a delightful surprise during a visit to a local specialty store, a place I often frequented for unique culinary finds. Amidst their tempting displays, this particular fudge stood out, its vibrant swirls hinting at a complex flavor profile that was both familiar and exciting. That first bite was a revelation – a creamy, decadent sweetness perfectly balanced by the tart, fruity burst of raspberry, all wrapped in the comforting richness of cheesecake. It wasn’t just a treat; it was an experience, and I knew instantly I had to recreate that magic in my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5.5 minutes
• Total Time: Overnight chilling
• Servings: About 30 squares
• Yield: 1 9×9 pan
• Dietary Type: Not specified (contains dairy and butter)

Ingredients

• 1/4 cup butter (1/2 stick)
• 2 1/2 cups sugar
• 2/3 cup evaporated milk (or a small 5 oz can)
• 10-12 ounces vanilla chips
• 6 ounces Neufchatel cheese or 6 ounces cream cheese, softened to room temperature
• 5 ounces marshmallow creme (this is more than half, but not the entire jar)
• 1/4 cup raspberry jam
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavor extract (imitation)

Equipment Needed

• 9×9 inch baking pan
• Aluminum foil
• Medium saucepan
• Wooden spoon or heat-resistant spatula
• Whisk
• Knife for marbling

Instructions

Crafting this delightful Raspberry Cheesecake Fudge is a rewarding endeavor that begins with careful preparation and ends with a truly decadent confection. The key to its success lies in precise timing and the quality of your ingredients.

1. Prepare Your Pan: Begin by lining a 9×9 inch pan with aluminum foil, ensuring there’s enough overhang on the sides to easily lift the fudge out later. Set this aside.
2. Soften the Cream Cheese: For the best creamy texture, ensure your Neufchatel cheese or cream cheese is softened to room temperature. This will prevent any lumps in your final fudge.
3. Start the Base: In a medium saucepan, heat the evaporated milk over medium heat until it’s just warm. Add the sugar to the warm milk.
4. Bring to a Boil: Increase the heat to medium-high and bring the mixture to a rolling boil. It’s crucial to stir constantly with a wooden spoon during this stage to prevent scorching. Once it reaches a full, rolling boil, add the marshmallow creme and the butter.
5. The Critical Boil: Bring the mixture back to a rolling boil, and this is where precision timing is essential. You will need to boil this mixture for exactly 5 1/2 minutes by the clock. Start timing only once the mixture has resumed a rolling boil after adding the marshmallow creme and butter.
6. Incorporate the Cream Cheese: Approximately one minute before the 5 1/2 minute boil is complete, carefully add the softened cream cheese to the boiling mixture. To ensure it melts smoothly and integrates well, cut the cream cheese into small sections before adding it.
7. Troubleshooting (A Chef’s Note): If you notice brown flakes forming in the mixture, it’s a sign that the heat might be a little too high. Don’t panic! Simply turn down the heat a little to a more manageable medium-high setting and continue stirring. This will help prevent the dairy from breaking.
8. Melting the Chips: Once the 5 1/2 minute boil is finished, remove the saucepan from the heat. Immediately add the vanilla chips to the hot mixture. Stir continuously until the chips are completely melted and the mixture is smooth and creamy.
9. Infuse the Flavors: Now it’s time to add the aromatic finishing touches. Stir in the vanilla extract and the butter flavor extract. Mix thoroughly to ensure these essences are evenly distributed throughout the fudge.
10. Pour and Swirl: Pour the luscious fudge mixture into your prepared foil-lined pan. Spread it as evenly as possible. Then, carefully spread the raspberry jam on top of the warm fudge. Using a knife, gently marble the jam into the fudge with a swirling motion. Don’t over-mix; the goal is to create beautiful ribbons of raspberry color and flavor throughout the cheesecake base.
11. The Crucial Chill: This is perhaps the most important step for achieving perfect fudge. Cool the fudge overnight. This extended resting period allows the fudge to set completely, developing its signature dense, smooth texture.
12. Unveil and Enjoy: Once fully chilled, remove the fudge from the pan by lifting it out using the foil overhang. Peel away the foil and cut the fudge into squares.

Expert Tips & Tricks

As a chef, I’ve learned that little adjustments can elevate a good recipe to an exceptional one. For this Raspberry Cheesecake Fudge, here are a few insights:

• Cream Cheese Temperature is Key: I cannot stress enough the importance of truly room temperature cream cheese. Cold cream cheese will create a lumpy fudge, and it’s very difficult to salvage once it’s in the hot mixture. Take it out at least an hour before you begin.
• The “Rolling Boil” Nuance: The term “rolling boil” is critical. It’s not just a simmer; the mixture should be actively bubbling vigorously across the entire surface. This vigorous boil is what helps achieve the correct consistency.
• Accurate Timing is Non-Negotiable: That 5 1/2 minute boil is precisely calculated to evaporate the right amount of moisture and set the fudge. Use a kitchen timer and start it the moment the boil resumes. Deviating significantly can lead to fudge that’s too soft or too hard.
• Marbling Technique: For a beautiful swirl, don’t just plunge the knife in and stir vigorously. Instead, dollop the jam and then use the tip of the knife to make a few gentle, sweeping motions through the fudge. Think artistic strokes, not aggressive mixing.
• Quality of Vanilla Chips: While any brand of vanilla chips will work, using good quality ones will enhance the overall flavor of the fudge. They are the foundation of the creamy base.

Serving & Storage Suggestions

This Raspberry Cheesecake Fudge is a showstopper on its own, but it also pairs beautifully with a cup of coffee or a glass of dessert wine. When serving, present the squares on a decorative platter. A sprig of fresh mint or a few fresh raspberries can add a beautiful visual touch.

For storage, the fudge will keep best when covered tightly at room temperature. It can generally last for about 2-3 weeks this way, provided it’s stored in a cool, dry place. If your kitchen tends to be warm, or if you want to prolong its freshness even further, you can store it in the refrigerator for up to 4-5 weeks. When refrigerating, ensure it’s well-wrapped to prevent it from absorbing odors. To enjoy refrigerated fudge, let it sit at room temperature for about 15-20 minutes before serving to soften slightly. This fudge also freezes beautifully for up to 3 months. Wrap it very securely in plastic wrap and then in foil. Thaw overnight in the refrigerator.

Nutritional Information

While this fudge is a decadent treat, understanding its nutritional profile can be helpful. Please note that these are estimated values and can vary based on specific brands and ingredient variations.

Nutrient	Amount per Serving	% Daily Value
Calories	300-350 kcal	15-18%
Total Fat	15-20 g	19-25%
Saturated Fat	10-13 g	50-65%
Cholesterol	30-40 mg	10-13%
Sodium	100-150 mg	4-6%
Total Carbohydrate	40-50 g	15-18%
Dietary Fiber	<1 g	0-3%
Total Sugars	35-45 g	70-90%
Protein	3-5 g	6-10%

Note: This information is an estimation and will vary.

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment!

• Berry Swap: Instead of raspberry jam, consider using strawberry jam, blackberry jam, or even a mixed berry jam for a different fruity dimension.
• White Chocolate Base: For an even more intense vanilla flavor, you could try using white chocolate chips instead of vanilla chips, though be aware this might slightly alter the sweetness and texture.
• Citrus Zest: A touch of lemon or lime zest folded into the cream cheese mixture before adding it to the boiling fudge can add a subtle, refreshing brightness that complements the raspberry beautifully.
• Nutty Inclusion: For a textural contrast, finely chopped toasted pecans or walnuts could be folded into the fudge just before pouring it into the pan.

FAQs

Q: Why is my fudge too hard or too soft?
A: This is usually due to incorrect boiling time. Too short a boil will result in soft fudge, while too long a boil will make it hard and crumbly. Precision with the 5 1/2 minute timing is key.

Q: Can I use regular milk instead of evaporated milk?
A: It’s best to use evaporated milk as it has a higher concentration of milk solids and less water, which is crucial for achieving the correct fudge consistency. Regular milk would likely result in a softer, less set fudge.

Q: How do I ensure the cream cheese melts smoothly?
A: Make sure your cream cheese is fully softened to room temperature and cut into small pieces before adding it to the hot mixture. This allows it to melt evenly and quickly.

Q: What’s the best way to marble the jam?
A: Dollop the jam onto the warm fudge and use a knife to create gentle, sweeping motions. Avoid over-mixing, as you want visible swirls of color and flavor.

Q: Can I make this fudge ahead of time for a party?
A: Absolutely! Fudge is an excellent make-ahead treat. It can be made a day or two in advance and stored properly at room temperature or in the refrigerator.

A Sweet Farewell

This Raspberry Cheesecake Fudge is more than just a dessert; it’s an expression of comfort and indulgence. The marriage of tangy raspberry and creamy cheesecake, enveloped in sweet, smooth fudge, creates a flavor experience that’s both sophisticated and delightfully homey. I encourage you to try this recipe, to savor each bite, and perhaps to share it with loved ones. The joy of creating something so delicious with your own hands is truly unparalleled. I’d be delighted to hear about your fudge-making adventures and any delightful twists you might discover!