Chocolate Raspberry Cheesecake Trifle Food

RASPBERRY CHEESECAKE TRIFLE

Steps:

• Prepare and bake cake according to package directions. Cool; cut into 3/4-in. cubes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. , In a trifle bowl or individual dessert glasses, layer half of cake cubes, 1-1/2 cups raspberries, half of cream cheese mixture and half of chocolate. Repeat layers. , Top with the remaining raspberries. Refrigerate for 4 hours or overnight. Garnish with chocolate if desired.

CHOCOLATE RASPBERRY CHEESECAKE TRIFLE

Steps:

• Cut cooled cake into 1 inch cubes.
• In a small bowl, beat cream cheese and sugar until smooth.
• Fold in the whipped topping.
• In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
• Repeat layers and top with remaining cup of raspberries.
• Refrigerate for 3 to 4 hours or overnight.

RASPBERRY CHEESECAKE TRIFLE

Steps:

• Drain raspberries, save juice, set aside.
• Beat cream cheese& sugar until very smooth.
• Add orange juice or liqueur, fold in whipping cream.
• To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
• In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
• Repeat.
• Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
• Refrigerate at least 4 hours or overnight.
• For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
• Then top it all off with remaining grated chocolate.

TRIPLE CHOCOLATE-RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Mix baking crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, melt 4 oz. chocolate as directed on package; cool slightly.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 40 to 45 min. or until center is set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 3 hours.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon over cheesecake; spread to evenly cover top of cake. Refrigerate 1 hour.
• Melt remaining chocolate as directed on package just before serving cheesecake. Garnish cheesecake with raspberries; drizzle with chocolate.

RASPBERRY CHOCOLATE TRIFLE

Steps:

• Mix pudding and milk as pkg directs, chill.
• Cut cake into 1 inch cubes.
• Put half the cubes in a 2qt glass bowl.
• Gently stir together raspberries and jam.
• Spoon half over cake cubes.
• Pour half the pudding over the raspberries.
• Do the layers again.
• Chill until ready to serve, serve with whipped topping.

CHOCOLATE-RASPBERRY TRIFLE

Steps:

• Heat oven to 350°F.
• Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour.
• Spread onto bottom of 8-inch square pan sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Meanwhile, beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate 1 hour.
• Cut brownie into 1-inch pieces. Place half the brownies pieces in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries, chopped candy bars and remaining COOL WHIP. Repeat layers.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• Pour milk into large bowl and add pudding mix.
• Beat with whisk for 2 minutes or until well-blended.
• Gently stir in 1 C whipped topping.
• In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl.
• Top with half the pudding mixture.
• Top with half the raspberries.
• Top with half the remaining whipped topping.
• Repeat the layers.
• Refrigerate for at least 1 hour or until serving.
• Store leftovers in refrigerator.

RASPBERRY CHOCOLATE TRIFLE

Steps:

• Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake. , Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• Have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
• Mix rum and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
• Arrange half the cake slices in bottom of trifle bowl; drizzle with 1/2 the rum mixture. Spread with 1/2 the pudding mixture; sprinkle with 1/3 the chocolate shavings. Top with 1/2 the raspberries, then 1/2 the whipped cream. Repeat layers, reserving remaining shavings for garnish. Cover bowl with plastic wrap. Refrigerate for at least 8 hours or up to one day.
• To serve: Sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.

CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

Steps:

• Prepare a 9" springform pan: Attache bottom to sides and spray with non-stick vegetable spray. Wrap outside of pan with foil to "seal" the seams for the Bain Marie (water bath).
• Combine crumbs and butter and press onto bottom of the springform pan.
• Combine 3 packages cream cheese and the sugar, mixing at medium speed until well blended.
• Add eggs, one at a time, blending on low speed till incorporated well.
• Blend in sour cream and vanilla; pour over crust.
• Combine remaining cream cheese and the melted chocolate, mixing until well blended. Add jam and mix well.
• Drop rounded tablespoons of chocolate-raspberry-cheese mixture evenly spaced over plain batter; pushing the "truffles" into the plain batter if necessary; do not swirl.
• Bake in the Bain Marie at 325F for 1 hour and 20 minutes.
• Bain Marie - Use a large roasting pan, place springform pan in roasting pan then fill roasting pan with boiling water to a level of half way up the sides of the springform pan.
• Remove cake from Bain Marie and allow to cool for 30 minutes.
• Loosen cake from rim of pan with a thin flexible blade and then remove sides from springform pan. Cool completely.
• Prepare Topping: Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake, top and down sides, as well, as desired. Chill for at least 4 hour.
• Alternate shortbread crust: In a food processor, place 1 cup + 2 Tbs. AP flour, 4 or 5 Tbs. sugar, 3 Tbs. cocoa powder (the darker the better), a pinch of salt, and 5 Tbs. cold butter. Pulse to combine and cut in butter. Add 1 1/2 egg yolks and process till dough comes together. Divide into 2/3 and 1/3. Use larger portion for bottom, pressing onto removable bottom of pan and bake at 350º F for 12-14 minutes. Roll remaining third into a rope long enough to go around the pan's circumference. Remove baked bottom crust from oven and allow to cool slightly. Attach sides of pan to bottom and press remaining crust around the sides of the pan and up about 2 inch high (height is not critical) Fill with cheesecake batter and bake as directed above.