WHITE CHOCOLATE RASPBERRY CHEESECAKE
Steps:
- Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
- Make filling: Preheat oven to 350 degrees F.
- Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
- Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
- Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
- Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
- Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.
CHOCOLATE RASPBERRY CHEESECAKE
This triple layer cheesecake is the perfect ending to any meal! Treat your family or impress your guests with this sweet & creamy dessert.
Provided by ReaLemon/ReaLime
Categories Trusted Brands: Recipes and Tips ReaLemon/ReaLime
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
- Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.
Nutrition Facts : Calories 415.4 calories, Carbohydrate 47.2 g, Cholesterol 73.5 mg, Fat 22.7 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 11.6 g, Sodium 258.4 mg, Sugar 39.2 g
SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE
One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. -Brittney Segobiano, Geneseo, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds., Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate. , In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust. , Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with additional raspberries if desired.
Nutrition Facts : Calories 505 calories, Fat 35g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
CHOCOLATE RASPBERRY CHEESECAKE
Make and share this Chocolate Raspberry Cheesecake recipe from Food.com.
Provided by MirandaLee
Categories Cheesecake
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
- Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, beating well after each addition.
- Blend in sour cream and vanilla; pour over crust.
- Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
- Add red raspberry preserves; mix well.
- Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
- Bake at 325°F for 1 hour and 25 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Melt chocolate pieces and whipping cream over low heat stirring until smooth.
- Spread over cheesecake.
- Chill.
- Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
CHOCOLATE -RASPBERRY CHEESECAKE
Another AWESOME cheesecake I get rave reviews from. I clipped this recipe from a Better Homes & Gardens magazine and I love it--worth the effort. I prefer to use the fresh raspberries and I sometimes drizzle additional melted chocolate on top. The two layer effect makes for a nice presentation. SO YUMMY!
Provided by Rhonda J
Categories Cheesecake
Time 1h20m
Yield 1 9inch sprinform pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- For the crust, combine graham crumbs & powdered sugar; stir in melted butter.
- Press onto the bottom and 2 inches up the sides of a 9-inch springform pan; set aside.
- In a bowl, stir together 1 cup of the raspberries with the granulated sugar; set aside.
- For the filling, beat the cream cheese and condensed milk until combined, add eggs & vanilla; beat just until combined.
- Divide batter in half.
- Stir melted chocolate into half of the batter.
- Pour chocolate batter into the prepared pan.
- Stir the raspberry-sugar mixture into the remaining half of batter.
- Spoon this batter over the chocolate batter.
- Place on shallow baking pan.
- Bake at 350°F for 50-60 minutes or until center appears nearly set when shaken (only seems to take about 45 minutes in my oven). Cool in pan on wire rack for 15 minutes.
- Loosen crust from sides of pan,cool cake completely.
- Cover and chill at least 4 hours.
- Serve with remaining raspberries, whip cream if desired.
Nutrition Facts : Calories 377.3, Fat 25.8, SaturatedFat 14.6, Cholesterol 112.4, Sodium 232.9, Carbohydrate 30.5, Fiber 2, Sugar 25.9, Protein 7.1
COPYCAT CHOCOLATE RASPBERRY CHEESECAKE
This is the closest I could get to the chocolate raspberry cheesecake from the Cheesecake Factory®! To make chocolate leaves to decorate your cake, melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real nontoxic plant leaves (such as orange leaves) on 1 side with melted chocolate. Freeze until firm and then peel off the chocolate leaves. Freeze until needed.
Provided by Goli
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 14h49m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
- Combine cookie crumbs, 1/4 cup butter, and 2 tablespoons sugar in a bowl; press into the bottom of the prepared pan.
- Beat cream cheese in a bowl using an electric mixer until smooth. Add 1 cup sugar gradually; mix until well blended. Add eggs, 1 at a time; beat at low speed until very smooth.
- Set a heat-proof bowl over a saucepan of boiling water. Break 3 bars of chocolate into pieces and place in the bowl; add 4 tablespoons cream and salt. Stir until melted, about 2 minutes.
- Pour chocolate into cream cheese mixture; blend well. Stir in sour cream and raspberry essence; beat until smooth. Pour into the prepared pan.
- Bake in the center of the preheated oven until set but still soft, about 45 minutes. Do not over bake; the cake will firm up when chilled. Turn off heat; leave cake in oven with door ajar for 45 minutes more. Remove cake from oven; refrigerate in the pan until firm, at least 12 hours.
- Remove cake from pan carefully; transfer to a serving plate. Top with a very thin layer of raspberry jam.
- Set a heat-proof bowl over a saucepan of boiling water. Break remaining 3 bars of chocolate into pieces and place in the bowl; add 3 tablespoons cream. Stir until melted, about 2 minutes. Pour the melted chocolate evenly over the cake. Arrange raspberries on top; refrigerate until set, about 30 minutes.
Nutrition Facts : Calories 546.5 calories, Carbohydrate 48.1 g, Cholesterol 104.1 mg, Fat 38.6 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 22.6 g, Sodium 226.7 mg, Sugar 39.9 g
CHOCOLATE RASPBERRY CHEESECAKE
Make and share this Chocolate Raspberry Cheesecake recipe from Food.com.
Provided by cassie_bess
Categories Cheesecake
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Soften cream cheese in microwave on high for 15 to 20 seconds.
- Preheath oven to 350 degrees F.
- Beat cream cheese until fluffy with mixer.
- Gradually beat in condensed milk until smooth.
- Add egg, lemon juice and vanilla; mix well.
- Arrange rasberries on bottom of crust.
- Slowly pour cheese mixture over fruit.
- Bake 30 to 35 minutes or until center is almost set.
- Cool.
- In small saucepan, over low heat, melt semi-sweet chocolate squares with whipping cream.
- Cook and stir until thickened and smooth.
- Remove from heat.
- Top cheesecake with chocolate glaze; chill.
- Garnish as desired.
Nutrition Facts : Calories 419.3, Fat 21.1, SaturatedFat 10.3, Cholesterol 66.9, Sodium 278.8, Carbohydrate 52.4, Fiber 2.1, Sugar 42.6, Protein 7.9
KEEBLER CHOCOLATE RASPBERRY CHEESECAKE
This is a Keebler recipe that I came across and am posting so I don't lose it. I was thinking of trying it one day using cherries.
Provided by marisk
Categories Cheesecake
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Beat cream cheese (with mixer) until fluffy.
- Gradually beat in sweetened condensed milk until smooth.
- Add egg, lemon juice and vanilla; mix well.
- Arrange raspberries on bottom of crust.
- Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set.
- Cool.
- Top cheesecake with Chocolate Glaze; then chill.
- Garnish as desired. Refrigerate leftovers.
- CHOCOLATE GLAZE: In small saucepan, melt 2 (1 ounce each) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.
CHOCOLATE RASPBERRY CHEESECAKE
My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate-what a match! -Mickey Turner, Grants Pass, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust. , In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan.
Nutrition Facts : Calories 557 calories, Fat 38g fat (22g saturated fat), Cholesterol 123mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.
DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE
Number Of Ingredients 11
Steps:
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)
CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE
Chocolate and Raspberry - a match made in heaven. This is a plain cheesecake filled with chocolate-raspberry "truffles" and gilded with a chocolate ganche on top. Rich! Use chocolate cookie crumbs for the crust (I've used Oreos, filling and all) or the alternate chocolate shortbread crust given below. Cook times includes cooling and chilling time.
Provided by Lise in Indiana
Categories Cheesecake
Time 6h30m
Yield 12-14 serving(s)
Number Of Ingredients 11
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.
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