Keebler Chocolate Raspberry Cheesecake Food

KEEBLER CHOCOLATE RASPBERRY CHEESECAKE

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.

LIGHTER WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Bring all ingredients to room temperature. Preheat oven to 325 degrees F. Coat a 9-inch spring form pan with cooking spray.
• In a food processor, make crumbs out of wafer cookies. Add sugar and pulse to combine. Stream in melted butter and pulse until crumbs are moist. Pour crumb mixture into the bottom of the spring form pan and press firmly into an even layer going all the way to the edges. Bake 10 minutes. Set aside to cool.
• To make the filling, add the ricotta cheese to the food processor and blend until very smooth. Add ricotta and cream cheese to a stand mixer fitted with a paddle attachment and beat until fluffy. And sugar and beat for five minutes. Add eggs and egg whites one at a time, beating to combine after each addition, then add vanilla.
• Add flour and salt and mix on low speed until combined. Stir in lemon zest, if using. With the mixer on low speed, drizzle in melted white chocolate to combine.
• Pour half of the filling over the cooled crust. Scatter fresh, halved raspberries evenly over the surface, and then top with remaining filling.
• Bake for at least 1 hour, until top looks set and cheesecake barely jiggles when shaken. Turn off the oven, crack the door and let cool gradually to prevent cracking.
• Decorate with fresh whipped cream and raspberry sauce.

EASY CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 350F degrees.
• With mixer, beat cream cheese 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 until center is almost set, cool.
• Top cheesecake with chocolate glaze (follows) and chill.
• Glaze-----------.
• In a small saucepan over low heat, melt 2 oz of semi-sweet baking chocolate with 1/4 cup whipping cream.
• Cook and stir until thickened and smooth, remove from heat.

CHOCOLATE-RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350°F.
• Wrap outside of 9-inch springform pan with heavy-duty foil.
• Combine crushed cookies and melted butter in small bowl; press into bottom of pan.
• Bake 8 to 10 minutes or until slightly darker in color.
• Cool slightly; gently spread preserves over crust.
• Puree thawed raspberries in food processor or blender until smooth.
• Strain through medium strainer, pressing with spatula to remove seeds Reserve 1/2 cup puree (Save remaining puree for another use.).
• Beat cream cheese and 1/2 cup butter at medium-low speed until smooth Beat in sugar and flour just until blended.
• Beat in sour cream, reserved raspberry puree and lemon juice.
• Beat in eggs one at a time.
• Pour over crust.
• Place springform pan in large shallow pan.
• Add enough hot tap water to come halfway up sides of springform pan Bake 40 to 45 minutes or until edges are puffed and top is dry to the touch Center should move slightly when pan is tapped but should not ripple as if liquid.
• Remove cake from water bath; remove foil.
• Cool completely on wire rack.
• Refrigerate overnight.
• Place chocolate, corn syrup and 1 tablespoon butter in medium bowl.
• Bring whipping cream to a boil in small saucepan.
• Pour over chocolate mixture; stir until melted and smooth.
• Let stand, stirring occasionally, until chocolate is cool but still pourable.
• Pour over cheesecake; refrigerate until set.
• Garnish with raspberries.
• Store in refrigerator.

CHOCOLATE RASPBERRY CHEESECAKE

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.

CHOCOLATE RASPBERRY CHEESECAKE

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.