PHILADELPHIA 3-STEP RASPBERRY-SWIRL CHEESECAKE
Enjoy the delicate fruity swirls in this PHILADELPHIA 3-STEP Raspberry-Swirl Cheesecake. Take only 10 minutes to put together a raspberry-swirl cheesecake.
Provided by My Food and Family
Categories Fruit Recipes
Time 4h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
- Pour into crust. Dot top of batter with preserves; swirl gently with knife.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate several hours. Serve topped with COOL WHIP and raspberries.
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PHILADELPHIA ALMOND CHEESECAKE WITH RASPBERRIES
Make this recipe to see how a layer of yellow cake adds to the impressiveness of this creamy, raspberry-topped almond cheesecake.
Provided by My Food and Family
Categories Recipes
Time 6h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Stir cake mix, butter and 1 egg until blended; spread onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, vanilla and almond extract in large bowl with mixer until blended. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate cheesecake 4 hours.
- Remove rim from pan. Top cheesecake with raspberries and nuts.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 120 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
ALMOND-CRUST RASPBERRY CHEESECAKE
A quick raspberry sauce adds pastry-shop polish to this lovely and delicious cheesecake. Get the recipe.
Provided by Phoebe Lapine
Categories Cake Dessert Cream Cheese Raspberry Almond Self Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325°. Lightly coat an 8" springform pan with cooking spray. Line bottom of pan with a round of parchment paper and wrap the outside with foil. In a small saucepan, simmer raspberries, granulated sugar and 2 tablespoons water over medium heat; cook until sauce thickens, 10 minutes. Set aside.
- In a food processor, pulse almonds until very finely ground. Add brown sugar,butter and a pinch of salt; pulse briefly to combine. Transfer to prepared pan and press firmly into bottom to form an even crust. Add cream cheese, granulated sugar, sour cream and vanilla to food processor; puree until smooth. Add eggs 1 at a time, blending after each addition. Pour filling onto crust. Spoon raspberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally.
- Place springform pan in a 9" x 13" baking pan. Add warm water to come 1 inch up side of springform pan. Bake until cheesecake center jiggles slightly, 50 to 60 minutes. Let stand at room temperature until cool enough to touch. Remove springform pan from water, cover cake with foil and refrigerate at least 4 hours or overnight. Run a table knife between edge of cheesecake and springform pan before gently removing side of pan.
ALMOND NO-BAKE CHEESECAKE WITH RASPBERRIES
Smooth, rich and subtle, this almond cheesecake topped with raspberries looks like it would be difficult to make-but it's actually an easy no-bake deal.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Mix graham crumbs, sugar and butter until blended; press onto bottom and 1/2 inch up side of 9-inch springform pan. Refrigerate until ready to use.
- Beat cream cheese, frosting, lemon zest and juice in large bowl with mixer until blended. Gently stir in COOL WHIP; pour over crust.
- Refrigerate 3 hours or until firm.
- Top with raspberries and nuts just before serving.
Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 60 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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