CHOCOLATE-RASPBERRY CHEESECAKE
Love chocolate and raspberry? Look no further! This recipe tops a creamy smooth cheesecake with a tart raspberry puree. A delicious dessert!
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 6h
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (175 degrees C).
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
- Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 minutes or until slightly thickened, stirring frequently. Mix cornstarch and water until blended. Add to raspberry mixture; cook and stir 1 minutes or until thickened. Pour through fine-mesh strainer into bowl; refrigerate until ready to serve.
- Serve cheesecake topped with raspberry sauce.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 31.2 g, Cholesterol 82.6 mg, Fat 17.3 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 8.7 g, Sodium 207.5 mg, Sugar 19.7 g
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
RASPBERRY CHEESECAKE
This classic cheesecake is my family's favorite dessert and it is so delicious, I make it even in the winter using frozen raspberries.-Lori Manthorpe, Ile Bizard, Quebec
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- For crust, combine flour, sugar and half of lemon zest. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat one-third of dough onto the bottom of 9-in. springform pan with the side removed. Bake at 400° for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1-3/4 in. Set aside. , For filling, beat the cream cheese, sugar and flour until smooth. Beat in milk and salt. Add eggs and yolk, beat on low speed just until combined. Stir in the remaining lemon zest., Bake at 375° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Combine sauce ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.
Nutrition Facts : Calories 313 calories, Fat 14g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 178mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
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.
RASPBERRY CHEESECAKE
Flavor your dessert with fresh raspberries when you make this luscious Raspberry Cheesecake recipe. A crunchy graham cracker crust is the perfect foundation for this sweet, creamy Raspberry Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 5h5m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 2 cups raspberries. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with remaining raspberries just before serving.
Nutrition Facts : Calories 330, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
RASPBERRY CHOCOLATE CHIPOTLE CHEESECAKE
This is the most fabulous cheesecake! It is creamy, full of chocolate.. and the chipotle powder is my secret ingredient. It's just enough to add a more complex taste, but not overwhelm your senses with the heat. Super easy to do - this will be your new "go to" dessert!
Provided by Jennifer Rodriguez
Categories Chocolate
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325ºF.
- 2. Combine cookie crumbs, chipotle powder, and butter. Press in the bottom of 8x8-inch foil-lined pan. Bake 10 min.
- 3. Beat cream cheese, sugar, flour, vanilla, and chipotle powder until well blended. Mix in chocolate and rum. Slowly add eggs on low speed. Pour mixture into pan.
- 4. Bake cheesecake for 45 minutes or until center is almost set. Cool completely and then refrigerate overnight.
- 5. Decorate dessert plate with chocolate syrup. Carefully place cheesecake slice on plate; top with raspberries and sifted powder sugar.
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.
WHITE CHOCOLATE & RASPBERRY CHEESECAKE!
A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry Cheesecake Filling, with Fresh Cream, White Chocolate Drizzle and even more Raspberry!
Provided by Jane's Patisserie
Categories Dessert
Time 30m
Number Of Ingredients 13
Steps:
- Blitz the biscuits in a food processor to a small crumb, and add the melted butter - either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl.
- Tip the biscuits into a 8″/20cm Deep Springform Tin and press down firmly.
- Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted - leave to cool whilst doing the rest.
- In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together till smooth. Pour in the double cream and whisk till thick!
- Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries.
- Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
- Once set, decorate. Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! I use a 2D Closed Star Piping.
- I then add some fresh Raspberries for each swirl, and then I sprinkle on some Freeze Dried Raspberries!
Nutrition Facts : Calories 492 kcal, Carbohydrate 51 g, Protein 6 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 86 mg, Sodium 289 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
RASPBERRY CHEESECAKE
This is the best cheesecake recipe I've come across. The recipe (from Barefoot Contessa) is written to include the raspberry topping but the cheesecake is good enough to serve all on it's own, or with whatever topping you like. This cake has to be made the day before you plan on serving it so, plan ahead! Making this the day before makes this a perfect dessert for a dinner party. I'm sorry about the way the topping ingredient list looks...I could not, for the life of me, get it through the editor correctly. Should read: 1 C. raspberry jelly or currant jelly or strawberry jelly (do not use jam).
Provided by Hey Jude
Categories Cheesecake
Time 3h10m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- To make crust: combine the graham cracker crumbs, sugar and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450°.
- To make filling: cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest and vanilla. Mix thoroughly and pour into the cooled crust.
- You can set the springform pan on a foil-lined baking sheet to catch any leaks.
- Bake for 15 minutes then turn down the oven temperature to 225° and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Let the cake sit in the oven with the door open for 30 minutes. Take the cake out and let it sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan.
- Melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berry mixture on top of the cake. Refrigerate until ready to serve.
RASPBERRY CHOCOLATE CHIPOTLE CHEESECAKE RECIPE - (5/5)
Provided by á-6706
Number Of Ingredients 14
Steps:
- Preheat oven to 325ºF. Combine cookie crumbs, chipotle powder, and butter. Press in the bottom of 8x8-inch foil-lined pan. Bake 10 min. Beat cream cheese, sugar, flour, vanilla, and chipotle powder until well blended. Mix in chocolate and rum. Slowly add eggs on low speed. Pour mixture into pan. Bake cheesecake for 45 minutes or until center is almost set. Cool completely and then refrigerate overnight. Decorate dessert plate with chocolate syrup. Carefully place cheesecake slice on plate; top with raspberries and sifted powder sugar.
DELICIOUS RASPBERRY RIBBON PIE RECIPE - (4.3/5)
Provided by á-176348
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese, sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill for 30 minutes. Top with remaining gelatin. Chill until firm. Yield: 6 to 8 servings.
RASPBERRY-WHITE CHOCOLATE CHEESECAKE COOKIE BARS
When it comes to choosing which desserts I'm going to add to my arsenal of recipes, I almost always stick to the unfussy classics -- cakes, cookies, bars, and, in this case, cheesecake cookie bars! This recipe blends the dense, pan-baked goodness of a bar with layers of cheesecake and cookie dough that are dotted with white chocolate and fresh raspberries. There is no bake-off or bake sale that you can't win with these.
Provided by Gaby Dalkin
Categories dessert
Time 3h35m
Yield 12 servings
Number Of Ingredients 15
Steps:
- To make the cookie layer: In a stand mixer, cream together the butter, brown sugar, and granulated sugar for 3 minutes, until smooth. Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated. Fold in 1 cup (165 g) of the white chocolate chips.
- To make the cheesecake layer: In a food processor, combine the cream cheese, granulated sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9 by 13-inch (23 by 33-cm) baking pan with parchment paper with a little hanging over the sides. Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer. Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup (40 g) white chocolate chips and the raspberries.
- Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown. Remove the bars from the oven and let cool for 30 minutes. Transfer them to the fridge for at least 2 hours, or overnight if time allows (don?t skip this part). Cut into bars and serve.
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4.6/5 (7)Total Time 3 hrs 10 minsCategory Dessert RecipesCalories 402 per serving
- Stir together the raspberries, water, sugar and cornstarch in a saucepan; bring to a boil and cook until sauce thickens, about 5 minutes. Strain with a mesh strainer, discard the seeds. Set aside.
- Preheat oven to 325°F (162°C). Stir together the cookie crumbs, 3 tablespoons sugar and butter in a bowl. Press mixture into bottom of a 9-inch spring form pan. (I used Oreo cookies, put the cookies inside a Ziploc bag and smashed with the bottom of a small pan.)
- Melt white chocolate chips with half-and-half in a metal bowl set over a pan of simmering water, stirring occasionally, until smooth.
- Gently beat together cream cheese and remaining 1/2 cup sugar with an electric mixer at low speed until smooth. Beat in eggs, one at a time. Stir in cornstarch, vanilla extract and white chocolate mixture. Mix well but do not over mix. Pour half of batter over crust and drizzle with 3 tablespoons sauce on top. Add remaining batter, and spoon 3 tablespoons sauce on top. Swirl sauce on batter with knife tip or a bamboo skewer to create the marbling effect.
WHITE CHOCOLATE AND RASPBERRY CHEESECAKE RECIPE - BBC FOOD
From bbc.co.uk
Category Desserts
- Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment.
- To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Melt the butter in a small saucepan over a low heat.
- To make the filling, put the mascarpone and double cream into a bowl and whisk with an electric hand whisk until it is smooth and has very soft peaks.
- Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. Stir until melted but not hot. Set aside for 5–10 minutes, until cool but still liquid.
- To make the coulis, put half the raspberries in a small blender. Blitz until runny, then pour through a sieve into a bowl to remove the seeds.
- Spoon half of the white chocolate mixture over the base. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base.
- Run a palette knife around the edges of the tin. Remove the sides and base and sit on a plate. It may be easier to serve on the base or carefully run a knife under the biscuit base to release.
DARK CHOCOLATE CHEESECAKE WITH ... - ELECTRIC BLUE FOOD
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Reviews 2Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Open each Oreo cookie and separate the biscuits from the filling. Place the filling in one bowl and the cookies in another. Crush the biscuits in a food processor. Melt the butter and add it to the crushed biscuits. Combine and spread the biscuit base over a springform pan. Place in the freezer for the time being.
- Melt the chocolate in a double boiler. I recommend the use of 70% dark chocolate for the best taste in the end product. In the bowl with the Oreo filling add the cream cheese and powdered sugar. Mix with an electric mixer at medium speed until combined. When the melted chocolate has reached room temperature, add that to cream cheese mix and combine.
- Soak the gelatin sheets in cold water until soft, for a couple of minutes. Warm up 100 ml of cream and stir in the soaked gelatin to melt. Combine with the rest of the cream. Slowly pour the cream into cream cheese and chocolate mixture, mixing at low speed. Stop when the mixture is even and combined.
- Take the crust out of the freezer and spread a thin layer of raspberry jam on its surpface, making sure to keep about 1 cm away from the edges. Pour the chocolate and cream cheese mixture on the crust and even out the top with a spatula. Place in the fridge and let set for a minimum of 2 hours (overnight is preferred).
CHOCOLATE RASPBERRY CHEESECAKE - COOKIE DOUGH AND OVEN MITT
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Category DessertTotal Time 9 hrs 55 minsEstimated Reading Time 9 minsCalories 835 per serving
- Preheat oven to 325 degrees. Spray the sides of a 9-inch springform pan with nonstick baking spray and line the sides of the pan with strips of parchment paper. You can also opt for a nonstick baking spray with flour and forget the strips of parchment paper.
- Add the cream cheese to a mixing bowl. Beat on medium with a hand mixer until the cream cheese is smooth. Scrape down the sides and bottom of the bowl.
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- In a food processor, process graham crackers until crumbly. Switch crumbs into a bowl, and mix in butter and sugar and stir with a fork until the crumbs are moistened.
- Fill each cupcake liner with 1 tablespoon of crumbs. Use a small drinking glass to press the crumbs down. Bake for 5 minutes or until set. Set aside to cool.
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