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
EASY CHOCOLATE RASPBERRY CHEESECAKE
Make and share this Easy Chocolate Raspberry Cheesecake recipe from Food.com.
Provided by Miss Erin C.
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
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.
RASPBERRY CHEESECAKE CRUMB CAKE
You know they like cheesecake. And you know they like crumb cake. It's a pretty good bet that this raspberry-topped cake will go over well.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 24 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
- Mix 1 cup dry cake mix, brown sugar and cinnamon in medium bowl. Cut in 1/4 cup butter using pastry blender or two knives until mixture resembles coarse crumbs. Stir in nuts.
- Melt remaining butter; cool slightly. Beat 2 eggs, remaining cake mix, water and melted butter in large bowl with mixer until blended. Pour into prepared pan.
- Beat cream cheese and granulated sugar in same bowl with mixer until blended. Add remaining egg and vanilla; mix just until blended. Pour over cake batter in pan, spreading to edges. Top with raspberries. Sprinkle with zest and nut mixture.
- Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift cake from pan before cutting into pieces.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE RASPBERRY CRUMB CAKE
I just made this again for company. They were so excited when I wrapped up some & sent it home with them. It is rich, delicious & easy to make. This recipe is sure to be a hit with anyone that likes chocolate. It reminds people of chocolate covered jelly rings!!
Provided by Meryl Hausner
Categories Chocolate
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Grease a 13 X 9 inch baking pan.
- 2. Beat butter in large mixer until creamy. Beat in flour,sugar & salt until crumbly.
- 3. With floured fingers, press 3/4 cups crumb mixture into bottom of prepared baking pan.
- 4. Bake for 10 - 12 minutes or until lightly browned.
- 5. Combine 1 cup morsels & sweetened condensed milk in small, heavy-duty saucepan.Warm over low heat.(You can melt in microwave for 2 minutes at 50% power.) Stir until smooth. Spread over hot crust.
- 6. Stir in nuts into reserved crumb mixture. Sprinkle over chocolate filling.
- 7. Drop teaspoonfuls of raspberry preserves over crumb mixture. Sprinkle with remaining morsels.
- 8. Bake for 25-30 minutes or until center is set. Cool in pan on wire rack.
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CHOCOLATE RASPBERRY CHEESECAKE • THE CRUMBY …
From thecrumbykitchen.com
Cuisine AmericanTotal Time 2 hrsCategory DessertCalories 569 per serving
- Preheat oven to 325° F. Line the bottom of a 9-inch springform pan with a round piece of parchment, then spray with cooking spray or grease with butter.
- Microwave heavy cream in two 30-second intervals, until warmed through. Place the chopped chocolate in a bowl and pour the warm cream over, ensuring it is completely covered. Allow to sit for 3-5 minutes, then stir with a rubber spatula until completely melted and combined. Allow to cool about 5 minutes.
- Place raspberries and sugar in a large saucepan set over high heat. Bring to a boil, stirring constantly, for 4-5 minutes.
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- Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan.
- To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
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