FROZEN RASPBERRY CHEESECAKE
I got this recipe from my sister years ago and like to fix it when times are rushed. It's fancy enough for the most special occasions but so easy to prepare with ingredients I always have on hand. Try varying the juices and fruits. -Donna Rear, Red Deer, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust. , Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 319 calories, Fat 22g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 186mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY SWIRL FROZEN DESSERT
Rich, creamy and delicious describe this raspberry treat. It's so luscious it's worth the time it takes to make it. -Karen Suderman, Sugar Land, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside., In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form. , In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside., Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries., Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.
Nutrition Facts : Calories 217 calories, Fat 9g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 164mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY-SWIRL CHEESECAKE BARS
Delight your guests with these beautiful raspberry cheesecake bars made using chocolate wafer cookies - a perfect baked dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In medium bowl, mix cookie crumbs and butter. Press into pan. Bake 12 minutes. Cool 15 minutes.
- Meanwhile, in another medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, beating just until blended. Beat in flour and almond extract. Pour over cooled crust. Drop jam by teaspoonfuls over batter; swirl jam through batter with knife for marbled design.
- Bake 30 to 40 minutes or until set. Cool completely on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 5 rows by 4 rows; top each bar with 1 raspberry. Store in refrigerator.
Nutrition Facts : Calories 189, Carbohydrate 16 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 168 mg
RASPBERRY SWIRL NO-BAKE CHEESECAKE
This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round. The recipe calls for straining the raspberry sauce to remove the seeds, but adding a small spoonful of the seeds back to the purée for texture and crunch is a nice touch. Make sure to allow plenty of time (at least 8 hours) for the cheesecake to chill and set before slicing. Even then, this silky dessert will be softer and more pudding-like than a traditional baked cheesecake. That's the beauty of it.
Provided by Yossy Arefi
Categories cakes, custards and puddings, dessert
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
- Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
- Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
- Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
- To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 33 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 307 milligrams, Sugar 23 grams, TransFat 0 grams
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce.
Provided by Sally
Categories Dessert
Time 5h5m
Number Of Ingredients 14
Steps:
- The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- In a food processor or blender, pulse the whole Oreos into a fine crumb-you should get about 2 cups of crumbs. Stir the cookie crumbs and melted butter together in a medium size bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.
- Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don't let it solidify!
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.
- Pour half of the cheesecake filling onto the crust. It's ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It's ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.
- Bake for 32-36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.
- To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
- Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.
NO-BAKE RASPBERRY CHEESECAKE
That it's a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
- Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
- For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
- Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.
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- Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
- Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press crust into the prepared baking pan. Bake for 8 minutes. Remove from the oven and set aside.
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium-high speed, beat in yogurt until completely combined. Then beat in the egg whites until combined. Finally, beat in the sugar, flour, and lemon juice until everything is combined and no lumps remain.
- Pour filling onto the crust. Swirl the raspberry jam on top of the batter (see the text in the post for how I swirl).
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