RAZZLE-DAZZLE BERRY CHEESECAKE
Dazzle guests with a crowd-sized cheesecake bursting with swirls of ruby red fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
- Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.
- Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.
- To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.
Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 150 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 36 g, TransFat 1 g
CLASSIC CHEESECAKE WITH RASPBERRY SAUCE
Steps:
- Preheat the oven to 350 degrees F with a rack in the middle-lower part of your oven.
- Grease a 9-inch springform pan with butter.
- Wrap the pan in foil, making sure the bottom is completely covered. Reserve.
- Crush the graham crackers in a food processor until finely crumbed.
- Mix the crumbs and the melted butter until it resembles wet sand. Transfer that mixture to the springform pan and press evenly onto the bottom.
- Bake the crust for 8 to 10 minutes or until it starts to brown slightly. Take it off from oven and let it cool.
- Beat the cream cheese, the sour cream, the sugar, the cornstarch, the salt, the lemon juice and the vanilla extract until creamy and without any lumps, about 5 minutes on medium speed. Make sure you give it some extra love with a spatula, so everything gets incorporated!
- Mix the eggs, one at a time, over low speed, just until blended. The mixture should be creamy and silky.
- Pour the batter over the cooled crust.
- Set the springform pan - still wrapped in foil - in a baking dish. Fill it with enough boiling water to cover 2 inches of the bottom of the pan. Bring the whole set to the oven and bake at 350 degrees for 55 minutes or until the outside looks slightly puffed but the center is still jiggly.
- Once cheesecake is done, turn off the oven but keep the cheesecake in there, cooling for at least one hour with the oven door slightly open.
- After one hour, transfer cheesecake to a wire rack and let it cool completely before transferring it to the fridge.
- Chill the cheesecake overnight, uncovered.
- Before serving, let the cheesecake stand at room temperature for at least 30 minutes.
- Unmold the cake, transfer to a serving dish and top it with the sauce.
- Combine all ingredients in a saucepan and cook for about 10 minutes or until the raspberries are broken down. If desired, pass the sauce through a strainer to remove seeds.
- Let it cool and serve over your cheesecake. If desired, decorate the top of the cheesecake with some fresh raspberries.
RASPBERRY CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, 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 degrees F.
- To make the 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, 2 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.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F 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. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to 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 for serving.
- To make the topping, 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 berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
INCREDIBLE RASPBERRY CHEESECAKE COOKIES
I created a monster with these cookies. OMG!! I found these amazing cookies at a local gas station and had to have the recipe...I finally had some help and came up with this recipe for them. Take that Otis Spunkmeyer....I got ya ;-) The flavor just pops right off the cookie and into your mouth! These aren't as gooey as Otis Spunkmeyer cookies but they are INCREDIBLE!!!
Provided by Melissa Goff
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 45m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
- Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 27.9 g, Cholesterol 24 mg, Fat 9.9 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 104.7 mg, Sugar 12.8 g
RAZZLE DAZZLE RASPBERRY CHEESECAKE
Number Of Ingredients 5
Steps:
- Place the milk, vanilla, raspberries, cream cheese, and gelato in a blender and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a wine goblet or glass and garnish with a Lemon Pirouette (see Glorious Garnish), if desired.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
RAZZLE-DAZZLE RASPBERRY SHAKE
Make and share this Razzle-Dazzle Raspberry Shake recipe from Food.com.
Provided by Ms. Ayons dishes
Categories Smoothies
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a blender container, blend apricot nectar, lemonade, and ice cream until smooth.
- Add berries and ice cubes, blend again.
- Garnnish with a berry.
Nutrition Facts : Calories 457.4, Fat 16.4, SaturatedFat 9.8, Cholesterol 63.4, Sodium 124.1, Carbohydrate 76.4, Fiber 5.9, Sugar 66.9, Protein 6.3
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