RASPBERRY RIBBON CHEESECAKE
Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!-Peggy Frazier, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm., In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. , In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. , Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. , Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. , Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.
Nutrition Facts : Calories 286 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
BLUE RIBBON APPLE BUTTER CHEESECAKE BARS
These bars are from a Bed & Breakfast in West Virginia...They are sweetened with maple syrup...Excellent!
Provided by grandma2969
Categories Bar Cookie
Time 40m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Grease a 9x13" baking pan or coat with nonstick spray.
- In a large bowl, with electric mixer on medium speed, beat together the butter, maple syrup and salt until lightened and fluffy, about 2 minutes.
- Beat or stir the flour into the butter mixture just until evenly incorporated.
- Firmly press the dough into the pan.
- Lay a sheet of wax paper over the dough, then press it out to the edges until flat and smooth on top. Peel off and discard the paper. Using a fork, prick the dough all over.
- Bake in the upper third of the oven for 17-21 minutes or until tinged with brown at the edges.
- Transfer the pan to a wire rack and let cool briefly.
- Using a table knife, spread the apple butter evenly over the dough.
- CREAM CHEESE LAYER.
- In a food processor, process the cream, maple syrup, egg and vanilla until well blended and completely smooth, about 30 seconds, stopping and scraping down the bowl sides several times or beat in bowl of electric mixer on low speed, the cream cheese, until very smooth, add the maple syrup, egg and vanilla and continue beating until well blended.
- Pour the cream-cheese mixture over the apple butter, rap the pan or generously shake it to spread the cream cheese mixture out to the edges.
- Bake in upper third of oven for 25-30 minutes or until the cream cheese layer is beginning to brown and appears barely set when the pan is jiggled.
- Transfer the pan to a wire rack and let stand until cooled. Sift the cinnamon over the top.
- Refrigerate until chilled and firm, about 1 hour.
- Using a large sharp knife, cut the slab into 18 bars, wipe the knife clean between cuts.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month -- If freezing, leave slab whole, then cut into bars when partially thawed.
Nutrition Facts : Calories 183.7, Fat 11.5, SaturatedFat 7.2, Cholesterol 44.4, Sodium 91.2, Carbohydrate 17.4, Fiber 0.5, Sugar 8.3, Protein 2.7
RASPBERRY RIBBON CHEESECAKE
I love this recipe because it combines two of my favorite foods, raspberries and cheesecake. I don't make it often because it's time consuming, but it's definitely worth the hassle. I found this recipe in Taste of Home magazine.
Provided by Jennifer
Categories Cheesecake
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients for crust and press into the bottom and 1- 1/2 inches up the sides of a greased 9- inch springform pan.
- Chill crust for one hour or until firm.
- To make raspberry sauce, puree 2- 1/2 cups of raspberries in a blender.
- Press pureed raspberries through a sieve in order to remove seeds; discard seeds.
- Add water to pureed raspberries, if necessary, to measure 1 cup.
- In a saucepan, combine sugar and cornstarch.
- Stir in pureed raspberries; allow mixture to come to a boil.
- Boil for 2 minutes, stirring constantly.
- Remove saucepan from heat; stir in lemon juice and set aside.
- In a large mixing bowl, beat cream cheese, sugar,flour, and vanilla until fluffy.
- Add egg whites; beat on low speed until just blended.
- Stir in whipping cream.
- Pour half of the cream cheese mixture in to the crust.
- Top cream cheese with 3/4 cup of the raspberry sauce.
- (Cover and refrigerate remaining sauce) Spoon the remainder of the cream cheese mixture over the top of the raspberry sauce.
- Bake at 375 degrees for 35- 40 minutes or until center of the cheesecake is almost set.
- Remove from oven; immediately run a knife around the edge of the pan to loosen crust.
- Cool cheesecake on a wire rack for 1 hour.
- Refrigerate cheesecake overnight.
- To make topping, add orange juice to the refrigerated raspberry sauce.
- Gently fold in raspberries.
- Spoon over cheesecake.
CANADA DAY NANAIMO BAR CHEESECAKE
The taste of a Nanaimo bar in a cheesecake! Can't get any better than this. Make in the jelly roll pan for serving a larger crowd. Result is thinner but still as tasty. (You will need to adjust baking time if you use the bigger pan.)
Provided by jowolf2
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir together the cookie crumbs, melted butter, pecans, and coconut in a bowl until the mixture is well combined. Press into the bottom of a 9x13-inch baking dish, and refrigerate while making filling.
- Beat cream cheese, sugar, and custard powder in a large bowl with an electric mixer until light and fluffy, and beat in eggs, 1 at a time, beating each until fully incorporated before adding the next. Layer the filling over the crust.
- Bake in the preheated oven until the center is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.
- Melt the semisweet chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth and well blended. Pour the chocolate mixture over the cheesecake, spread with a spatula to cover the middle layer, and refrigerate until the topping is firm, 15 to 20 minutes. Serve cold. Store leftovers in refrigerator.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 32.8 g, Cholesterol 133.5 mg, Fat 36.9 g, Fiber 1.5 g, Protein 7.7 g, SaturatedFat 21.1 g, Sodium 294.3 mg, Sugar 24 g
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