SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE
One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. -Brittney Segobiano, Geneseo, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds., Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate. , In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust. , Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with additional raspberries if desired.
Nutrition Facts : Calories 505 calories, Fat 35g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
CHOCOLATE RASPBERRY CHEESECAKE
My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate-what a match! -Mickey Turner, Grants Pass, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust. , In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan.
Nutrition Facts : Calories 557 calories, Fat 38g fat (22g saturated fat), Cholesterol 123mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.
CHOCOLATE AND RASPBERRY CHEESECAKE
You'll fall in love with this sweet treat. Each silky slice is topped with juicy raspberries. Yes, you can have cheesecake without breaking the calorie budget. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake until lightly browned, 8-10 minutes. Cool in pan on a wire rack., For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted. , In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add chocolate mixture and the cocoa. Beat in vanilla. Pour onto crust; refrigerate until firm, 2-3 hours., Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen.
Nutrition Facts : Calories 237 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic exchanges
RASPBERRY AND VANILLA CHEESECAKE
Steps:
- To make the crust, place the wafers in a food processor fitted with the metal blade and process until finely crushed. Add a couple of drops of water. Press the mixture evenly and firmly onto the bottom of a springform pan (see note below), making a fist and using the back of your hand and fingers. Refrigerate the crust while you make the filling. Preheat oven to 325 degrees. Using an electric mixer with the paddle attachment, beat the cream cheese until smooth. On low speed, add the sour cream and vanilla and set aside. In a clean mixing bowl, using the whisk attachment, combine the eggs and 1 cup of the sugar. Whisk for 4 to 5 minutes until fluffy. Fold in the softened cream cheese mixture. Separate this mixture into two large glass bowls. To one of the bowls, add the raspberry puree, mix well. In another bowl, using an electric mixer with clean, dry beaters, beat the egg whites. Start at low speed and increase the speed as the peaks form. Slowly add the remaining 1/2 cup sugar. When the whites are stiff but not dry, scrape them equally into the two bowls of filling and use a spatula to gently fold them in. Don't over mix the filling. Pour alternating plain mixture and raspberry mixture into the prepared pan until the pan is filled. Bake for approximately 1 hour, until the cake has risen and browned slightly and it just shimmies when you gently move the pan. It's a good idea to place the springform on a low, flat, pan, such as a pizza pan, to catch any batter that leaks. Turn the heat off and let the cake stand in the oven for 1 hour more. Remove the cake from the oven and cool before serving. You can make this cake a day ahead.
VANILLA CHEESECAKE WITH CHOCOLATE HAZELNUT CRUST AND RASPBERRIES
An absolutely gorgeous looking and tasting cheesecake! I put a few twists on another vanilla cheesecake recipe I use and came up with this delicious invention. Truly amazing contrast between the crunchy crust, rich chocolate and smooth filling. The raspberry swirl makes it look really professional too.
Provided by Brittney_B
Categories Cheesecake
Time 3h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm springform tin and line its base with baking paper (cut to fit).
- Combine the filling ingredients in a medium bowl and press mixture over the base of the prepared tin ensuring you don't miss and gaps.
- Refrigerate for 20 minutes and then bake base in the oven for about 20 minutes or until lightly browned. Remove from oven and reduce temperature to 150°C (130°C fan-forced).
- For the filling, beat cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined (do not over-beat).
- Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
- Gently fold egg mixture into cheese mixture. Scatter chocolate over the cheesecake base and then pour filling over.
- To make the raspberry swirl combine raspberries and icing sugar in a small bowl whilst crushing raspberries with a fork. Press raspberry mixture though a fine sieve and then discard seeds. Drizzle raspberry sauce over filling in circles starting from the centre and increasing in size so that the top of the cheesecake looks like a target.
- Using a skewer, start from the outside and drag lines across the top of the cheesecake to the centre. Repeat from various intervals along the outside circle of raspberry sauce until the top of the looks like a spider web.
- Bake in a the preheated oven for about 45 minutes. Cool cheesecake in oven with door ajar for at least 2 hours and then refrigerate overnight.
- Serve with ice-cream if desired.
CHOCOLATE CHEESECAKE
Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 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. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
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
CHEESECAKE FACTORY RUBY CHOCOLATE RASPBERRY CHEESECAKE
Okay, you got me, The Cheesecake Factory doesn't actually have a Ruby Chocolate Raspberry Cheesecake on their menu. But this is how I would imagine it would taste like if they did. Have you ever tried ruby chocolate before? It's the bees knees! :)
Provided by Jardin Violette
Categories Cheesecake
Time 3h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 19
Steps:
- Note: For best results, bake 24 hours in advance.
- Crust: Preheat oven to 325 degrees.
- Combine all nut meals and vanilla wafer crumbs with melted butter.
- Press into a 9 inch oiled springform pan. Cover as much of the inner pan as possible.
- Bake crust at 350 degrees for 10 minutes. Set aside for 30 minutes.
- Cheesecake Filling: In advance, leave cream cheese, sour cream and eggs outside fridge to make them room temperature.
- With beater set to low speed, beat the cream cheese until light and fluffy.
- Add the sugar in small amount and beat until combined.
- Add each egg one at a time and beat after each egg until combined.
- Add the flour, almond extract and melted ruby chocolate.
- Add the sour cream last.
- Pour filling into the cooled crust.
- Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil. Make sure there are no leaks! Set in a large roasting pan lined with a dish towel. Bring 4 cups of water to a boil.
- Set foil lined pan into the roasting pan. Add boiling water until it reaches halfway up the sides of the foil barrier.
- Bake cheesecake at 325 degrees for 1 hour.
- When time is up, turn oven off, prop open oven door and leave in oven for one hour.
- After one hour, remove from oven.
- Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
- Raspberry sauce: Add the raspberries, sugar, water, and lemon juice to a medium saucepan.
- Cook over medium heat stirring often until the mixture comes to a boil.
- In a small bowl mix together the cold water and cornstarch. Stir the mixture into the boiling raspberry sauce. Cook until the berries are melted down but still chunky.
- Remove the pan from the heat and stir in the almond and salt.
- Allow the sauce to cool. Pour onto the cooled cheesecake.
Nutrition Facts : Calories 640.7, Fat 49.5, SaturatedFat 24.8, Cholesterol 209.9, Sodium 360.6, Carbohydrate 41.6, Fiber 3.1, Sugar 33.2, Protein 12.2
CHOCOLATE & VANILLA CHEESECAKE
The cocoa in this cheesecake makes a cheesecake to die for. Sounds complicated, but it is not. You will be a star when you serve this one.
Provided by Young Living in Tex
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- PREPARE GRAHAM CRACKER CRUST--------.
- Mix cracker crumbs, sugar& melted butter.
- Press mixture onto bottom and ½ inch up side of 9 inch springform pan.
- Bake at 350° for 8 to 10 minutes.
- Cool.
- CHEESECAKE-------.
- Combine cream cheese, ¾ cup sugar, sour cream& 2 teaspoons vanilla in a large bowl; beat on med.
- speed until smooth.
- Add flour, 1 tablespoon at a time, blending well.
- Add eggs; beat well.
- COCOA MIXTURE------.
- Combine cocoa and ¼ cup sugar in small bowl.
- Add oil and ½ teaspoon vanilla.
- Add 1 ½ cups of the cream cheese mixture; mix until well blended.
- Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife for marbled effect.
- Bake at 450° for 10 minutes; do not open the oven door; decrease temp.
- to 250° and continue to bake for 30 minutes.
- Turn off oven.
- Leave the cheesecake in the oven for 30 minutes without opening the door.
- Remove from oven.
- Loosen cake from side of pan.
- Cool completely.
- Chill thoroughly.
Nutrition Facts : Calories 393.1, Fat 28.4, SaturatedFat 15.1, Cholesterol 124.1, Sodium 275.2, Carbohydrate 29.4, Fiber 0.6, Sugar 23.2, Protein 6.2
RASPBERRY-SWIRL CHEESECAKE WITH CHOCOLATE CRUST
Raspberries and chocolate are a classic combination. Here, homemade raspberry sauce is dolloped on top of a cheesecake with a chocolate wafer cookie crust, then given a swirled, two-tone effect with a wooden skewer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Butter a 10-inch springform pan. Press the dough into the bottom of the pan, patting it into an even layer. Wrap the exterior of the pan (including the base) in a double layer of foil. Freeze the dough in the pan for 5 minutes.
- Place the pan on a baking sheet. Bake until the crust is firm to the touch, 12 to 15 minutes. Transfer pan to a wire rack to cool completely.
- Process raspberries and 2 tablespoons sugar in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discarding solids; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down the sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With the mixer on low speed, gradually add sugar mixture to cream cheese, mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
- Transfer reserved raspberry sauce to a small squeeze bottle; set aside. Pour cream-cheese filling into the prepared pan. Pipe reserved sauce evenly on top of cake in teaspoon-size amounts. With a wooden skewer or toothpick, swirl the sauce into filling.
- Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, 1 hour. Transfer pan to a wire rack; let cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
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