NO-BAKE CHOCOLATE AND BERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: plain biscuit, butter, cream cheese, double cream, white chocolate, vanilla extract, strawberry, raspberry, blueberry
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- Throw the biscuits into a food processor and mix until you have fine crumbs.
- Stir in the butter.
- Pour into a greased springform tin and spread to make sure the base is even.
- Chill for 10 minutes.
- While the biscuit base is chilling, prepare the filling by whipping the cream cheese and double cream until you have soft peaks.
- Fold in the melted white chocolate and vanilla extract.
- Pour and spread on top of the biscuit base.
- Place the berries on top.
- Chill for 1 hour.
- Enjoy!
Nutrition Facts : Calories 1105 calories, Carbohydrate 92 grams, Fat 82 grams, Fiber 3 grams, Protein 11 grams, Sugar 52 grams
BERRY CHEESECAKE IN CHOCOLATE CRUST
A basic cheesecake becomes divine when you add a chocolate cookie crust, orange peel and your favorite berries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h5m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom.
- Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust.
- Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours.
- Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with berries.
Nutrition Facts : Calories 365, Carbohydrate 24 g, Cholesterol 125 mg, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg
CHOCOLATE-BERRY CHEESECAKE
Raspberry yogurt and ready-to-spread frosting are the secret ingredients in this easy-to-assemble dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease or spray bottom only of 13x9-inch pan.
- In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 3/4 cup. Press remaining crumbly mixture in bottom of pan.
- In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.
- Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours until chilled. Just before serving, stir strawberries and blueberries into pie filling. Top each serving with berry mixture. Store covered in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 53 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 35 g, TransFat 1/2 g
CHOCOLATE BERRY CHEESECAKE
A fruity sauce accents this fudgy cheesecake, making it perfect for holidays and celebrations, says Charleston, South Carolina field editor Lisa Varner.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- 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 wafer crumbs and butter. Press onto the bottom of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the chocolate, cream, cornstarch and vanilla. Add eggs; beat on low just until combined. Pour filling over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a small saucepan, combine the sugar, cornstarch and cranberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from heat; stir in raspberries. Cool completely. Serve cheesecake with raspberry sauce. Refrigerate leftovers.
Nutrition Facts :
WHITE CHOCOLATE BERRY CHEESECAKE
A stunning no-cook pudding bursting with summer flavours - great for relaxed entertaining
Provided by Good Food team
Categories Dessert
Time 6h25m
Number Of Ingredients 9
Steps:
- Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn't touch the water. Line a lightly oiled 900g loaf tin with cling film.
- Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
- Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
- Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
- To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.
Nutrition Facts : Calories 667 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.01 milligram of sodium
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.
WHITE CHOCOLATE BLUEBERRY CHEESECAKE
What could be better? White chocolate, cheesecake and blueberry topping!
Provided by Scott M.
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.
- Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
- Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
- Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 55.5 g, Cholesterol 147.9 mg, Fat 39.2 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 20.9 g, Sodium 282.7 mg, Sugar 44.6 g
WHITE CHOCOLATE BERRY CHEESECAKE
I have adapted this amazing date food from a better homes and gardens cookbook. Raspberry sauce, chocolate crumb crust. And the taste, the taste! Decadent, delicious and a definite crowd pleaser
Provided by Jcooks4HisLittles
Categories Cheesecake
Time 1h20m
Yield 1 cheesecake, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- FOR SAUCE.
- Thaw berries, do not drain.
- Place half of the berries in a blender or food processor. Blend until smooth. Press berries through a fine mesh sieve and discard seeds, Repeat with remaining berries, reserving 10 -15.
- In a small saucepan stir together the 1/3 cup sugar and the cornstarch. Add sieved berries. Cook and stir until thick and bubbly. Remove from heat, and set aside 2 tablespoons of sauce, along with reserved berries. Cover and chill remaining sauce until serving time,.
- FOR CRUMB CRUST.
- In a medium bowl combine crushed chocolate wafers and melted butter. Press into a 9 inch spring form pan. Set aside.
- Start preheating oven to 350.
- FOR CHEESECAKE.
- In a small saucepan, melt white chocolate over very low heat, stirring constantly. Set aside to cool.
- In a large mixing bowl, combine cream cheese and the 1/2 cup sugar. beat with an electric mixer on medium speed until combined.
- Add eggs, beating just until combined.
- Beat in melted white chocolate again just until combined.
- Spread over crust, and add in reserved berries. You can add them in specific places or just let them fall in randomly which adds an artistic effect.
- Drizzle the reserved raspberry sauce over filling and carefully marble the topping with a knife.
- Bake in a 350 oven for 40-45 minutes or until center appears set when shaken. DO NOT OVERBAKE. Cool for 15 minutes in pan on a wire rack. Loosen crust from side of pan and cool for an additional 30 minutes Remove side of pan. COOL COMPLETELY. Chill for at least 4 hours (preferably 24 hours) before slicing. Serve with remaining sauce.
Nutrition Facts : Calories 470.9, Fat 31.4, SaturatedFat 18.6, Cholesterol 127.7, Sodium 306.9, Carbohydrate 41.6, Fiber 1.7, Sugar 32.8, Protein 7.8
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