CHOCOLATE RASPBERRY CHEESECAKE CRUMB CAKE
Chocolate Raspberry Cheesecake Crumb Cake is delicious dessert for chocolate lovers.
Provided by Vera Z.
Categories dessert
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, then spray bottom and sides of the pan with nonstick cooking spray, set aside.
- In a large bowl stir together flour, cocoa powder, baking powder, salt, brown sugar and sugar.
- Add butter in dry ingredients mixture and work it with hands or press with a fork (you can use the mixer if you prefer). Work it until it's grainy.
- Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it's to sandy squeeze it with your fingers to make pea size crumbs.
- Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
- To make the filling mix together cream cheese, vanilla, sugar and corn starch to combine. Add eggs and mix just to combine, do not overdo it.
- Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of raspberries over the filling. Spread remaining cheesecake mixture. Top with raspberries and remaining crumbs.
- Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 50-60 minutes, until the center has set.
- To make the glaze stir together powdered sugar and milk or cream. If it's too thin add powdered sugar, if it's too thick add more milk. Drizzle over cooled cake
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
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 RASPBERRY CHEESECAKE
As a dairy farmer's wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I'm out of cream cheese, it's time to go to the grocery store! -Wendy Barkman, Breezewood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 211mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
WHITE CHOCOLATE RASPBERRY CHEESECAKE
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.
Provided by Cindy Catudal Shank
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10h
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g
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
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.
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