Chocolate Raspberry Cheesecake Sundae Parfaits Recipes

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CHOCOLATE RASPBERRY CHEESECAKE



Chocolate Raspberry Cheesecake image

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

2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
3 tablespoons ReaLemon® lemon juice from concentrate
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 (6 ounce) ready-made graham cracker crumb crust
2 ounces semisweet chocolate
¼ cup whipping cream

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

CHOCOLATE RASPBERRY MARQUESS



Chocolate Raspberry Marquess image

This is a velvety chocolate mousse and raspberries atop a layer of chocolate cake. Make in individual round molds and wrap each in dark chocolate embellished with white chocolate squiggles. Serve with Raspberry Sauce.

Provided by Food Network

Categories     dessert

Time 1h44m

Yield about 1 1/2 cups

Number Of Ingredients 23

1 Chocolate Butter Sheet Cake, recipe follows
Raspberry Simple Syrup, recipe follows
1 pint fresh raspberries plus 1 pint fresh raspberries for optional garnish
10 ounces very bittersweet (70 percent cocoa liqueur) chocolate, chopped in 1/8-inch pieces
7 ounces (14 tablespoons) plus 2 ounces (4 tablespoons) unsalted butter, cut into pieces
1/2 cup heavy cream
6 eggs
3/4 cup sugar
1/4 cup fine quality raspberry flavored liqueur, such as Chambord
5 ounces unsalted butter, softened
7 eggs separated
4 ounces bittersweet chocolate, melted
1/8 teaspoon cream of tartar
1 cup less 2 tablespoons (7 ounces) sugar
1 cup and 2 tablespoons (4 ounces) sifted cake flour
1/4 cup sugar
1/3 cup water
2 tablespoons raspberry sauce
1 teaspoon fine quality raspberry-flavored liqueur, optional
2 cups raspberries (fresh or frozen)
1/4 cup sugar
2 teaspoons fresh-squeezed lemon juice
1 tablespoon raspberry-flavored liqueur

Steps:

  • Place 12 (2 3/4-inch round by 1 1/2-inches tall) steel individual cake rings on a parchment lined sheet pan. (Alternately, you can use 1 large 9-inch round by 2 1/2-inch tall metal dessert ring). Cut 12 circles from the Chocolate Butter Sheet Cake and put 1 in the bottom of each metal ring. Using a pastry brush, moisten each cake with Raspberry Simple Syrup. Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles.
  • Melt the chocolate and 7-ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Remove from the double boiler but keep the mixture warm and liquid.
  • Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed.
  • Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl. Place over gently boiling water; the bowl should not touch water. Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees on a thermometer. Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch.
  • Whisk the egg mixture into the melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain.
  • Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries. With a flat knife, scrape the mousse to make it level with tops of the rings. Cover and refrigerate at least 8 hours, until firm.
  • To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release. Wrap a chocolate band around each torte, if desired. You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards or chocolate leaves on top.
  • Preheat oven to 325 degrees F. Brush the sides of a 12 by 16-inch sheet pan with melted butter or cooking spray, and dust lightly with flour with cooking spray. Line the bottom with a rectangle of parchment or waxed paper.
  • Cream the butter in a bowl, using an electric mixer until it is very light and aerated. Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions. Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated.
  • Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer. When they are frothy, gradually add the sugar, whipping until soft peaks form. Fold the whites into the yolk mixture.
  • Sift the flour onto the batter and gently fold it in. Spread evenly into the prepared pan. Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top. Cool.
  • Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear: do not boil. Stir in raspberry sauce and the liqueur, if using.
  • In a blender or a food processor, puree the raspberries with the sugar, lemon juice, and liqueur. Strain through a fine sieve to remove the seeds. Refrigerate. .

CREAMY MOCHA CHOCOLATE AND RASPBERRY PARFAIT



Creamy Mocha Chocolate and Raspberry Parfait image

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 13

Two 10 1/2-ounce containers Mori-Nu lite, silken tofu
3 tablespoons maple syrup
1/4 cup packed brown sugar
2 tablespoons Tia Maria or other coffee liqueur
1/3 cup plus 1 tablespoon good quality cocoa powder
2 teaspoons instant espresso
1/4 teaspoon ground cinnamon
2 1/2 cups fresh raspberries, well rinsed, or frozen, thawed
1/3 cup fresh orange juice
Juice of 1/2 lemon
2 tablespoons granulated sugar
1/2 cup raspberries
4 mint leaves

Steps:

  • To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate.
  • To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.
  • Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.

Nutrition Facts : Calories 133, Fat 2 grams, Protein 8 grams

CHOCOLATE RASPBERRY CHEESECAKE



Chocolate Raspberry Cheesecake image

Number Of Ingredients 10

1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 egg
3 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 Keebler® Ready Crust® chocolate cookie crumb pie crust
CHOCOLATE GLAZE
1/4 cup whipping cream
2 (1-ounce) squares semi-sweet baking chocolate, chopped

Steps:

  • 1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. 2. Add egg, lemon juice and vanilla, mixing until just combined.3. Arrange raspberries in crust. Slowly pour cheese mixture over berries. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour. 4. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.5. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

RASPBERRY SWIRL CHEESECAKE PIE



Raspberry Swirl Cheesecake Pie image

Number Of Ingredients 6

1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/4 cup lemon juice, divided
1 egg
1 Keebler® Ready Crust® chocolate cookie crumb pie crust or graham cracker pie crust
1/2 cup seedless red raspberry preserves

Steps:

  • 1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of the lemon juice. Add egg, beating until just combined.2. Pour half of cream cheese mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust.3. Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.4. Bake at 300°F for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.5. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds

Nutrition Facts : Nutritional Facts Serves

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