Chocolateraspberrycheesepie Recipes

CHOCOLATE RASPBERRY CHEESECAKE

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.

EASY CHOCOLATE-RASPBERRY CHEESE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat cream cheese in a large bowl until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla extract; mix well.
• Arrange raspberries on the bottom of the pie crust and slowly pour cream cheese mixture on top.
• Bake in the preheated oven until center is almost set, 30 to 35 minutes. Let cool completely, about 30 minutes.
• Combine cream and chocolate in a small saucepan over low heat, stirring until melted and smooth, 3 to 5 minutes. Pour chocolate glaze over the cooled pie and refrigerate until ready to serve.

CHOCOLATE RASPBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

CHOCOLATE AND RASPBERRY CHEESECAKE

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.

CHOCOLATE RASPBERRY CHEESECAKE PIE

Steps:

• Preheat oven to 350F(180C).
• With mixer, beat cream cheese until fluffy.
• Gradually add in sweetened condensed milk until smooth.
• Add egg, lemon juice, and vanilla extract; mix well.
• Arrange raspberries on bottom of pie crust that has been taken out of the "store" plate and placed in a glass one.
• Very slowly pour cheese mixture over fruit.
• Bake for 30-35 minutes or until center is almost set.
• Cool completely.
• Prepare Chocolate Glaze:.
• In small saucepan over low heat, melt chocolate squares with whipping cream.
• Cook and stir until thick and smooth.
• Remove from heat.
• Top cheesecake with chocolate glaze and chill.
• Garnish with raspberries &/or mint sprigs.

CHOCOLATE RASPBERRY CHEESECAKE

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.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
• Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, beating well after each addition.
• Blend in sour cream and vanilla; pour over crust.
• Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
• Add red raspberry preserves; mix well.
• Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
• Bake at 325°F for 1 hour and 25 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Melt chocolate pieces and whipping cream over low heat stirring until smooth.
• Spread over cheesecake.
• Chill.
• Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.