Creamy Frozen Raspberry Cheesecake Recipes

FROZEN RASPBERRY CHEESECAKES

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of two 4-in. springform pans coated with cooking spray. Freeze 10 minutes. In a small bowl, beat cream cheese, milk and lemon juice until blended. Spread over crust. Freeze 2 hours or until firm., Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries.

FROZEN RASPBERRY CHEESECAKE

Steps:

• Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust. , Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.

RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
• Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

NO-BAKE RASPBERRY CHEESECAKE

Steps:

• Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
• Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
• Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.

FROZEN RASPBERRY SWIRL CHEESECAKE SQUARES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
• Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
• Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
• In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
• Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
• Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
• Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
• Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
• Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.

FROZEN RASPBERRY & WHITE CHOC CHEESECAKE

Steps:

• Brush a 20 x 30cm baking tin with a little oil, then line well with two layers of cling film, leaving overhang for lifting out - or use a tin with a loose bottom. Put the biscuits into a food processor and whizz to crumbs, then tip in the melted butter and mix again. Press the crumbs firmly into the base of the prepared tin, then chill while you make the filling.
• Put the cream and chocolate in a small pan. Melt very gently, stirring, until no lumps of chocolate remain. Clean out the food processor and add the raspberries and creamy chocolate mixture. Whizz together until it can't get any smoother, then rub through a sieve to get rid of the raspberry seeds.
• Put the cream cheese into a mixing bowl with the sugar and the sieved raspberry mixture. Beat with an electric whisk until smooth.
• Let the ice cream soften in a big bowl, but not melt, then fold in the cream cheese mixture a little at a time until well mixed and no ice-cream lumps are visible. Scrape into the prepared tin and level the top. Cover with cling film, not letting it touch the top of the cheesecake, then freeze at least overnight or up to 3 months before serving.
• To serve, remove the covering cling film, lift out the cheesecake, or slide out if in a loose-bottomed tin. Remove any remaining cling film. Decorate the top with fresh raspberries and drizzle with a little more melted white chocolate.