Crustless Chocolate Raspberry Cheesecake Recipe 435

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.

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.

CRUSTLESS CHOCOLATE RASPBERRY CHEESECAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 280°F | 140°C. Pour boiling water halfway up the sides of a large, deep baking dish and arrange dish on the lowest rack in the oven (this helps keep the moisture in the oven and prevent the cheesecake from developing deep cracks and drying out). Grease and line an 8-inch round springform cake tin. Set aside. Combine the cream cheese, yogurt and sweetener (or sugar) in a bowl. Beat on low speed until smooth and combined. Fold the cocoa powder through until incorporated into the cream cheese mixture. Add in the eggs and beat again until smooth, for about 1 minute. Add 3/4 cup of the raspberries and one third of the chocolate chips, and gently fold them through. Pour into prepared cake tin; top with the remaining chocolate chips and bake for 40 to 50 minutes on the middle rack in your oven, until just set in the centre (it will still have a little wobble in the centre). Turn oven off and leave the cheesecake inside, with the oven door slightly ajar, to cool slowly for about 1 hour. Once cooled, place on a wire rack to cool completely before covering and placing in the refrigerator to chill for 5 to 6 hours or overnight. When ready to serve, top with the remaining fresh raspberries and drizzle with melted chocolate (optional).

RASPBERRY-CHOCOLATE NO-BAKE CHEESECAKE

Steps:

• Sprinkle crumbs onto bottom of 9-inch springform pan sprayed with cooking spray.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Cool 5 min. Pour into blender. Add cheeses; blend until smooth.
• Pour gelatin mixture into large bowl. Whisk in chocolate until blended. Stir in COOL WHIP. Pour into prepared pan; smooth top with spatula.
• Refrigerate 4 hours or until set. Remove side of pan just before serving. Top with raspberries.

CRUSTLESS CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 inch pie pan with cooking spray.
• Place all ingredients in a large bowl and blend well until well mixed and smooth, about 4 minutes.
• Pour into prepared pie pan.
• Bake for 1 hour.
• Turn off oven.
• Keep cake in oven for 1 hour with heat off.
• Put in refrigerator until well chilled.

COPYCAT CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
• Combine cookie crumbs, 1/4 cup butter, and 2 tablespoons sugar in a bowl; press into the bottom of the prepared pan.
• Beat cream cheese in a bowl using an electric mixer until smooth. Add 1 cup sugar gradually; mix until well blended. Add eggs, 1 at a time; beat at low speed until very smooth.
• Set a heat-proof bowl over a saucepan of boiling water. Break 3 bars of chocolate into pieces and place in the bowl; add 4 tablespoons cream and salt. Stir until melted, about 2 minutes.
• Pour chocolate into cream cheese mixture; blend well. Stir in sour cream and raspberry essence; beat until smooth. Pour into the prepared pan.
• Bake in the center of the preheated oven until set but still soft, about 45 minutes. Do not over bake; the cake will firm up when chilled. Turn off heat; leave cake in oven with door ajar for 45 minutes more. Remove cake from oven; refrigerate in the pan until firm, at least 12 hours.
• Remove cake from pan carefully; transfer to a serving plate. Top with a very thin layer of raspberry jam.
• Set a heat-proof bowl over a saucepan of boiling water. Break remaining 3 bars of chocolate into pieces and place in the bowl; add 3 tablespoons cream. Stir until melted, about 2 minutes. Pour the melted chocolate evenly over the cake. Arrange raspberries on top; refrigerate until set, about 30 minutes.

CHOCOLATE AND RASBERRY CHEESECAKE

Steps:

• Crush up 250g chocolate chip biscuits into a bowl whilst melting 50g butter. Once the butter has melted, add it into the biscuits and stir.
• Whisk 250g mascarpone, 100g caster sugar together with an electric whisk. Then gradually add the double cream making sugar the 1st layer of filling doesn't go to runny, the mixture should be thick enough so that it looks like whipped cream
• Layer the biscuits and the 1st layer of filling so that the biscuits are at the bottom and then put it into the fast freezer.
• Now melt 400g milk chocolate and 200g white chocolate in separate saucepans making sure it doesn't burn. Once it is all melted, put the chocolate into separate bowls to be cooled in the fridge.
• Once all the chocolate is cooled, take the milk chocolate and the half done cheesecake and pour the melted chocolate over the top ensuring the it doesn't seep through the 1st layer of filling. This chocolate layer is the 2nd layer of filling, then place it into the fast freezer.
• Next, wash the raspberries and pat them dry very lightly so that they aren't wet when dealing with them. This is optional but you could dip the raspberries into the white chocolate or after presenting them beautifully on the cheesecake you can drizzle the white chocolate over, all your choice.
• Finally, take the layered cheesecake out of the freezer and layer the raspberries. Then put it back into the fast freezer to set and cool. Enjoy!

SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE

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.

NO CRUST RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• With an electric mixer, beat together the cream cheese and brown sugar until smooth. Beat in the eggs one at a time. Blend in the raspberry pie filling, yogurt, flour, cinnamon, ginger, rum flavoring, and vanilla extract. Pour the filling into a 9" springform pan coated with nonstick cooking spray.
• Bake 1 hour 10 minutes. Remove from the oven and run a knife around the sides to loosen. Let stand at room temperature for 30 minutes.
• Chill the cake in the refrigerator, uncovered, until cold. Then cover with foil and chill at least 4 hours (or up to 3 days).