FROZEN RASPBERRY CHEESECAKE
I got this recipe from my sister years ago and like to fix it when times are rushed. It's fancy enough for the most special occasions but so easy to prepare with ingredients I always have on hand. Try varying the juices and fruits. -Donna Rear, Red Deer, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 319 calories, Fat 22g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 186mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
FROZEN RASPBERRY SWIRL CHEESECAKE SQUARES
This frozen raspberry-cream cheese dessert is spectacular and can be made ahead since it is served frozen.
Provided by LMLSCA
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h25m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 46.7 g, Cholesterol 152.8 mg, Fat 27.8 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 16.4 g, Sodium 235.4 mg, Sugar 40.1 g
NO-BAKE RASPBERRY CHEESECAKE
That it's a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
- Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
- For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
- Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.
RASPBERRY SWIRL FROZEN DESSERT
Rich, creamy and delicious describe this raspberry treat. It's so luscious it's worth the time it takes to make it. -Karen Suderman, Sugar Land, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside., In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form. , In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside., Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries., Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.
Nutrition Facts : Calories 217 calories, Fat 9g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 164mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
FROZEN RASPBERRY SWIRL CHEESECAKE SQUARES
This frozen raspberry-cream cheese dessert is spectacular and can be made ahead since it is served frozen.
Provided by LMLSCA
Categories Cheesecake
Time 3h25m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 46.7 g, Cholesterol 152.8 mg, Fat 27.8 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 16.4 g, Sodium 235.4 mg, Sugar 40.1 g
RASPBERRY-SWIRL CHEESECAKE BARS
Delight your guests with these beautiful raspberry cheesecake bars made using chocolate wafer cookies - a perfect baked dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In medium bowl, mix cookie crumbs and butter. Press into pan. Bake 12 minutes. Cool 15 minutes.
- Meanwhile, in another medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, beating just until blended. Beat in flour and almond extract. Pour over cooled crust. Drop jam by teaspoonfuls over batter; swirl jam through batter with knife for marbled design.
- Bake 30 to 40 minutes or until set. Cool completely on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 5 rows by 4 rows; top each bar with 1 raspberry. Store in refrigerator.
Nutrition Facts : Calories 189, Carbohydrate 16 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 168 mg
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