WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce.
Provided by Sally
Categories Dessert
Time 5h5m
Number Of Ingredients 14
Steps:
- The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- In a food processor or blender, pulse the whole Oreos into a fine crumb-you should get about 2 cups of crumbs. Stir the cookie crumbs and melted butter together in a medium size bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.
- Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don't let it solidify!
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.
- Pour half of the cheesecake filling onto the crust. It's ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It's ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.
- Bake for 32-36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.
- To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
- Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.
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
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 CHEESECAKE FLOATS
Make and share this Raspberry Cheesecake Floats recipe from Food.com.
Provided by gailanng
Categories Shakes
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place 1 cup raspberries, 1/2 sugar and lemon zest in a small saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Let cool 10 minutes.
- Place milk, cream cheese, 1 cup sugar and vanilla in a blender along with the cooked raspberries (reserve most of the raspberry juice to garnish the floats).
- Blend until smooth and frothy.
- Pour evenly into four parfait glasses.
- Place one scoop of ice cream into each glass.
- Top with whipped cream, fresh raspberries and a drizzle of reserved raspberry juice.
Nutrition Facts : Calories 734.7, Fat 33.2, SaturatedFat 19.2, Cholesterol 112.1, Sodium 295.1, Carbohydrate 103, Fiber 2.5, Sugar 98, Protein 9.4
BAKED RASPBERRY & LEMON CHEESECAKE
A rich and creamy baked cheesecake that makes a great dinner party dessert
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 2h5m
Number Of Ingredients 10
Steps:
- Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
- In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.
Nutrition Facts : Calories 611 calories, Fat 38.8 grams fat, SaturatedFat 23.4 grams saturated fat, Carbohydrate 53.6 grams carbohydrates, Sugar 37.2 grams sugar, Fiber 1.4 grams fiber, Protein 11.3 grams protein, Sodium 1.2 milligram of sodium
NO-BAKE RASPBERRY CHEESECAKE
Customise our raspberry cheesecake by adding white chocolate, yogurt or mascarpone, or, for a richer base, swap the digestive biscuits for shortbread
Provided by Samuel Goldsmith
Categories Dessert
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 459 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.79 milligram of sodium
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NO BAKE RASPBERRY CHEESECAKE - MOM ON TIMEOUT
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5/5 (5)Category DessertCuisine AmericanCalories 449 per serving
- In a large bowl, beat together cream cheese and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add in the sour cream, whipped topping (or whipped cream), and vanilla extract. Beat until well incorporated.
- Pour cream cheese mixture into graham cracker crust and smooth until filling reaches the edges. Set aside for now.
- Heat raspberry jam in a microwave for 15-20 seconds or until it thins and becomes easy to work with.
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- Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) springform pan with baking/greaseproof paper (make sure that you line both the bottom and the sides of the pan).
- Reduce the oven temperature to 285ºF (140ºC).Tip: If your springform pan isn't 100% leak-proof, I recommend that you also get a baking sheet ready to place the cheesecake on it before it goes into the oven. This will catch any small leaks of butter from the cheesecake base, and prevent any smoking or burning at the bottom of your oven.
- Add the 200g of raspberries (either fresh or frozen) and the sugar to a saucepan. Cook over medium-high heat with occasional stirring until the raspberries have softened and released their juices.
- Once the cheesecake is fully chilled, remove it out of the springform pan and onto a serving plate.
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Cuisine AmericanTotal Time 3 hrs 10 minsCategory Dessert
- In a bowl combine the graham crackers, sugar, cinnamon and melted butter. Let it rest for around 2 minutes so the crackers can soak up the butter. Transfer to the prepared baking pan and press firmly. Take to the oven and bake for 8 minutes. Remove from the oven and let it cool.
- In the meantime prepare the filling. In a bowl beat cream cheese and sugar together. Add eggs, heavy cream, vanilla and lemon juice and zest. Beat until everything is just incorporated.
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