Raspberry Cheesecake Fluff Recipes

RASPBERRY CHEESECAKE FLUFF SALAD RECIPE

Steps:

• In a large bowl, mix together pudding mixes, yogurt, and Cool Whip (you'll have to really beat it to get out all the lumps!).
• Fold in the berries (the more that you stir them in, the more that they will turn your salad pink).
• Cover and chill until serving time.

FAT FREE RASPBERRY CHEESECAKE FLUFF ( WW )

Steps:

• Heat 1 cup of water to boiling.
• Place Jello in a deep mixing bowl and pour in the boiling water. Stir until the gelatin dissolves.
• Then stir in a cup cold water and the raspberries.
• Let it sit 5 minutes or so to cool off some.
• Sprinkle the pudding into the Jello/raspberry mixture.
• Beat with your electric mixer, on high, for 2 minutes or until all lumps dissolve.
• Fold in the Cool Whip.
• Divide into (8) individual serving dishes. (the recipe makes about 44 ounces so each dish needs to hold ~ 3/4 cup).
• Garnish with another raspberry or 2 if you're feeling frisky. After all, they're "free". ;-).
• Chill until set.
• Enjoy for 8 times then make another batch. Maybe use SF, FF white chocolate pudding this time!

RASPBERRY CHEESECAKE FLUFF

Steps:

• Add the raspberries and ¾ c. sugar to the food processor and pulse a few times just until the berries are finely chopped. Set this mixture aside.
• In a mixing bowl, combine cream cheese and remaining ½ c. sugar and mix with the paddle blade until smooth.
• Switch to the whipping attachment and pour in the heavy whipping cream,
• Add in coconut extract if desired.
• On low speed, whip the mixture until it thickens a bit and you can build the speed to high. Whip until stiff peaks form.
• Gently fold in the raspberry/sugar mixture, marshmallows, and unsweetened coconut (optional).
• Refrigerate for several hours and serve garnished with a bit of coconut.

RASPBERRY FLUFFY CHEESECAKE

Steps:

• Preheat the oven to 300 ºF (150 ºC). Grease a 9-inch (23 cm) springform pan and line the bottom and sides with parchment paper and wrap the outside of the pan in foil and folding the foil over the top of the pan so that it secures the parchment in place (this helps to prevent the cheesecake from shrinking. Place the pan into a roasting pan or other dish that can be filled with water.
• In a medium saucepan, whisk the cream cheese, milk, butter and vanilla bean paste over medium heat until smooth and melted. Remove from the heat.
• Sift the flour with ¼ cup (50 g) of the granulated sugar with the cornstarch in a large mixing bowl. Stir in the lemon zest. Pour in the cream cheese mixture and whisk until smooth. Whisk in the egg yolks.
• Whip the egg whites on high speed until they are frothy and gradually pour in the remaining ½ cup (100 g) of sugar, continuing to whip until the whites hold a soft peak when the beaters are lifted. Fold a third of the whites into the cheesecake base the then fold in the remaining two-thirds. Pour the batter into the prepared pan. Pour boiling water into the roasting pan and bake the cheesecake for about an hour, until it longer jiggles in the centre (and it's OK if it browns on top a little). Turn the oven off and prop open the oven door and let the cheesecake sit for 1 hour. Remove the cheesecake to a cooling rack and let it cool for about 15 minutes before removing the springform ring and parchment from the sides. Cool the cheesecake to room temperature and then chill it for at least 2 hours before finishing.
• To decorate the cheesecake, arrange raspberries to completely cover the top of the cheesecake. Melt the raspberry jelly in a small saucepan over medium-low heat, whisking until smooth. Brush the warm jelly over the berries and chill until ready to serve.
• Place the berries into a saucepot and crush them using a potato masher. Add the water and bring the berries to a simmer over medium heat and cook, stirring occasionally, until they are soft, about 5 minutes. Remove the pot from the heat.
• Prepare a jelly bag (or fine strainer double-lined with cheesecloth) over a bowl. Pour in the warm berries and let drain (without pressing) for at least 3 hours (or in the fridge overnight).
• Measure out 2 cups (500 mL) of the raspberry juice and place this in a saucepan 9save the raspberry pulp for smoothies of sorbet). Bring the juice to a simmer over medium-high heat and add the sugar. Once the sugar has fully dissolved and is boiling (stir often), add the pectin, return to a simmer, stir for a minute and remove from the heat. Pour the jelly into jars, allow to cool and then chill.

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.

RASPBERRY FLUFF

Steps:

• In a large bowl mix 1 cup boiling water with raspberry jello. Mix until jello is completely dissolved.
• Add yogurt and mix well.
• Add cool whip and mix well.
• Pour or spoon into dessert cups.
• Chill until set.