Raspberry Mirror Cheesecake Recipes

RASPBERRY MIRROR CHEESECAKE

Steps:

• Stir cookie crumbs with butter until moistened.
• Press evenly onto bottom of a 9 inch springform pan.
• Centre pan on square piece of tin foil,press foil up to cover sides of pan.
• Bake at 325 for 5 minutes.
• Set aside.
• In a large bowl set over hot water (not boiling),melt chocolate,set aside and let cool to room temperature.
• In a separate bowl beat cream cheese with sugar for 2 minutes or until smooth& light.
• Beat in eggs one at a time scraping down sides of bowl often.
• Beat in vanilla.
• Stir half of the cream cheese mixture into cooled chocolate;scrape onto baked crust.
• Very gently pour remaining cream cheese mixture evenly over top.
• Set springform pan in a larger pan with sides;pour enough hot water to come 1 inch up side of pan.
• Bake at 325 for 1 hour or until no longer shiny and top does not jiggle.
• Turn oven off.
• Let cool in oven for 1 hour.
• Remove from oven and water;let cool to room temperature.
• Refrigerate, uncovered until chilled.
• Meanwhile press thawed raspberries through fine sieve to make 3/4 cup juice.
• In saucepan, bring juice,and sugar to a boil over medium-high heat;cook stirring, for 30 seconds or until dissolved.
• Whisk 1/4 cup into gelatin in bowl;let stand for 1 minute.
• Stir in remaining raspberry mixture.
• Refrigerate glaze, stirring often, for about 1 hour or until consistency of liquid honey.
• Pour over chilled cake,gently spreading with back of spoon to evenly cover top.
• Refrigerate for 1 hour or until glaze is set.
• **Cheesecakecan be covered and refrigerated up to 2 days before adding glaze****Some fresh mint, rose petals and a few fresh raspberries make an attractive& elegant garnish!
• **.

NO-BAKE RASPBERRY CHEESECAKE

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.