Raspberry Ribbon Cheesecake Recipe 455

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RASPBERRY RIPPLE CHEESECAKE RECIPE BY TASTY



Raspberry Ripple Cheesecake Recipe by Tasty image

Here's what you need: digestive biscuit, unsalted butter, cream cheese, condensed milk, vanilla extract, raspberry, caster sugar, water

Provided by Dhruv Vohra

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

3 cups digestive biscuit
½ cup unsalted butter, melted
2 ¼ cups cream cheese
14 oz condensed milk, 1 can
1 teaspoon vanilla extract
2 ½ cups raspberry
¼ cup caster sugar
½ cup water

Steps:

  • For the crust, whirl biscuits and melted butter in a food processor until a chunky crumb develops. Then dump the buttery cookie crumble into a springform pan, spreading the mixture evenly over the bottom and pushing it up against the edges so a nice crust develops.
  • For the ripple, combine raspberries, sugar, and water in a pot over medium heat. Bring the mixture to a steady simmer, and let it bubble for 20-40 minutes, stirring occasionally, until the raspberries break down and it thickens into a cohesive sauce.
  • For the filling, whisk together cream cheese and condensed milk, adding the extract along the way. Whisk until the ingredients are combined and the mixture is smooth. Pour the filling over the crust, spreading it evenly. Then add several dabs of the raspberry mixture on top. Run a couple of toothpicks or a skewer through the filling, from raspberry dab to raspberry dab, creating swirls throughout.
  • Refrigerate for at least 3 hours.
  • Enjoy!

Nutrition Facts : Calories 749 calories, Carbohydrate 67 grams, Fat 48 grams, Fiber 3 grams, Protein 11 grams, Sugar 42 grams

RASPBERRY RIBBON CHEESECAKE



Raspberry Ribbon Cheesecake image

Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!-Peggy Frazier, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 17

2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
RASPBERRY SAUCE:
2-1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
FILLING/TOPPING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large egg whites
1 cup heavy whipping cream
2 to 3 tablespoons orange juice
1-1/2 cups fresh or frozen unsweetened raspberries, thawed

Steps:

  • Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm., In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. , In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. , Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. , Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. , Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.

Nutrition Facts : Calories 286 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.

RASPBERRY CHEESECAKE



Raspberry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 14h

Yield 12 to 15 servings

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

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.

RASPBERRY RIBBON CHEESECAKE PIE



Raspberry Ribbon Cheesecake Pie image

This attractive pie is a favorite of mine for family gatherings. But I have to bake more than one because some of my relatives worry that they won't get a piece!

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1 tablespoon all-purpose flour
1 can (14 ounces) sweetened condensed milk
3 tablespoons plus 1 teaspoon lemon juice, divided
1 egg, lightly beaten
1 graham cracker crust (9 inches)
1/2 cup seedless raspberry preserves
Fresh raspberries and mint, optional

Steps:

  • In a small bowl, beat cream cheese and flour until smooth. Beat in milk and 3 tablespoons lemon juice. Add egg; beat on low speed just until combined. Pour half of the filling into crust. , In a small bowl, combine preserves and remaining lemon juice. Drop two-thirds of the mixture by teaspoonfuls over filling; cut through with a knife to swirl. Top with remaining filling and preserves; cut through with a knife to swirl. , Bake at 300° for 60-65 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled. Garnish with raspberries and mint if desired.

Nutrition Facts :

RASPBERRY-SWIRL CHEESECAKE



Raspberry-Swirl Cheesecake image

Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h5m

Yield Serves 8 to 10

Number Of Ingredients 9

1 cup finely ground graham crackers (5 ounces; about 8 sheets)
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries (about 1 1/2 cups)
32 ounces cream cheese, room temperature
1 pinch kosher salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Steps:

  • Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
  • Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
  • Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
  • Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
  • Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
  • Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

CHOCOLATE RIBBON CHEESECAKE



Chocolate Ribbon Cheesecake image

Oh my-chocolate cookie, coconut and pecan crust a cream cheese filling and a chocolate topping. Decadent and perfect for the holiday! Adapted from a 2007 calender!

Provided by Sharon123

Categories     Cheesecake

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

30 Oreo cookies, crushed
1/2 cup margarine, melted or 1/2 cup butter
1/4 cup pecans, chopped
1/4 cup sweetened flaked coconut
4 (8 ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1/2 cup whipping cream
6 semi-sweet chocolate baking squares

Steps:

  • Preheat the oven to 350*F>.
  • Mix crushed cookies, margarine, pecans and coconut: press firmly into the bottom of a 13"x9" baking pan. Chill while preparing filling.
  • Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until mixed well. Add the eggs, one at a time, mi,ing on low speed after each addition until just blended. Pour over the crust.
  • Bake 40 minutes or until the center is almost set. Cool, then chill in fridge 3 hours and up to overnight.
  • Place whipping cream and chocolate in a small saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Chill 15 minutes or until chocolate is firm. Store any leftover cheesecake in the fridge.
  • To make this special:.
  • Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl and microwave on Medium 1 minute, stirring after 30 seconds. Stir until the chocolate is totally melted. Pour it into a small reclosable plastic bag. Snip off one small corner from the bottom of bag; twist top of bag to squeeze chcolate from bag to pipe a special message, such as Love You, Greetings, etc. on top of cheesecake. Enjoy!

Nutrition Facts : Calories 664.4, Fat 50.6, SaturatedFat 24.9, Cholesterol 167.2, Sodium 466.9, Carbohydrate 47.3, Fiber 1.9, Sugar 35.8, Protein 10.3

RASPBERRY RIBBON CHEESECAKE



Raspberry Ribbon Cheesecake image

I love this recipe because it combines two of my favorite foods, raspberries and cheesecake. I don't make it often because it's time consuming, but it's definitely worth the hassle. I found this recipe in Taste of Home magazine.

Provided by Jennifer

Categories     Cheesecake

Time 2h15m

Yield 12-16 serving(s)

Number Of Ingredients 15

2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
2 1/2 cups unsweetened raspberries, fresh or frozen thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 egg whites
1 cup whipping cream
2 -3 tablespoons orange juice
1 1/2 cups raspberries, fresh or frozen thawed

Steps:

  • Combine all ingredients for crust and press into the bottom and 1- 1/2 inches up the sides of a greased 9- inch springform pan.
  • Chill crust for one hour or until firm.
  • To make raspberry sauce, puree 2- 1/2 cups of raspberries in a blender.
  • Press pureed raspberries through a sieve in order to remove seeds; discard seeds.
  • Add water to pureed raspberries, if necessary, to measure 1 cup.
  • In a saucepan, combine sugar and cornstarch.
  • Stir in pureed raspberries; allow mixture to come to a boil.
  • Boil for 2 minutes, stirring constantly.
  • Remove saucepan from heat; stir in lemon juice and set aside.
  • In a large mixing bowl, beat cream cheese, sugar,flour, and vanilla until fluffy.
  • Add egg whites; beat on low speed until just blended.
  • Stir in whipping cream.
  • Pour half of the cream cheese mixture in to the crust.
  • Top cream cheese with 3/4 cup of the raspberry sauce.
  • (Cover and refrigerate remaining sauce) Spoon the remainder of the cream cheese mixture over the top of the raspberry sauce.
  • Bake at 375 degrees for 35- 40 minutes or until center of the cheesecake is almost set.
  • Remove from oven; immediately run a knife around the edge of the pan to loosen crust.
  • Cool cheesecake on a wire rack for 1 hour.
  • Refrigerate cheesecake overnight.
  • To make topping, add orange juice to the refrigerated raspberry sauce.
  • Gently fold in raspberries.
  • Spoon over cheesecake.

RASPBERRY RIBBON CHEESECAKE RECIPE - (4.5/5)



Raspberry Ribbon Cheesecake Recipe - (4.5/5) image

Provided by Booper-2

Number Of Ingredients 18

CRUST:
2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
RASPBERRY SAUCE:
2 1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
FILLING:
3 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 tablespoons all purpose flour
1 teaspoon vanilla extract
2 egg whites
1 cup heavy whipping cream
2 to 3 tablespoons orange juice
1 1/2 cups fresh or frozen unsweetened raspberries, thawed

Steps:

  • CRUST: Combine the first three ingredients. Press into bottom and 1 1/2 inches up the sides of a greased 9 inch spring form pan. Chill 1 hour or until firm. RASPBERRY SAUCE: In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in lemon juice and set aside. FILLING: In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. Pour half of the filling into prepared crust. Top with 3/4 cup raspberry sauce. Cover and refrigerate remaining sauce. Carefully spoon remaining filling over sauce. Bake at 375°F for 35 to 40 minutes or until center is nearly set. Remove from oven. Immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake to serve.

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