Royal Cheesecake Recipes

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CHOCOLATE ROYALE CHEESECAKE



Chocolate Royale Cheesecake image

This chocolate cheesecake is truly majestic-unbelievably rich and incredibly impressive. Think of those berries on top as an edible tiara.

Provided by My Food and Family

Categories     Recipes

Time 6h30m

Yield Makes 16 servings.

Number Of Ingredients 10

18 vanilla creme-filled chocolate sandwich cookies. finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled slightly
1 tsp. vanilla
4 eggs
1 Tbsp. sifted powdered sugar
1/3 cup mixed berries (blueberries and raspberries)

Steps:

  • Heat oven to 325°F.
  • Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, beat next 3 ingredients with mixer until well blended. Add melted chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour batter over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with powdered sugar and berries just before serving.

Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

ROYAL RASPBERRY CHEESECAKE



Royal Raspberry Cheesecake image

This recipe reminds me of a cheesecake I often enjoyed at a restaurant in British Columbia, where I used to live. It's fit for a king!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 21

3/4 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon finely grated lemon zest
6 tablespoons butter, softened
1 large egg yolk, lightly beaten
1/4 teaspoon vanilla extract
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 teaspoon finely grated lemon zest
1/4 teaspoon vanilla extract
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs, lightly beaten
1 large egg yolk, lightly beaten
1/4 cup whole milk
RASPBERRY SAUCE:
1 package (10 ounces) frozen raspberries, thawed and crushed
1 tablespoon cornstarch
1/2 cup currant jelly
3 cups whole raspberries

Steps:

  • In a bowl, combine the flour, sugar and lemon zest. Cut in butter until mixture is crumbly. Stir in egg yolk and vanilla. Pat 1/2 of mixture on the bottom of a greased 9-in. springform pan with the sides removed. Bake at 400° for 7 minutes or until golden. Cool completely on a wire rack. Attach the sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up the sides and press onto the bottom crust along the sides of pan. Set aside. , For filling, in a large bowl, beat cream cheese, lemon zest and vanilla until smooth. Combine sugar, flour and salt; add to cream cheese mixture, beating until smooth. Add eggs and yolk; beat at a low speed just until combined. Stir in milk. Pour into crust. Place pan on a baking sheet. , Bake at 375° for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, combine the cornstarch and crushed raspberries in a saucepan until blended. Stir in jelly. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; strain to remove berry seeds. Discard seeds. Cool sauce; refrigerate until serving. Just before serving, remove sides of pan. Cut cheesecake into slices; garnish with sauce and fresh berries. Refrigerate leftovers.

Nutrition Facts : Calories 313 calories, Fat 14g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 178mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.

ROYAL CHEESECAKE



Royal Cheesecake image

I almost never get to put the topping on this cake because as soon as I've turned my back usually half has disappeared. Personally, I like it better this way which is why I don't really complain unless I have company coming. With minor adaptions, this comes from Classic kosher Cooking.Prep. time is approximate & includes refrigeration.

Provided by Tante B

Categories     Cheesecake

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup margarine
1 1/4 cups flour, sifted
1 1/4 teaspoons baking powder
1/4 cup sugar
1/3 cup sour cream (or yogurt but I use sour cream)
1 egg yolk
1 pinch salt
4 eggs, separated
3/4 cup sugar
1 1/2 lbs cream cheese, room temperature
2/3 cup sour cream
1 teaspoon vanilla extract
2 tablespoons vanilla instant pudding mix
1 (14 ounce) can cherry pie filling, for top

Steps:

  • Crust Using a pastry blender or 2 knives cut cold margarine into flour, baking powder and sugar until pieces are the size of peas.
  • Stir in sour cream, egg yolk& salt.
  • Form into a ball& refrigerate for at least 1 hour.
  • Roll out into a circle to cover bottom& halfway up sides of a well-greased, 9 inch springform pan (you can also do this with your hands).
  • Filling Beat egg yolks until light, adding half the sugar.
  • Stir in remaining ingredients except egg whites, remaining sugar, and cherry pie filling.
  • Beat egg whites, gradually adding remaining sugar.
  • Beat until able to form stiff peaks.
  • Fold egg white mixture into cheese mixture.
  • Pour into crust.
  • Bake in a preheated 350° oven for 45 minutes.
  • When cool, spread with a can of cherry pie filling.
  • Refrigerate.

ROYAL MARBLE CHEESECAKE



Royal Marble Cheesecake image

I am posting this recipe at the request of another Zaar member. She had the recipe and had lost the cookbook it was in. It came out of the Pillsbury Bake-Off Cookbook in 1965. I will have to admit that I have never tried it, but she assured me that it was the best cheesecake that she had ever eaten. It does look yummy. Of course we all know there's no such thing as bad chocolate anything! LOL I'll have to admit that I guessed at the prep time and only put down the time the cheesecake is in the oven as passive work time. I did not list the time for cooling and chilling the cake.

Provided by Julie in TX

Categories     Cheesecake

Time 2h45m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup semisweet chocolate morsel
1 cup flour
1 cup sugar, plus
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter
3 (8 ounce) packages cream cheese, room temperature
2 teaspoons vanilla extract
6 eggs, separated
1 cup sour cream

Steps:

  • Preheat Oven to 400 degrees.
  • Melt the chocolate in the top of a double boiler, over hot water.
  • Combine 3/4 cup flour, 2 tablespoons sugar and salt.
  • Cut in butter until particles are fine.
  • Stir in 2 tablespoons chocolate.
  • Press into the bottom of a 9 inch springform pan.
  • Bake for 10 minutes.
  • In a large mixing bowl, cream 1 cup of sugar and the cream cheese.
  • Blend in 1/4 cup flour and the vanilla extract.
  • Add the egg yolks and beat well.
  • Blend in the sour cream.
  • In a separate bowl, beat the egg whites until soft peaks form.
  • Fold the beaten egg whites into the cream cheese mixture, making sure it is thoroughly mixed.
  • Combine the remaining chocolate mixture with 1 3/4 cups of the cream cheese mixture.
  • Pour 1/2 of remaining cream cheese mixture into prepared crust.
  • Spoon 1/2 of chocolate mixture over the top of the cream cheese mixture in the crust.
  • Pour the remaining cream cheese mixture over the top of this and then spoon on the remaining chocolate mixture.
  • Cut through the batter with a spatula to create the marble effect.
  • Put the cheesecake into the 400 degree oven and immediately turn the oven down to 300 degrees.
  • Bake for 1 hour.
  • Turn the oven off and let the cheese sit in the closed oven for 1 hour.
  • Cool on a rack away from drafts for 2-3 hours.
  • Chill at least 6 hours before serving.
  • To cut, use a wet, hot, sharp knife.

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