RUBY CHOCOLATE CHEESECAKE DIP
Cream cheese is whipped with fruity and tangy ruby cacao to make this pretty pink and fluffy dip. Serve with graham crackers, apple slices, or strawberries.
Provided by fabeveryday
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Place ruby cacao wafers into a microwave-safe bowl. Heat in the microwave in 20-second increments, stirring in between, until completely melted.
- Combine melted ruby cacao with cream cheese in a mixing bowl and whip until completely combined. Spoon into a serving dish and serve with sections of graham crackers.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 23 g, Cholesterol 47.8 mg, Fat 23.1 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 8.5 g, Sodium 204.2 mg, Sugar 3.7 g
CHOCOLATE COOKIE CHEESECAKE DIP
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the cream cheese, mascarpone, brown sugar, vanilla and salt in a medium bowl. Mix together with a rubber spatula until smooth and combined. Add the crushed cookies and fold together. Refrigerate until ready to serve. (The dip is best if made at least 1 hour in advance.) Bring to room temperature for 30 minutes before serving.
CHOCOLATE CHIP CHEESECAKE DIP
This dip is addicting! Imagine a chocolate chip cheesecake batter that is safe to eat. Served with graham crackers, this dip will quickly become a family favorite. Keep refrigerated until ready to serve.
Provided by Angela Naumann
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 5m
Yield 10
Number Of Ingredients 6
Steps:
- Beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar, brown sugar, and vanilla to the cheese mixture; stir. Stir chocolate chips through the cheese mixture.
Nutrition Facts : Calories 290 calories, Carbohydrate 23.2 g, Cholesterol 49.4 mg, Fat 22.3 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 13.9 g, Sodium 71.2 mg, Sugar 21 g
CHEESECAKE FACTORY RUBY CHOCOLATE RASPBERRY CHEESECAKE
Okay, you got me, The Cheesecake Factory doesn't actually have a Ruby Chocolate Raspberry Cheesecake on their menu. But this is how I would imagine it would taste like if they did. Have you ever tried ruby chocolate before? It's the bees knees! :)
Provided by Jardin Violette
Categories Cheesecake
Time 3h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 19
Steps:
- Note: For best results, bake 24 hours in advance.
- Crust: Preheat oven to 325 degrees.
- Combine all nut meals and vanilla wafer crumbs with melted butter.
- Press into a 9 inch oiled springform pan. Cover as much of the inner pan as possible.
- Bake crust at 350 degrees for 10 minutes. Set aside for 30 minutes.
- Cheesecake Filling: In advance, leave cream cheese, sour cream and eggs outside fridge to make them room temperature.
- With beater set to low speed, beat the cream cheese until light and fluffy.
- Add the sugar in small amount and beat until combined.
- Add each egg one at a time and beat after each egg until combined.
- Add the flour, almond extract and melted ruby chocolate.
- Add the sour cream last.
- Pour filling into the cooled crust.
- Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil. Make sure there are no leaks! Set in a large roasting pan lined with a dish towel. Bring 4 cups of water to a boil.
- Set foil lined pan into the roasting pan. Add boiling water until it reaches halfway up the sides of the foil barrier.
- Bake cheesecake at 325 degrees for 1 hour.
- When time is up, turn oven off, prop open oven door and leave in oven for one hour.
- After one hour, remove from oven.
- Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
- Raspberry sauce: Add the raspberries, sugar, water, and lemon juice to a medium saucepan.
- Cook over medium heat stirring often until the mixture comes to a boil.
- In a small bowl mix together the cold water and cornstarch. Stir the mixture into the boiling raspberry sauce. Cook until the berries are melted down but still chunky.
- Remove the pan from the heat and stir in the almond and salt.
- Allow the sauce to cool. Pour onto the cooled cheesecake.
Nutrition Facts : Calories 640.7, Fat 49.5, SaturatedFat 24.8, Cholesterol 209.9, Sodium 360.6, Carbohydrate 41.6, Fiber 3.1, Sugar 33.2, Protein 12.2
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RUBY CHOCOLATE CHEESECAKE - SPRINKLE BAKES
From sprinklebakes.com
5/5 (1)Servings 10Cuisine AmericanCategory Dessert
- Make the cheesecake: In a large bowl, mix the crumbs, and sugar. Add the butter and mix well. Press evenly into the bottom of an ungreased 9 inch spring form pan.
- In a nonstick skillet over low heat, or in the bowl of a double boiler, add the ruby chocolate and stir until melted. Add to the bowl of an electric mixer. With the mixer running add the cream cheese and mix until combined (this mixture may look lumpy/curdled at first, do not be alarmed). Add the sweetened condensed milk and beat until smooth.
- In a small saucepan combine the water and gelatin. Let stand until bloomed, about 1 minute. Place over medium-low heat until melted. Mix the gelatin into the cream cheese mixture. With the mixer running on low speed, pour in the heavy cream. Beat on high speed until the mixture is well combined. Mix in the food color, if using. Pour the mixture over the shortbread crust and place in the freezer until solid, about 4 hours or overnight.
- Make the ruby ganache: Heat 1/2 cup of heavy cream over medium-low heat until hot but not boiling. Remove from the heat and add the callets. Let stand 1 minute. Beat the ingredients together using a small whisk. Whisk in food color, if using. Pour the ganache into a shallow dish and refrigerate until the mixture is piping consistency, about 10 minutes (mixture should be firm enough to hold its shape, but lax enough to easily press through a piping bag with a small star decorator tip). When the mixture is the correct consistency, place it in a piping bag fitted with a small open star decorator tip. Pipe ganache into dollops (or kisses) on a plate, and transfer to the freezer to firm.
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