CHOCOLATE RASPBERRY CHEESECAKE
This triple layer cheesecake is the perfect ending to any meal! Treat your family or impress your guests with this sweet & creamy dessert.
Provided by ReaLemon/ReaLime
Categories Trusted Brands: Recipes and Tips ReaLemon/ReaLime
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
- Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.
Nutrition Facts : Calories 415.4 calories, Carbohydrate 47.2 g, Cholesterol 73.5 mg, Fat 22.7 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 11.6 g, Sodium 258.4 mg, Sugar 39.2 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
CHOCOLATE RASPBERRY CHEESECAKE
Make and share this Chocolate Raspberry Cheesecake recipe from Food.com.
Provided by MirandaLee
Categories Cheesecake
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
- Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, beating well after each addition.
- Blend in sour cream and vanilla; pour over crust.
- Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
- Add red raspberry preserves; mix well.
- Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
- Bake at 325°F for 1 hour and 25 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Melt chocolate pieces and whipping cream over low heat stirring until smooth.
- Spread over cheesecake.
- Chill.
- Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
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CHOCOLATE RASPBERRY CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
5/5 (13)Category DessertCuisine AmericanTotal Time 8 hrs 45 mins
- Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan.
- To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
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