Chocolate Cream Cheese Whispers In Raspberry Sauce Recipes

Steps:

• Heat oven to 350 degrees F.
• Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth. Pour over piecrust and bake for 50 minutes (until center is set). To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking.
• Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours until cold.
• To prepare Raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Bring to a boil. Reduce to a simmer and reduce mixture by 1/2.
• To Plate: Serve a wedge of cheesecake with pool of each sauce on the side.

Steps:

• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Steps:

• Puree raspberries in a food processor or blender. Press through a fine sieve; set aside. , In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.

Steps:

• In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour., In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes., Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

Steps:

• Melt chocolate in a saucepan over very low heat.
• Add sugar and cream, stirring to combine.
• Raise heat to medium and continue cooking the sauce until it reaches the"syrup" stage (about 5 minutes).
• Remove from heat and add butter and vanilla, stir until well mixed.
• Place raspberries in a strainer (over a bowl); using the back of a large spoon, press the berries through the strainer to remove the seeds.
• Stir the strained berries into the chocolate sauce.
• Serve over ice cream or desserts.
• The sauce will keep refrigerated for up to 1 week (make sure it is in a covered container).
• If stored in the refrigerator, allow to soften before serving.

Steps:

• Prepare Raspberry Sauce by bringing juice to a boil in a small saucepan.
• Add cornstarch and whisk to blend; cook until thickened.
• Sauce may be made in advance and refrigerated.
• In a small microwave-safe bowl, combine chocolate chips and butter.
• Microwave on high, stirring at 20-second intervals until melted and smooth.
• In another small bowl, combine cream cheese and confectioners sugar; beat until smooth.
• Assemble by placing 2 tablespoons of Raspberry Sauce on each dessert plate.
• Place 1 or 2 phyllo shells on sauce.
• In each shell place a teaspoon of cream chees mixture and a teaspoon of chocolate mixture.
• Serve immediately, or store in refrigerator up to 1 hour.
• If desired, decorate with shaved chocolate, or Betty Crocker's Real Chocolate Dessert Decorations (available in most grocery stores).