RASPBERRY RIPPLE CHEESECAKE RECIPE BY TASTY
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
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
NO-BAKE RASPBERRY RIPPLE CHEESECAKE
Here's a nice summer dessert that doesn't need an oven. Guaranteed to look pretty on your table and taste wonderfully too!
Provided by Sackville
Categories Cheesecake
Time 3h25m
Yield 1 10inch cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Crush the biscuits into fine crumbs.
- Melt the butter and mix it in with the biscuit crumbs.
- Spread over the bottom of a 10 inch springform pan and let set in a fridge for an hour.
- Combine 500g of the raspberries, sugar and a splash of water in a saucepan.
- Bring to the boil, then lower the heat and simmer until the fruit breaks up.
- This should take about 15-20 minutes.
- Liquidise, then pass through a sieve to catch all the seeds.
- Allow the purée to cool.
- Separately, beat the cream cheese, caster sugar and vanilla in a mixer until light and fluffy.
- Add the cream and beat until stiff.
- Don't overbeat the mixture or it will separate.
- Spread 2cm of the cheesecake mix on top of the biscuit base.
- Swirl a couple tablespoons of the raspberry mixture on top and repeat, alternating layers of cheesecake mix and purée until the pan is full.
- Refrigerate.
- Overnight is best but two hours will do in a pinch.
- Decorate with remaining raspberries and serve.
Nutrition Facts : Calories 735, Fat 59.5, SaturatedFat 36.8, Cholesterol 193.1, Sodium 284.5, Carbohydrate 48.1, Fiber 9, Sugar 34.4, Protein 7.5
NO-BAKE RASPBERRY CHEESECAKE
That it's a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
- Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
- For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
- Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.
CHOCOLATE RIPPLE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, vanilla extract, heavy cream, gelatin powder, semi sweet chocolate
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
- Pour cookie crumbs into a bowl with melted butter and mix until well combined.
- Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
- In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
- Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
- Slowly whisk in the heavy cream into the cream cheese until smooth.
- Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
- In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
- To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
- Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
- Enjoy!
RASPBERRY-SWIRL CHEESECAKE
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
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.
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