LIGHTER RASPBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, milk, reduced fat cream cheese, honey, greek yogurt, eggs, vanilla extract, cornstarch, raspberry
Provided by Alvin Zhou
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place graham crackers in a plastic bag and crush with a rolling pin until fine.
- Preheat oven to 350°F (180°C).
- In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
- Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
- Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
- In a large bowl, whisk the cream cheese until there are no lumps.
- Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
- Pour the cheesecake batter into the graham cracker crust. Spread evenly.
- Bake for about 1 hour, then cool for about 30 minutes.
- Top with fresh raspberries in a ring pattern on the top of the cheesecake.
- Chill until the cheesecake has set, 2-4 hours.
- Unmold, slice, then serve!
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 49 grams, Fat 28 grams, Fiber 4 grams, Protein 16 grams, Sugar 37 grams
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!
WHITE CHOCOLATE & RASPBERRY RIPPLE BAKED CHEESECAKE
Swirl sharp raspberry purée through a creamy white chocolate and vanilla cheesecake filling for a perfectly-balanced dessert. It's ideal for a special occasion
Provided by Liberty Mendez
Categories Dessert
Time 2h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4, and line the base of a 23cm springform cake tin with baking parchment. Tip the biscuits and freeze-dried raspberries, if using, into a food processor, and blitz to fine crumbs. Pulse in the butter to coat the crumbs, then tip the mixture into the prepared tin and press into an even layer using the back of a spoon. Chill until needed.
- For the filling, put the raspberries, lemon juice and 2 tsp caster sugar in a pan over a medium heat. Cook for 4-5 mins until the berries have softened and become juicy. Transfer to a food processor and blitz until smooth. Tip into a bowl and leave to cool. If you prefer a smooth purée, sieve the mixture through a fine mesh sieve and discard the pips.
- Beat the soft cheese using an electric whisk until loosened, then whisk in 175g sugar, the eggs, yolks, cream and vanilla until smooth. Melt the white chocolate in a heatproof bowl in the microwave in 20-second bursts, or over a pan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Slowly pour a third of the sweetened soft cheese mixture into the melted chocolate, whisking continuously until combined, then pour that into the rest of the soft cheese mixture. Whisk until fully combined.
- Remove the tin from the fridge, and tightly wrap the bottom of the tin with foil to prevent any leaking. Sit the tin in a deep roasting tin. Pour the cheesecake mixture over the biscuit base. Spoon over the raspberry purée, and swirl it into the cheesecake mix using a skewer.
- Put the roasting tin in the oven, then pour enough hot water into the roasting tin to come 2½cm up the side of the cake tin. Bake for 1 hr 15 mins-1 hr 30 mins, or until the edge of the cheesecake is set, but the centre has a slight wobble (it will continue to set in the fridge).
- Put the tin on a wire rack, then run a small, sharp knife around the edge. Leave to cool completely in the tin, then chill for at least 6 hrs before removing from the tin.
Nutrition Facts : Calories 741 calories, Fat 52 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium
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
RASPBERRY RIBBON CHEESECAKE
Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!-Peggy Frazier, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm., In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. , In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. , Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. , Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. , Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.
Nutrition Facts : Calories 286 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
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RASPBERRY RIPPLE CHEESECAKE
From annabanana.co
5/5 (11)Total Time 6 hrs 20 minsCategory DessertCalories 428 per serving
- Preheat the oven to 170 C (fan). Lightly grease and line up your baking tin with baking parchment (bottom and the sides).
- Place the oreos in a food processor and whizz until you have fine crumbs. If doing by hand, place the cookies in a zip-lock bag and bash them with the rolling pin until their texture resembles fine crumbs. Transfer to a large mixing bowl and add melted butter. Mix to combine, then transfer it to your prepared baking tin. Using the back of a measuring cup or a glass, press the crumbs firmly into the bottom of the baking tin. Place in the oven and bake the crust for 10 minutes at 170 C. Remove from the oven and allow the crust to cool down for about 5-10 minutes. Reduce the oven heat to 150 C (fan)
- Place fresh or frozen raspberries in a small saucepan over a medium heat. Reserve a handful of raspberries for the topping, if you would like. Cook them until they release their juices and start to fall apart. Push this mixture through a sieve to remove the seeds, then return back to the saucepan and continue to cook for about 5-10 more minutes. It should reduce by about half in volume and have a thicker, viscous consistency. Set aside.
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