PHILADELPHIA 3-STEP RASPBERRY-SWIRL CHEESECAKE
Enjoy the delicate fruity swirls in this PHILADELPHIA 3-STEP Raspberry-Swirl Cheesecake. Take only 10 minutes to put together a raspberry-swirl cheesecake.
Provided by My Food and Family
Categories Fruit Recipes
Time 4h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
- Pour into crust. Dot top of batter with preserves; swirl gently with knife.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate several hours. Serve topped with COOL WHIP and raspberries.
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PHILADELPHIA 3-STEP WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
I found this recipe on the Kraft website and it is very easy to make with delicious results. Nice if you want a quick and easy cheesecake without too much fuss.
Provided by Roxanne J.R.
Categories Cheesecake
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
- Add eggs; mix just until blended.
- Stir in white chocolate.
- Pour into crust.
- Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves.
- Cut through batter with knife several times for marble effect.
- Bake 35 to 40 minutes or until center is almost set.
- Cool. Refrigerate 3 hours or overnight.
- Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 442.9, Fat 31, SaturatedFat 16.5, Cholesterol 116.7, Sodium 299.9, Carbohydrate 34.5, Fiber 0.8, Sugar 22.6, Protein 7.7
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Make and share this White Chocolate Raspberry Swirl Cheesecake recipe from Food.com.
Provided by L DJ3309
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- CRUST In a medium bowl, using a fork, combine the cookies and butter.
- Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F.
- FILLING Cream the cream cheese with sugar.
- Add the eggs one a time beating well after each.
- beat in vanilla and white chocolate.
- Pour into crust.
- Drop preserves on top and swirl through with a knife.
- Bake at 350° for 40 minutes; cool.
- Refrigerate a minimum of 3 hours.
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.
PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
- Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Nutrition Facts : Calories 280 calories, Carbohydrate 22.3 g, Cholesterol 82.3 mg, Fat 20.6 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 264.2 mg, Sugar 15.8 g
PHILADELPHIA® 3-STEP® WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Serve this rich and indulgent white chocolate and raspberry cheesecake on a holiday or special occasion.
Provided by Allrecipes Member
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in white chocolate. Pour into crust.
- Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
- Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 41.5 g, Cholesterol 113.5 mg, Fat 26.2 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 12.8 g, Sodium 383.7 mg, Sugar 30 g
PHILADELPHIA® 3-STEP® WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Serve this rich and indulgent white chocolate and raspberry cheesecake on a holiday or special occasion.
Provided by Allrecipes Member
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in white chocolate. Pour into crust.
- Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
- Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 41.5 g, Cholesterol 113.5 mg, Fat 26.2 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 12.8 g, Sodium 383.7 mg, Sugar 30 g
PHILADELPHIA® 3-STEP® WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Serve this rich and indulgent white chocolate and raspberry cheesecake on a holiday or special occasion.
Provided by Allrecipes Member
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in white chocolate. Pour into crust.
- Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
- Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 41.5 g, Cholesterol 113.5 mg, Fat 26.2 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 12.8 g, Sodium 383.7 mg, Sugar 30 g
PHILADELPHIA 3-STEP CHEESECAKE
Make and share this Philadelphia 3-Step Cheesecake recipe from Food.com.
Provided by makeupgenie2004
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix 2 pkg of cream cheese , softened, sugar, vanilla with electric mixer on medium speed until well blended. Add eggs mix until well blended. Pour into graham cracker crust. Bake @ 350 for 40 minutes or until center is almost set . cool . refrigerate 3 hours or overnight.
PHILADELPHIA® 3-STEP® WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Serve this rich and indulgent white chocolate and raspberry cheesecake on a holiday or special occasion.
Provided by Allrecipes Member
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in white chocolate. Pour into crust.
- Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
- Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 41.5 g, Cholesterol 113.5 mg, Fat 26.2 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 12.8 g, Sodium 383.7 mg, Sugar 30 g
PHILADELPHIA® WHITE CHOCOLATE-STRAWBERRY SWIRL CHEESECAKE
Melted white chocolate adds its distinctive deliciousness to this smooth, creamy cheesecake. Top with strawberry preserves, and you've got a winner.
Provided by My Food and Family
Categories Dairy
Time 5h5m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix crushed cookies and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add sugar, chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.
- Bake 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 420, Fat 32 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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- In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
- In a medium saucepan, make the raspberry sauce by combining 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.
- Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
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