RAZZLE-DAZZLE BERRY CHEESECAKE
Dazzle guests with a crowd-sized cheesecake bursting with swirls of ruby red fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
- Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.
- Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.
- To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.
Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 150 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 36 g, TransFat 1 g
RASPBERRY CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
NO-BAKE RASPBERRY CHEESECAKE
Customise our raspberry cheesecake by adding white chocolate, yogurt or mascarpone, or, for a richer base, swap the digestive biscuits for shortbread
Provided by Samuel Goldsmith
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
- Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
- Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.
Nutrition Facts : Calories 459 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.79 milligram of sodium
RAZZLE DAZZLE SUGAR-FREE PUMPKIN CHEESECAKE
From Razzle Dazzle Recipes - "Your Source for Thanksgiving Recipes" Note: This makes 2 10-inch cheesecakes. If you want to serve them fresh, you can make them up to 5 days in advance. If you want to store them for a longer period, cover them tightly with aluminum foil and freeze for up to 2 month. This means you can make one and serve it fresh for Thanksgiving and freeze the other one for Christmas!
Provided by Paris D
Categories Cheesecake
Time 1h
Yield 2 10-inch cheesecakes, 32 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Crust: Lightly spray the bottom and sides of two 10-inch springform pans with nonstick cooking spray. Line sides of the pans with parchment or wax paper.
- In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans. Press firmly over the bottom and 1/2 inch up the sides of the pans.
- Filling: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs one at a time, beating well after each addition; beat in pumpkin. Divide evenly between prepared pans.
- Place in oven side by side. Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This should prevent cracking (if a crack should appear, blend some sour cream, powdered sugar and vanilla and spread over the top when ready to serve). Cool, cover and refrigerate or freeze cheesecakes.
- Unwrap frozen cheesecake and thaw either overnight in refrigerator or at room temperature for several hours; cover leftover cake with plastic wrap and store in refrigerator.
- Note: To toast hazelnuts, spread the shelled nuts in a shallow pan or roast in a 275°F oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.
Nutrition Facts : Calories 143.5, Fat 10.4, SaturatedFat 5.3, Cholesterol 75.1, Sodium 170.5, Carbohydrate 8.4, Fiber 1.1, Sugar 2.7, Protein 4.3
RAZZLE DAZZLE RASPBERRY CHEESECAKE
Number Of Ingredients 5
Steps:
- Place the milk, vanilla, raspberries, cream cheese, and gelato in a blender and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a wine goblet or glass and garnish with a Lemon Pirouette (see Glorious Garnish), if desired.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
RAZZLE-DAZZLE RASPBERRY SHAKE
Make and share this Razzle-Dazzle Raspberry Shake recipe from Food.com.
Provided by Ms. Ayons dishes
Categories Smoothies
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a blender container, blend apricot nectar, lemonade, and ice cream until smooth.
- Add berries and ice cubes, blend again.
- Garnnish with a berry.
Nutrition Facts : Calories 457.4, Fat 16.4, SaturatedFat 9.8, Cholesterol 63.4, Sodium 124.1, Carbohydrate 76.4, Fiber 5.9, Sugar 66.9, Protein 6.3
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