CHOCOLATE RASPBERRY CHEESECAKE RECIPES

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WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING ...



White Chocolate Raspberry Cheesecake Recipe: How to Make It - Taste of Home: Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking ... image

As a dairy farmer’s wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I’m out of cream cheese, it’s time to go to the grocery store! —Wendy Barkman, Breezewood, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 45 minutes

Prep Time 25 minutes

Cook Time 01 hours 20 minutes

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 package (10 to 12 ounces) white baking chips
1/4 cup seedless raspberry jam

Steps:

  • In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 403 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 211mg sodium, CarbohydrateContent 45g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

KETO RASPBERRY CHEESECAKE RECIPE | ALLRECIPES



Keto Raspberry Cheesecake Recipe | Allrecipes image

An easy keto raspberry cheesecake recipe, topped with raspberry puree. Eight ingredients are all you need to make this low-carb dessert.

Provided by Holistic Yum

Categories     Desserts    Fruit Desserts    Raspberry Dessert Recipes

Total Time 6 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Yield 12 servings

Number Of Ingredients 13

cooking spray
2 cups blanched almond flour
? cup unsalted butter, melted
3 tablespoons powdered erythritol sweetener
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1?¼ cups powdered erythritol sweetener
4 large eggs
1 tablespoon lemon juice
¼ teaspoon lemon zest
1 teaspoon vanilla extract
6 ounces fresh raspberries
2 tablespoons powdered erythritol sweetener

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
  • Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the entire bottom of the pan in an even layer.
  • Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.
  • Add eggs one at a time to the bowl while mixer is running and beat for 1 minute after each addition until the mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto the prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.
  • Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon add dollops of raspberry puree onto the cheesecake batter in the pan. Lightly drag a knife or a toothpick through the puree to create a decorative pattern.
  • Bake cake on the center rack of the hot oven until sides of the cheesecake are firm and only 2 to 3 inches in the center remain slightly jiggly if you shake the pan, about 75 minutes.
  • Remove cheesecake from oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.
  • To remove from pan, gently run a sharp knife between cheesecake and ring of springform pan. Unlatch pan and lift ring off cheesecake, leaving pan bottom in place to serve. Top with reserved berries and any remaining puree.

Nutrition Facts : Calories 459.9 calories, CarbohydrateContent 32.8 g, CholesterolContent 157.7 mg, FatContent 43.2 g, FiberContent 3.2 g, ProteinContent 12.3 g, SaturatedFatContent 21 g, SodiumContent 245.1 mg, SugarContent 1.8 g

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