Raspberry Cheese Spread Recipes

RED RASPBERRY GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the baguette slices on a foil-lined rimmed baking sheet. Bake until slightly dried out, about 6 minutes.
• Meanwhile, mix together the chevre, chives, parsley, lemon zest, a pinch of salt and a few grinds of pepper in a bowl until well combined. Stir in the lemon juice to loosen the mixture so it will be easier to pipe. Transfer the mixture to a resealable plastic bag and cut off the tip of one corner with scissors.
• Pipe the goat cheese mixture onto the crostini. Return the crostini to the oven and bake until warm, about 8 minutes. Meanwhile, whisk together the honey and balsamic in a small bowl.
• Place 2 raspberries on top of each crostini and transfer to a serving platter. Spoon a little of the balsamic mixture on each crostini and serve immediately.

RASPBERRY CHEESE SPREAD

Steps:

• In a small mixing bowl, beat the cream cheese and mayonnaise until blended.
• Beat in cheeses and onions.
• Stir in pecans.
• Spread into a plastic wrap-lined 9 inch round dish. Refrigerate until set. About an hour.
• Invert onto a serving plate; spread with preserves and serve with crackers.

RASPBERRY CHEESE SPREAD

Steps:

• 1. Mix the 1st 3 ingredients in a large bowl and stir until well blended.
• 2. Line an 8 inch springform pan or a bowl or a mold with plastic wrap with a long overhang for easy removal
• 3. Pat the mixture into your prepared pan. Cover the top with the overhang of plastic wrap and refrigerate for 24 hours for the best flavor.
• 4. Prior to serving, unmold the cheese spread onto a serving plate and pour the raspberry chipotle sauce on top. Serve with assorted crackers-my favorite is Triscuits.

HOT RASPBERRY SPREAD

Steps:

• In a medium bowl, mix together raspberry preserves and picante sauce.
• Place cream cheese on a medium serving dish. Cover with raspberry preserves and picante sauce mixture.

RASPBERRY AND COCONUT CREAM CHEESE SPREAD

Steps:

• Spread cream cheese across the serving plate (which should be about the size of a standard dinner plate, so you can spread the cheese about 7-8" across in a circular shape).
• Sprinkle onions and nuts over cheese.
• Spread raspberry jam over all.
• Sprinkle with coconut.
• Serve with crackers.

RED RASPBERRY CHEESECAKE SPREAD

Steps:

• Place cream cheese in a food processor and pulse until smooth, 8 to 10 pulses. Add powdered sugar and vanilla. Process again until smooth. Place half of the mixture into a small glass bowl or other small clear container.
• Place jam in a microwaveable bowl; microwave until smooth and liquefied, about 10 seconds. Stir. If not completely liquefied, microwave another 5 seconds.
• Spread liquefied jam evenly over the top of the cream cheese mixture. Spread over the entire surface to the edges.
• Carefully spread remaining cream cheese mixture on top of the jam. Sprinkle semi sweet chips.
• Refrigerate at least 3 hours.
• Garnish with raspberries. Spread on Pretzel Crisps® or use the spread as a dip.

RASPBERRY-SWIRL CHEESECAKE

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.