Razzle Dazzle Raspberry Cheesecake Recipes

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RAZZLE-DAZZLE BERRY CHEESECAKE



Razzle-Dazzle Berry Cheesecake image

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

1 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs
1 container (8 oz) sour cream
1 can (21 oz) strawberry pie filling

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-SWIRL CHEESECAKE



Raspberry-Swirl Cheesecake image

Categories     Cake     Sauce     Bake     Raspberry

Yield Makes one 9-inch cake

Number Of Ingredients 9

1 cup finely ground graham crackers (5 ounces; about 8 sheets)
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries (about 1 1/2 cups)
4 packages (8 ounces each) cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Steps:

  • Preheat the oven to 350°F. Wrap the exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
  • Stir together the cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press the crumb mixture firmly onto the bottom of the pan. Bake until set, about 10 minutes. Let cool in the pan on a wire rack. Reduce oven heat to 325°F.
  • Process the raspberries in a food processor until smooth, about 30 seconds. Pass the puree through a fine sieve into a small bowl; discard the solids. Whisk in 2 tablespoons sugar, and set aside.
  • Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With the mixer on low speed, add the remaining 1 1/2 cups sugar in a slow, steady stream. Add the salt and vanilla; mix until well combined. Add the eggs, one at a time, mixing each until just combined (do not overmix). Pour the cream cheese filling over crust.
  • Drop the raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl the sauce into the filling.
  • Set the cake pan inside a large, shallow roasting pan. Transfer to the oven. Carefully ladle boiling water into the roasting pan to reach halfway up the sides of the cake pan. Bake until the cake is set but still slightly wobbly in center, 60 to 65 minutes.
  • Transfer the cake pan to a rack; let cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

RAZZLE-DAZZLE BERRY SHORTCAKE



Razzle-Dazzle Berry Shortcake image

Quick dessert recipe? Two steps and ten minutes is all that you require to make this delicious three berry shortcake using prepared pound cake and pie filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 6

Number Of Ingredients 5

1 1/2 cups raspberry pie filling (from 21-oz can)
1 cup sliced fresh strawberries
3/4 cup fresh blueberries
6 slices (about 3/4 inch thick) angel food or pound cake (3x2 1/2 inches)
3/4 cup whipped cream topping (from 7-oz can)

Steps:

  • In medium bowl, mix pie filling, strawberries and blueberries.
  • Cut each cake slice diagonally in half to make 2 triangles. Arrange 2 triangles on each of 6 serving plates. Top with fruit mixture and whipped cream.

Nutrition Facts : Calories 370, Carbohydrate 84 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 62 g, TransFat 0 g

RASPBERRY-SWIRL CHEESECAKE



Raspberry-Swirl Cheesecake image

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

1 cup finely ground graham crackers (5 ounces; about 8 sheets)
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries (about 1 1/2 cups)
32 ounces cream cheese, room temperature
1 pinch kosher salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

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.

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