Best Raspberry Ribbon Cheesecake Recipes
RASPBERRY RIBBON CHEESECAKE
Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!-Peggy Frazier, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm., In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. , In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. , Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. , Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. , Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.
Nutrition Facts : Calories 286 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
RASPBERRY RIBBON CHEESECAKE PIE
This attractive pie is a favorite of mine for family gatherings. But I have to bake more than one because some of my relatives worry that they won't get a piece!
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese and flour until smooth. Beat in milk and 3 tablespoons lemon juice. Add egg; beat on low speed just until combined. Pour half of the filling into crust. , In a small bowl, combine preserves and remaining lemon juice. Drop two-thirds of the mixture by teaspoonfuls over filling; cut through with a knife to swirl. Top with remaining filling and preserves; cut through with a knife to swirl. , Bake at 300° for 60-65 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled. Garnish with raspberries and mint if desired.
Nutrition Facts :
RASPBERRY RIBBON CHEESECAKE
I love this recipe because it combines two of my favorite foods, raspberries and cheesecake. I don't make it often because it's time consuming, but it's definitely worth the hassle. I found this recipe in Taste of Home magazine.
Provided by Jennifer
Categories Cheesecake
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients for crust and press into the bottom and 1- 1/2 inches up the sides of a greased 9- inch springform pan.
- Chill crust for one hour or until firm.
- To make raspberry sauce, puree 2- 1/2 cups of raspberries in a blender.
- Press pureed raspberries through a sieve in order to remove seeds; discard seeds.
- Add water to pureed raspberries, if necessary, to measure 1 cup.
- In a saucepan, combine sugar and cornstarch.
- Stir in pureed raspberries; allow mixture to come to a boil.
- Boil for 2 minutes, stirring constantly.
- Remove saucepan from heat; stir in lemon juice and set aside.
- In a large mixing bowl, beat cream cheese, sugar,flour, and vanilla until fluffy.
- Add egg whites; beat on low speed until just blended.
- Stir in whipping cream.
- Pour half of the cream cheese mixture in to the crust.
- Top cream cheese with 3/4 cup of the raspberry sauce.
- (Cover and refrigerate remaining sauce) Spoon the remainder of the cream cheese mixture over the top of the raspberry sauce.
- Bake at 375 degrees for 35- 40 minutes or until center of the cheesecake is almost set.
- Remove from oven; immediately run a knife around the edge of the pan to loosen crust.
- Cool cheesecake on a wire rack for 1 hour.
- Refrigerate cheesecake overnight.
- To make topping, add orange juice to the refrigerated raspberry sauce.
- Gently fold in raspberries.
- Spoon over cheesecake.
RASPBERRY RIBBON CHEESECAKE RECIPE - (4.5/5)
Provided by Booper-2
Number Of Ingredients 18
Steps:
- CRUST: Combine the first three ingredients. Press into bottom and 1 1/2 inches up the sides of a greased 9 inch spring form pan. Chill 1 hour or until firm. RASPBERRY SAUCE: In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in lemon juice and set aside. FILLING: In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. Pour half of the filling into prepared crust. Top with 3/4 cup raspberry sauce. Cover and refrigerate remaining sauce. Carefully spoon remaining filling over sauce. Bake at 375°F for 35 to 40 minutes or until center is nearly set. Remove from oven. Immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake to serve.
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