Preheat oven to 375 F
Brush pie shell with egg white.
Bake for 5 minutes, let cool.
Beat whipping cream on medium high until stiff peaks form. Set aside.
Beat cream cheese until smooth. Add black raspberry spread. Beat until combined.
Fold in whipping cream.
Spoon mixture into pie shell.
Cover and freeze for at least 4 hours.
Garnish with black raspberries and lemon twist and mint.
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
Add cold milk to pudding & mix with an electric mixer.
Divide mixture in half, into two separate bowls.
Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other.
Fold 1/2 C Cool Whip into each mixture until thoroughly blended.
Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture.
Sprinkle with graham cracker crumbs.
Chill 24 hours.
poon filling over crust.
RASPBERRY COULIS.
Combine the sugar
oard. Cut 16 squares.
Raspberry Cheesecake Bars will keep in the
In 1 bowl, mix raspberry jello and hot water.
In another bowl mix cream cheese and sugar; cream together.
In another bowl, put graham crackers, melted butter and a little sugar.
In another bowl, beat milk until stiff peaks form.
Mix jello and cream cheese mixtures.
Fold in pineapple and nuts, then fold in whipped milk. Put most of graham cracker mix on bottom of pan.
Top with filling. Sprinkle rest of graham cracker crumbs on top.
Chill.
In a blender blend black raspberries and then strain through cheesecloth to remove seeds.
Rinse out blender and place black raspberry juice back into blender.
Place ice in blender and crush for 30 seconds.
Add remaining ingredients.
Blend until smooth.
Use half lime to coat glass rims and then dip in salt.
Pour into glasses and enjoy!
he pudding into the Jello/raspberry mixture.
Beat with your
he Raspberry Sauce. Top with remaining batter.
Place the cheesecake in
Pour milk into blender container.
Add cottage cheese and fruit spread.
Cover; blend until smooth.
Add pudding mix. Cover; blend until smooth.
Pour pudding mixture into large bowl; gently stir in whipped topping.
Pour into 8-inch pie plate; smooth top.
Sprinkle with chocolate.
Freeze until firm, 6 hours or overnight.
Remove cheesecake from freezer about 15 minutes before serving.
Let stand at room temperature to soften slightly. Serves 8.
est the doneness of a cheesecake with a thermometer. The internal
Set aside.
Make the cheesecake topping. Soften the cream cheese
Preheat oven to 325\u00b0.
In medium bowl, beat cream cheese until fluffy.
Gradually add sugar and vanilla.
Add eggs, one at a time, beating after each addition until well blended.
Fold in raspberries, reserving a few for garnish.
Place crust on baking sheet; fill with raspberry mixture.
Bake for 35 minutes.
Cool completely and chill.
own gently on edges of cheesecake to flatten slightly.
For
Combine crumbs, margarine and 3 tablespoons sugar.
Press firmly into bottom of a foil-lined 8-inch square baking pan.
In blender combine cheese, milk, 1/2 cup sugar, egg, flour and vanilla.
Blend until smooth.
Melt chocolate bits in saucepan; cool slightly.
Stir in 3/4 cup batter; mix.
Pour remaining batter into pan.
Pour chocolate mixture over batter; swirl with knife.
Bake at 350\u00b0 for 45 to 50 minutes.
Chill 1 hour.
Remove from pan; cut into triangles.
Top with Raspberry Sauce.
Serves 8.
eat in sour cream, reserved raspberry puree and lemon juice.
ool, about 10 minutes. Spread raspberry preserves on top.
Beat
Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours
oo much air and the cheesecake will crack.
With mixer
until top looks set and cheesecake barely jiggles when shaken. Turn