Raspberry Lime Cheesecake Bites
Easy, cheesy - and light, too! myRegence.com produced this video for the Regence Group.
1 cup low-fat cottage cheese
8 ounces light cream cheese
1/2 cup nonfat Greek (strained) yogurt
1/3 cup granulated sugar
Zest from 1 lime
Juice from 1 medium lime
2 large eggs
16 raspberries
8 low-fat graham crackers, broken into 16 squares
Let all cold ingredients come to room temperature for 30 minutes. Drain cottage cheese in a sieve to remove extra moisture. Cut two 8x15 sheets of parchment paper. Line a 9x9 baking pan with one sheet of parchment, folding the overhang over the side of the pan. Lay the second sheet of parchment across the first in the opposite direction. Place raspberries in pan, evenly spacing them across the bottom.
Preheat oven to 350 degrees. In food processor, blend cottage cheese until smooth using on-and-off pulses, about 1 minute. Add cream cheese and pulse again until well combined. Add yogurt, sugar, lime zest, and lime juice; process until smooth. Add eggs one at a time, processing well after each addition. Pour into prepared pan. Place square pan in roasting pan and pour in enough hot water to come halfway up the sides of the square pan. Bake 25 to 30 minutes until set in center. Remove square pan from water bath and let cool on wire rack; cover and refrigerate overnight.
Slice cheesecake into 16 equal squares. Remove squares and place one square on top of each graham cracker. Serve immediately.
Nutritional information per serving
Calories: 97; Total fat: 4g; Cholesterol: 35mg; Carbohydrate: 11g; Total dietary fiber: 0g; Protein: 5g
Makes 16 squares
For the complete recipe go to: myregence.com. Click on: Guest Pass. Log-on using Guest Pass Code: ontheair. In the search box type: cheesecake
Key lime pie & cheesecake w/ raspberry sauce
How to Make Key Lime Cheesecake with Blueberry Sauce | Slice
Zesty and tangy cream cheese filling on a crunchy graham cracker crust is heaven for lime-lovers. Try to make this classic dessert at home!
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The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.
INGREDIENTS:
-6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
-15 graham crackers (each 3 by 5 inches), broken into pieces
-1⁄3 cup packed dark-brown sugar
-1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
-1 ¼ teaspoons kosher salt (we use Diamond Crystal)
-2 ½ pounds cream cheese (five 8-ounce packages), room temperature
-1 1⁄3 cups granulated sugar
-5 large eggs, room temperature
-1 cup sour cream, room temperature
-1 teaspoon pure vanilla extract
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cheesecake #Dessert #CookingHacks
Key Lime Dessert with Raspberry Sauce
Key Lime Dessert with Raspberry Sauce is one kind of Dessert. It's very tasty, delicious & attractive too. It's a lovely recipe. Please, subscribe my channel .
Raspberry Swirl Cheesecake Recipe
#entertainingwithbeth #CookingChannel #RaspberryCheesecake
This raspberry swirl cheesecake recipe is a fantastic cheesecake recipe for Valentine's Day. It's rich, and creamy and completely decadent with its chocolate cookie crust, and raspberry sauce. It's also a cheesecake recipe that doesn't require a water bath thanks to my secret ingredient.
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RASPBERRY SWIRL CHEESECAKE
Serves 8
*PRINT RECIPE HERE*
*Save Recipe To Whisk!
INGREDIENTS:
CHOCOLATE COOKIE CRUST:
1 cup (100g) chocolate cookie crumbs (20 Famous Chocolate Wafers)
2 tsp (8.4g) sugar (omit if using Oreos they are sweet enough)
3 Tbsp (45ml) melted butter
Pinch of salt
FILLING:
2-12 oz (680g) whipped cream cheese
¾ cup (180 ml) of sour cream
1 cup (216g) of sugar
¼ teaspoon (2.5 ml) salt
2 whole eggs
3 egg yolks
1 Tbsp (15 ml) vanilla extract
¼ cup (30 g) of flour
RASPBERRY SWIRL:
12 ounces raspberries (save 3 raspberries for the garnish!)
1 Tbsp (12.6g) sugar
GARNISH:
Fresh mint sprigs
METHOD:
Bring sour cream and cream cheese to room temperature.
Separate egg yolks and bring them to room temperature.
Preheat oven to 350F.
Spray a 9 cheesecake pan with baking spray and set aside.
In a food processor, process the chocolate wafers into a fine crumb. Then add the sugar and butter and process until combined. Place crumbs in the cheesecake pan, and shake pan to level out. Then tamp down the crumbs with a 1-cup measuring cup or glass.
Bake the crust for 7-9 minutes. Remove the crust from the oven and set aside to cool.
Reduce oven to 325F to come down in temperature in preparation for baking the cheesecake.
Set aside 3 raspberries of the same height and size, for the garnish.
Place the raspberries in a clean food processor, add the sugar. Pulse until pureed.
Place a fine mesh sieve over a medium-sized bowl. Pour the raspberry puree into the sieve and work it through with a spatula to extract the juice and separate the seeds. Discard seeds and set the juice aside.
To prepare the filling, beat the cream cheese with the sugar. Then add the whole eggs, one at a time beating in between each addition.
Then add the egg yolks, one at a time, beating in between each addition and scraping down the bowl as needed. Add the sour cream, beat to combine.
Then add the vanilla and the salt, beat to combine.
Then add the flour, gently beat to combine, scrape down the bowl, and beat a final time.
Pour the cheesecake batter into the pan. Shake the pan gently to level out the batter.
Dollop approximately 1 teaspoon of raspberry puree all over the cheesecake, leaving some white areas in between for contrast. Do not use all the puree, the rest is for serving on top of the cheesecake.
Take a wooden skewer, and with the pointy side, run it through the dots of puree creating decorative swirls. Stop when you are happy with it.
Bake at 325F for 45 mins. Do Not Open the door!
Then turn the oven OFF. Do not open the door! And allow the cheesecake to cool in the oven for 30 minutes. It will continue to bake through and set.
Remove the cheesecake from the oven to cool at room temperature for 15-20 minutes
Refrigerate uncovered, for a minimum of 4 hours, but overnight is even better!
Garnish the cake with 3 raspberries and a sprig of mint in the center.
Serve with the raspberry puree spooned over the top of each slice, and garnish each plate with fresh mint.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!