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How To make Raspberry Cheesecake Cookie Pizza
3/4 c Butter or margarine
3/4 c Sugar
1 Egg yolk
1 ts Vanilla
1 1/2 c All-purpose flour
8 oz Cream cheese; softened
1 Egg
1 tb Sugar
1/3 c Seedless raspberry preserves
1/4 c Sliced almonds; toasted
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat till combined. Beat in egg yolk and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake in a 350~F oven about 25 minutes or till golden.
Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator. Makes 12 to 16 servings Source: BH&G Christmas Cookies 1995. -----
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Ingredients:
For the cookie dough:
-1 Sleeve of Crackers (1 1/4 cups)
-1 tbsp baking powder
-1 cup all-purpose floor
-8 tbsp unsalted butter
-1/4 cup sugar
-1 egg white
For the cream cheese filling:
-6 tbsp cream cheese
-1/2 cup sugar
-1 egg yolk
-2 tsp lemon zest
-1 tsp vanilla extract
Cookie Dough
In a large bowl, stir together the cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the sugar using a mixer. Add the egg white and beat until well combined. Add to the cracker crumbs and blend until just combined.
Cream cheese filling:
In a separate medium bowl, beat together the softened cream cheese with the sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Setting up the cookie:
Take the cracker crumbs dough and make little balls, then flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies. Lastly, bake for 20 min. Enjoy!
Recipe copyright Sandra Lee
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White Chocolate Raspberry Cheesecake Cookies Recipe
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Oh. My.God. I'm so in love with these white chocolate raspberry cheesecake cookies! It's really a shame that something so tiny can pack so much flavor. If you're a fan of white chocolate raspberry cheesecake then you MUST try this recipe.
Don't like raspberries? Replace it with strawberries or even blueberries. The cookie-cheesecake texture really makes these little cookies downright addictive.
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Raspberry Cheesecake - Non Bake!
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Raspberry Cheesecake Bites Recipe
Summer time is perfect for chilled no bake desserts, and these raspberry cheesecake bites are one of best treats for this season. Refreshing, fruity, creamy mixture coated in biscuits crumbs, it’s pretty hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 20 cheesecake bites
10 oz (300g) cream cheese, softened to room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
1/2 cup (80g) fresh raspberries
5 oz (150g) digestive biscuits/graham crackers
1 cup (240g) whipping cream
fresh raspberries for serving
1. Place cream cheese in a bowl and mix with sugar and vanilla extract. Add fresh raspberries and mix until incorporated.
2. In another bowl whip the cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Cover with plastic wrap and freeze for 2-3 hours until able to form into balls.
5. Crash digestive biscuits or graham crackers using a food processor or place them in a ziplog bag until crumbs form.
6. Using an ice cream scoop take equal portions of cream cheese mixture and roll into crumbs.
7. Place the balls into a parchment paper lined baking pan and freeze for a couple of hours.
8. Let the cheesecake bites sit for 5 minutes at room temperature before serving.Serve alongside fresh raspberries.
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Homemade Raspberry Swirl Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 885
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