166344 cream raspberry granita Recipes

egg yolks, frozen apple juice concentrate, thawed, butter, melted, almond extract, all-purpose flour, baking powder, salt, chopped almonds, egg whites, cream of tartar, heavy whipping cream, raspberry jam, amaretto liqueur, blanched slivered almonds

all-purpose flour, sugar, baking powder, salt, unsalted butter, chilled and cut into 1/2-inch pieces, whipping cream, whipping cream, raspberry jam , approximate (not seedless), powdered sugar, rose water (can be found in middle eastern markets and specialty stores)

flour, baking powder, baking soda, salt, sugar, butter, softened, eggs, beaten, cultured sour cream, raspberry jam

cream cheese, softened, sugar, eggs, at room temperature, cornstarch, cold water, vanilla, sour cream, raspberries, mashed, sugar, cornstarch, water, graham cracker crumbs, butter, sugar

semisweet chocolate, butter, cream, raspberry jam (preferably seedless ), lemon juice, cornstarch, chopped semisweet chocolate, semisweet chocolate, cocoa (optional), chopped nuts (optional)

sugar-free vanilla ice cream (optional), raspberries, frozen, sugar-free milk chocolate candy bar (optional)

flour, butter, sugar, egg yolk, water, whipping cream, raspberries

graham cracker crumbs, butter, melted, sugar, marshmallows, milk, heavy whipping cream , whipped, raspberries

flour , plus, flour, cocoa powder, sugar, salt, margarine, egg yolk, ice water, white chocolate, nonfat milk, heavy cream, raspberries

sugar, dry white wine, lemon juice, fresh, dry sherry, lemon peel, grated, chilled whipping cream, raspberries

egg whites, sugar, grated orange zest, vanilla extract, all-purpose flour, baking powder, sour cream, raspberry preserves, sugar (for dusting)

water, unsalted butter , cut into cubes, sugar, salt, all-purpose flour, eggs, sweetened whipped cream and raspberries or chocolate pastry cream, for serving, sugar , for dusting

chocolate graham cracker crumbs, ground almonds, white sugar, butter, melted, cheesecake, cream cheese, softened, white sugar, eggs, raspberry puree (recipe below ), ghirardelli 60% cacao bittersweet chocolate chips, heavy cream, raspberry puree, frozen raspberries, white sugar, chocolate ganache (optional), ghirardelli 60% cacao bittersweet chocolate chips, heavy cream, fresh raspberries, white chocolate, melted for drizzling

unsalted butter, cold and cut up, flour, egg yolk, sour cream, raspberry preserves, sweetened flaked coconut, chopped almonds, vanilla, almond extract, sugar

flour, baking powder, salt, egg, sugar, vanilla, melted butter, low-fat sour cream, raspberries, chopped hazelnuts, brown sugar, melted butter, flour

eagle brand sweetened condensed milk (low-fat ), strong coffee, cold, milk or 3/4 cup cream, raspberry flavored syrup, crushed ice , as needed

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

half-and-half, vanilla beans , split lengthwise (7-inch), egg yolks (or use egg substitute), sugar, raspberry juice (optional), semisweet chocolate, chopped, unsweetened chocolate, chopped, raspberry preserves , plus, raspberry preserves, instant espresso powder or 1 tsp instant coffee powder, whipping cream, raspberry juice, whipping cream, sugar, raspberry juice, raspberries, almonds