119089 frozen chocolate raspberry robert Recipes

chocolate graham wafer pie crust or 1 graham cracker crust, cream cheese, softened, sweetened condensed milk, egg, lemon juice, vanilla extract, fresh raspberries or 1 cup frozen raspberries, semisweet baking chocolate, whipping cream

plain flour (all-purpose flour), butter, cut into small pieces, caster sugar (fine granulated ), egg, beaten, cold water, good quality white chocolate, broken into pieces, butter, whipping cream, vanilla or 1/2 tsp almond extract, fresh raspberries , must be fresh, not frozen, sliced almonds, toasted, pistachios, toasted and roughly chopped, icing sugar, for dusting (powdered sugar )

frozen raspberries in light syrup, thawed, all-purpose flour, granulated sugar, baking powder, salt, eggs, slightly beaten, milk, cooking oil, raspberry yogurt, semisweet chocolate chunks, chopped pecans

coarsely chopped white baking bar or 2 1/2 cups white vanilla chips, butter, eggs, sugar, flour, salt, almond extract, fresh raspberries or 1 cup frozen raspberries, without syrup, thawed, drained on paper towels, coarsely chopped sliced almonds, semi-sweet chocolate chips, powdered sugar , if desired

eggs, divided, all-purpose flour, lemon zest, finely shredded, baking powder, salt, good quality white chocolate, chopped (such as lindt), half-and-half, margarine or 1/3 cup unsalted butter, granulated sugar, vanilla, fresh raspberries or 1 cup sliced strawberry, raspberry liqueur or 3 tbsp raspberry extract, seedless raspberry jam or 1/3 cup strawberry jam, at room temperature, powdered sugar , to dust, fresh raspberry , for garnishing, good quality white chocolate, chopped (such as lindt), heavy cream, cold water, plain gelatin powder (such as knox), granulated sugar, white chocolate, at room temperature

whole chocolate graham crackers, cold butter, cut into pats, sauce, frozen raspberries, thawed, sugar, cornstarch mixed with 1 tbsp water, neufchatel (1/3 less fat ) cream cheese, softened, sugar, cornstarch, eggs, room temperature, reduced fat sour cream, vanilla extract, white baking chocolate, melted, berries and mint sprigs

chocolate wafer cookies, unsalted butter, melted, frozen raspberries, thawed, sugar, cream cheese, room temperature, eggs plus 2 large yolks, all-purpose flour, vanilla extract, white chocolate, melted and cooled

chocolate wafers, divided, butter, melted, sugar, raspberry gelatin, boiling water, lemon yogurt, heavy whipping cream, sugar, fresh or frozen raspberries, thawed, grated lemon peel and additional fresh raspberries, optional

frozen raspberries, thawed, white sugar, orange liqueur, heavy whipping cream, white chocolate, chopped

bittersweet (dark ) chocolate, broken into small pieces, cream, granulated sugar, vanilla, frozen raspberries, thawed and drained, divided

milk, butter, melted, egg, slightly beaten, all-purpose flour, sugar, baking powder, salt, fresh raspberries (do not thaw) or 1 cup frozen raspberries (do not thaw), vanilla chip, butter, melted, sugar

frozen raspberries (or fresh ), low-fat milk (2% fat), non-fat vanilla yogurt, chocolate syrup, ice cubes (only if using fresh berries)

frozen puff pastry, thawed, chocolate hazelnut spread, all fruit raspberry jam, egg, beaten, sugar , for dusting (optional)

milk, white vinegar or 1 1/2 tsp apple cider vinegar, rolled oats, eggs, room temperature, dark brown sugar, unsweetened applesauce, whole wheat pastry flour or 1 1/2 cups all-purpose flour, salt, baking powder, baking soda, nutmeg, cinnamon, fresh raspberries or 1 1/2 cups frozen raspberries, dark chocolate chips

raspberry juice, from fresh or frozen berries, cornstarch, chocolate chips, butter, cream cheese, softened, sugar, count) package miniature phyllo cups (2.1 oz,), chocolate leaves , dessert decorations (optional)

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.

butter, melted, eggs, sugar, milk, water, vanilla, flour, cocoa, baking powder, salt, cream cheese, sugar, chocolate chips, vanilla, raspberries (fresh or frozen )

godiva dark chocolate bars, chopped, sugar, instant coffee granules, boiling water, butter, softened, eggs, at room temperature, vanilla extract, frozen unsweetened raspberries, sugar, chambord raspberry liquor, heavy cream, sugar, vanilla extract, fresh raspberry, for garnish