Fresh Raspberry Dessert Recipes
Raspberry Cream Cheese Bars and Raspberry Chocolate Cake
Jun 23, 2009
Fresh raspberries lend their tangy-sweet flavor to these two luscious deserts.
Think raspberries are just for pies and cobblers? Think again. These two dessert recipes prove that raspberries can hold their own in other desserts as well.
Raspberry Cream Cheese Bars
Crust Ingredients:
- 24 whole graham crackers, ground to measure 2-3/4 cups
- 5 Tablespoons of unsalted butter, melted
Topping Ingredients:
- 2 packages (8 ounces each) of cream cheese, softened
- 2/3 cup of sugar
- 3 Tablespoons of cornstarch
- 2 large eggs
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla
- 1/2 cup of seedless raspberry jam, melted
- 4 ounces of white chocolate, melted
Directions:
- Preheat the oven to 350 degrees.
- To make the crust, combine the graham cracker crumbs and butter. Stir until crumbs are moistened.
- Transfer buttered crumbs to a 13 by 9 inch pan. Arrange and press crumbs into pan to form crust.
- Bake 12 minutes or until crust is set. Remove crust from oven, but maintain oven temperature for next use.
- To make the filling, beat the cream cheese and sugar in a large bowl with an electric mixer until fluffy.
- Beat in the cornstarch, eggs, salt and vanilla.
- Transfer filling to crust. Smooth top with spoon or knife.
- Drizzle with melted jam. Draw the tip of a knife through the top of the filling to create a marbled effect.
- Bake 25 minutes or until dessert appears puffed.
- Cool in pan at room temperature.
- Refrigerate at least 3 hours.
- Drizzle with melted white chocolate and cut into bars.
Raspberry Chocolate Torte
Ingredients:
- 1 package (18-1/4 ounces) devil's food cake mix
- 1 package (8 ounces) of cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans
- 2 cups heavy whipping cream, whipped
- 2 pints fresh raspberries
- 1/2 cup pecan halves for garnish, if desired
Directions:
- Prepare and bake the cake mix according to package directions, using two 9 inch round baking pans.
- Allow cake to cool for 10 minutes before removing from pans. Place cake on wire racks to cool completely.
- In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in chopped pecans.
- Fold in whipped cream.
- Carefully split each cake into two horizontal layers. Place one bottom layer on a serving plate. Top with one fourth of the cream cheese mixture.
- Arrange 1 cup of the raspberries over the filling. Repeat layers three times.
- Garnish with pecan halves if desired.
- Refrigerate until serving time.
Yields 12-16 servings.
Wild (black) raspberries have a wonderful flavor, but are delicate and will need to be used quickly after they are washed. Most cultivated raspberries do not have the same taste as their wild counterparts, but tend to be more durable. Either type of berry is acceptable for use in these recipes.
The copyright of the article Fresh Raspberry Dessert Recipes in Dessert Recipes is owned by Theresa Bledsoe. Permission to republish Fresh Raspberry Dessert Recipes in print or online must be granted by the author in writing.
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