Best 3 Raspberry Cheesecake Shake Recipes
Indulge in a delightful culinary journey with our tantalizing Raspberry Cheesecake Shake, a harmonious blend of tangy raspberries, creamy cheesecake, and velvety vanilla ice cream. This milkshake is a symphony of flavors, textures, and colors, sure to delight your taste buds and transport you to a world of pure indulgence.
Our recipe collection features three variations of this delectable shake, catering to diverse preferences and dietary needs. The classic Raspberry Cheesecake Shake is a timeless favorite, combining fresh raspberries, cream cheese, and vanilla ice cream for a rich and satisfying treat. For a lighter option, the Raspberry Cheesecake Protein Shake incorporates protein powder for a boost of nutrition without compromising on flavor. And for those with a sweet tooth, the Raspberry Cheesecake Freakshake is an over-the-top indulgence, adorned with whipped cream, raspberry sauce, and a cherry on top.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice mixologists can create these delectable concoctions with ease. Whether you're craving a refreshing pick-me-up on a hot summer day or a sweet ending to a delightful meal, our Raspberry Cheesecake Shake recipes are guaranteed to satisfy and impress. So gather your ingredients, prepare your blender, and embark on a culinary adventure that will leave you craving more.
RASPBERRY CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
RASPBERRY CHEESECAKE SHAKE
Make and share this Raspberry Cheesecake Shake recipe from Food.com.
Provided by clanwood
Categories Frozen Desserts
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place 6 (16 oz) glasses in the freezer to chill if desired.
- Combine frozen raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda in a blender.
- Blend until you have a smooth mixture.
- Divide mixture into the 6 chilled glasses.
- Using remaining ice cream, put a scoop in each glass.
- Fill glasses with remaining cream soda and serve.
Nutrition Facts : Calories 330.6, Fat 15.6, SaturatedFat 9.6, Cholesterol 57.8, Sodium 126.2, Carbohydrate 45.5, Fiber 3.2, Sugar 40.4, Protein 4.8
RASPBERRY CHEESECAKE SMOOTHIE
I got this recipe from the Old Orchard website. It sounded so good, so I tried it and thought it was very tasty. If you like raspberry cheesecake, you're going to love this cool, refreshing smoothie.
Provided by Northwestgal
Categories Smoothies
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients in a blender and puree on high until smooth and well blended.
- Serve in tall glasses topped with whipped cream and a maraschino cherry.
- Garnish with a fresh sprig of mint, if you wish.
Nutrition Facts : Calories 210.6, Fat 15, SaturatedFat 9.4, Cholesterol 47.6, Sodium 254.4, Carbohydrate 9.5, Sugar 3.5, Protein 9
Tips:
- Use frozen raspberries for a thicker, creamier shake.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- For a richer shake, use heavy cream instead of milk.
- Add a scoop of vanilla ice cream for an extra special treat.
- Garnish with fresh raspberries, whipped cream, or a cherry for a festive touch.
Conclusion:
This raspberry cheesecake shake is the perfect way to cool down on a hot summer day. It's also a great way to use up any leftover raspberries you have on hand. With its creamy texture, tangy flavor, and beautiful pink color, this shake is sure to be a hit with everyone who tries it. So next time you're looking for a refreshing and delicious treat, give this raspberry cheesecake shake a try.
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