RASPBERRY SWIRL CHEESECAKE RECIPES

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RASPBERRY-SWIRL CHEESECAKE RECIPE | MARTHA STEWART



Raspberry-Swirl Cheesecake Recipe | Martha Stewart image

Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.

Provided by Martha Stewart

Categories     Cake Recipes

Total Time 15 minutes

Prep Time 25 minutes

Yield Serves 8 to 10

Number Of Ingredients 9

1 cup finely ground graham crackers (5 ounces; about 8 sheets)
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries (about 1 1/2 cups)
32 ounces cream cheese, room temperature
1 pinch kosher salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Steps:

  • Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
  • Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
  • Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
  • Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
  • Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
  • Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

RASPBERRY SWIRL CHEESECAKE RECIPE - FOOD.COM



Raspberry Swirl Cheesecake Recipe - Food.com image

I got this recipe from a cookbook called "Ultimate Cheesecakes" from Philadelphia Cream Cheese (Kraft Foods). I've used fat-free cream cheese, and it was just as good as the cheesecake in which I used the original cream cheese.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
9 inches graham cracker pie crust
3 tablespoons red raspberry preserves (seedless)

Steps:

  • Preheat oven to 350°.
  • Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until thoroughly blended.
  • Pour mixture into the graham cracker pie crust. Dot the top of the cheesecake with the preserves. Cut through the batter with a butter knife several times, for a swirl or marble effect.
  • Bake in oven at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
  • Garnish with whipped cream (or Cool Whip) and raspberries (fresh or frozen).

Nutrition Facts : Calories 429.7, FatContent 28.1, SaturatedFatContent 12.9, CholesterolContent 109, SodiumContent 373.4, CarbohydrateContent 39.6, FiberContent 0.5, SugarContent 29.5, ProteinContent 6.2

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