VANILLA RASPBERRY SWIRL CAKE RECIPES
RASPBERRY-SWIRL CHEESECAKE RECIPE | MARTHA STEWART
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
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 CUPCAKES RECIPE: HOW TO MAKE IT
I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.—Christine Sohm, Newton, Ontario
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.
Nutrition Facts : Calories 230 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 183mg sodium, CarbohydrateContent 34g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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RASPBERRY-SWIRL CHEESECAKE RECIPE | MARTHA STEWART
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
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