Email to Deb Fish      

Recipe Categories: Debf42's HOME PAGEAPPETIZERS BBQ BEVERAGES BREADS BREAKFAST CAKES CASSEROLES CHEESECAKES COOKIES DESSERTS FUDGE MEATS PASTA PASTRIES PIZZA POULTRY PUDDING QUICHE SALADS SALSA SAUCES SIDEDISHES SOUPS Spiritz VEGETABLES

Raspberry Swirl Cheesecake




Source of Recipe


Afarmgirlsdabbles.com






Recipe Introduction


I found this recipe doing research for raspberry cheesecakes. I originally made it for a young lad “Liam” from our congregation. It got Rave reviews from all who were able to sample it. It’s a keeper for sure.





List of Ingredients



• For the Crust
  
• 1 cup finely ground graham crackers
  
• 2 Tbls unsalted butter, melted
  
• 2 Tbls sugar
  
• For the Rasberry Puree
  
• 6 oz. Rasberries
  
• 2Tbls sugar
  
• For the Cream Cheese Filling
  
• 32 oz. cream cheese @ room temperature. (4/ 8oz. packages)
  
• 1 1/2 cups sugar
  
• Pinch of salt
  
• 1 Tsp vanilla
  
• 4 large eggs @ room temperature
  
• Also Needed
  
• Boiling water for the Hot water bath
  






Instructions



1. Preheat oven to 350 F.
   
2. Wrap the exterior of a 9” springform pan including the base with a double layer of aluminum foil. Set aside.
   
3. For the Crust: stir together the cracker crumbs, melted butter, and 2 Tbls sugar in a medium bowl. Press crumb mixture firmly into the bottom of pan. Bake until set, About 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 F.
   
4. Heat water for hot water bath (to prevent cracking). Set a medium pot of water on the stove to boil.
   
5. Prepare the raspberry purée by processing raspberries in a food processor until smooth, about 30 seconds. Pass purée through a fine mesh sieve into a small bowl to remove most of the seeds. Discard the solids. Whisk in the 2 Tbls sugar and set aside
   
6. Time for the Creem cheese filling: place creem cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed until fluffy. About 3 minutes. Turn mixer to low speed and add 1 1/2 cups sugar in a slow steady stream. Add salt and vanilla and mix until well combined.Add the eggs, one at a time, mixing each until just combined. Do not overmix!
   
7. Pour cream cheese mixture over baked crust
   
8. Dot raspberry purée by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling. You should have some raspberry sauce left over. Save it to serve with your slices of cheesecake.
   
9. Now for the Hotwater Bath: set springform pan inside a large shallow roasting pan. Carefully ladle boiling water into roasting pan to reach half way up the springform pan. Carefully transfer roasting pan to the oven. Alternatively you can set the roasting pan in the oven first before adding water then add your boiling water.
   
10. Bake until set about 60-70 minutes. Don’t wait till it’s completely set as this is over cooked. Transfer cake pan to a wire rack to cool completely. Refrigerate uncovered for at least 6 hours or overnight.
    
11. Before un molding the springform pan run a knife around the edges of the cake.
    
12. Serve slices with freshly whipped and slightly sweeten cream and a little drizzle of the extra raspberry purée and a fresh rasberry or two.
    






Final Comments


I make a double batch of the raspberry purée so I have plenty for serving with the cheesecake slices and even have a little to make some delicious Rasberry Lemonade. Enjoy!