Never able to follow a recipe to a T I made some changes. Before unmolding the springform pan, run a  knife around the edge of the cake. CRUST: Mix together the cookie crumbs, 3 tablespoons sugar and melted butter in a medium bowl, or use a food processor.Press into the bottom of a 9-inch springform pan. Although this Raspberry Swirl Cheesecake does not have any sour cream in it, it does fit my main bullet points, and I think it’s one of the best cheesecakes I’ve ever made (or ate anywhere!). Everybody enjoyed it and couldn't believe it was my first attempt. 5. It’s impossible for us to consume them all before they spoil. Also of interest: I found the raspberry flavor to be plenty intense, unlike a previous reviewer. Pour raspberry topping slowly and gently over the top of the cheesecake and carefully swirl it into the cheesecake but don't mix. This raspberry swirl cheesecake is creamy, tangy and sweet! In a large bowl with clean beaters, beat egg whites until stiff peaks form. You should have some raspberry puree left over. If your cheesecake always cracks, try this: Before heating the oven, place a baking pan half-filled with hot tap water on the bottom rack. And, since moving in, our family has enjoyed every last bite! I am not a nutritionist and cannot guarantee accuracy. Use a toothpick to swirl the raspberry sauce throughout the … Also the cheesecakes look better if you use less raspberry rather than more. Transfer cake pan to rack to cool completely. The credit is yours, thank you. It's difficult to describe what the texture was like, but it wasn't that perfectly smooth and creamy texture that I associate with cheesecake. Making Raspberry Cheesecake. The texture is wonderful, it's not too chocolately, and all the flavors blend beautifully. See our. Picking and enjoying fresh raspberries from the yard feels very natural to me. This cheesecake really is special enough for tears of joy. The cheesecake itself was a good consistency. Every time I make it, I’m reminded of the expression on my mother-in-law’s face when I made this for the first time on her birthday many years ago. Once your muffin wells are full of the cheesecake mixture, drop 3 dots of the raspberry sauce over the top of each cheesecake. The smoothest, creamiest cheesecake you have ever … Cranberry Swirl Cheesecake with Cranberry-Raspberry Compote Bright ribbons of cranberry puree swirled through a creamy white cheesecake create a pretty contrast. Our raspberries just started to ripen over the past weekend, almost two weeks later than normal. I would like to know if it’s ok if I use chocolate swirls instead of raspberry swirls? Also a few hints about the raspberry: Mix the preserves before you start adding them to the cheesecake. :). Raspberry Swirl Cheesecake is a delicious dessert to serve any time of year, but it's especially tasty in the spring and summer when you can use your own freshly-picked … Swirls of raspberry jam top a super rich and creamy cheesecake base while the graham cracker crust has the perfect amount … While we eat plenty of fresh berries every day, and give them away to grateful friends and neighbors, there still needs to be a plan to make sure none of them goes to waste. While the raspberry sauce is cooking, prepare the cheesecake. It firms up and gets completely chilled. Use the foaming power of eggs. This light, fluffy cheesecake is a family favorite. Keto Raspberry Swirl Cheesecake Cheesecake is a favorite of those following a low carb or keto diet. RASPBERRY SAUCE: Combine raspberries, 2 tablespoons sugar, cornstarch and water in a medium pot.Bring to a boil and boil for 5 minutes while the sauce thickens up. Preheat oven to 350 degrees. Place raspberries and sugar in a blender; cover and process until smooth. I thought she was going to cry. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. Pipe teaspoon sized dots of the raspberry sauce on top of the cheesecake. You can also find the original recipe online at marthastewart.com. Carefully transfer roasting pan to oven. Remove springform pan from water bath; remove foil. Place cream cheese, milk, cream and vanilla in a food processor and process for 40 seconds or until smooth and slightly thickened. Would I make this again? (Or it makes for an awesome raspberry lemonade!). Let cool completely on an iron … This rich raspberry cheesecake is sure to make your all-time-favorite-cakes list. I used cake decorating tips to put homemade whipped cream on top to hide the cracks and put raspberries for the finishing touch. Omit crust. Remove rim from pan. Please leave a comment below. Set the filled spring-form pan into a roasting pan. Don’t wait until the cake is completely set, as you run a higher risk of cracking. It looked like a professional cheesecake. I made this for a family dinner everyone loved it. Topped with a drizzle of chocolate and drips of raspberry coulis - I hit a major home run with A perfect balance of flavours. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. I love a good cheesecake, and this White Chocolate Raspberry Swirl Cheesecake is one of my all-time favorites to both make and eat!. Cool 1 hour longer. I made this for a family dinner last night and received so many compliments! Do you want to know my criteria for cheesecake recipes? Preheat oven to 350°. square). did not like the crust and directions were not clear, not worth the time or trouble, One secret to a lighter, fluffier cheesecake? Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl. —Brittney Segobiano, Geneseo, Illinois, Swirled Raspberry & Chocolate Cheesecake Recipe photo by Taste of Home. The texture of this cheesecake isn't awful, but not what I'm looking for when I'm eating a cheesecake. Preheat oven to 325°. Add cooled gelatine mixture and pulse until combined. As an Amazon Associate I earn from qualifying purchases. A golden Oreo crust, a creamy lemon cheesecake filling, a raspberry sauce swirled right into the cheesecake batter and then topped … Add eggs; beat on low speed just until blended. When our berries hit their peak week of producing, we can pick almost a gallon bucket of berries every day. Tall and Creamy Cheesecake With Raspberry Swirl is light and airy and melts on your tongue like butter with every bite. This is the perfect dessert for company, … And we make a couple batches of our favorite quick and easy Raspberry Blackberry Freezer Jam. Securely wrap foil around pan. Remove 1 tablespoon; stir into raspberry puree. Several people thought it tasted like it had toffee in it. I folded in a cup of frozen raspberries. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Beat in milk and vanilla. This cheesecake is AMAZING! Reserve. The addition of the whipped egg whites caused lumps in batter, which were glaringly obvious later when the top started to brown. If your health depends on nutrition information, please calculate again with your own favorite calculator. Gently pour about 2 inches of hot water into … I don't think I would ever make this again, because I have 2 other delicious chocolate/white chocolate raspberry cheesecake recipes. The raspberry swirl cheesecake can be wrapped well and refrigerated up to 3 days, or frozen up to 3 months. Transfer … Set cake pan inside a large, shallow roasting pan. After the first bite we had a list of people to make this for! Serve slices with some freshly whipped and slightly sweetened cream, a drizzle of left over raspberry puree, and a sprinkling of fresh raspberries, if desired. Swirled Raspberry & Chocolate Cheesecake One secret to a lighter, fluffier cheesecake? I have found our new go-to dessert! A definite make-again recipe. Perfection! Alternatively, you can set the cake pan inside the roasting pan, place it in the oven and then ladle the boiling water into the roasting pan. Press onto the bottom of prepared pan. I made this when having guests, and they raved about it. Savor all the rich flavor of cheesecake but with less fat and calories as in this lightened verson of Raspberry Swirl Cheesecake.This dessert doesn’t come without its benefits: You get … The raspberry flavor was perfect. Begin the cake a day ahead. Bake until cake is mostly set, with just a slight bit of jiggle in the center, 60 to 70 minutes. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream … The reason I was interested in making this particular recipe is because I wanted to see how folding egg whites changed the texture of the cheesecake. of boiling water to larger pan. Perhaps our berries or our expectations differed. Refrigerate for 6 hours or until set. But that comes as no surprise after it took so achingly long for our Midwestern winter, followed by a cold and extra rainy spring, to finally depart. Strain and discard seeds. It’s hard to believe that such an elegant dessert can be so easy, but it is! Smooth and creamy, this raspberry swirl cheesecake comes together simply thanks to the electric pressure cooker (i.e. The gorgeous Raspberry Swirl not only looks elegant but adds a nice contrast of flavor. Instant Pot). Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it). With a wooden skewer or toothpick, swirl the sauce into filling. Melt 1/4 cup butter; mix with 1-1/2 cups graham crumbs. springform pan on a double thickness of heavy-duty foil (about 18 in. In a small bowl, mix the graham cracker crumbs, sugar and butter, with a fork until combined. This creamy classic raspberry swirl cheesecake is both colorful and flavorful thanks to a mix of fresh raspberry & blackberry purees. Which makes these vibrant and tasty garden delights seem all the more well deserved! Fingers crossed it looks and tastes as good as yours did! We freeze some for future use. Wrap exterior of a 9-inch springform pan (including base) in a double … Bake for 35-40 minutes or until the cheesecake is set. A few neighbors came over as it was our son's birthday. Refrigerate uncovered for at least 6 hours. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Preparation. Otherwise, I found the texture to be strangely moussey, yet tasty. Riding bikes till the street lights come on, swimming in the pool, eating hamburgers from the grill, and a slice of raspberry cheesecake for dessert in the backyard on the lawn chairs. The raspberry swirl is a gorgeous, ruby-red color, and not only that, it’s fruity and a little tangy, providing the perfect counterpoint to the sweetness of the white chocolate. And I do hope you’ll find that out for yourself by giving this tried and true recipe a go. 1) Preheat the oven to 350 degrees. They'll be much easier to work with. Separate eggs; let stand at room temperature for 30 minutes. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. This post may contain Amazon or other affiliate links. 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