By entertainingwithbeth.com
Raspberry Swirl Cheesecake
24 steps
Prep:1hCook:45min
This raspberry swirl cheesecake recipe is a fantastic dessert recipe for Valentine's Day. It's rich and creamy and completely decadent with its chocolate cookie crust, and raspberry sauce. It's also a cheesecake recipe that doesn't require a water bath thanks to my secret ingredient.
Updated at: Sat, 23 Nov 2024 11:36:52 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories613 kcal (31%)
Total Fat41.5 g (59%)
Carbs52.8 g (20%)
Sugars41.6 g (46%)
Protein9.2 g (18%)
Sodium445.1 mg (22%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 cupchocolate cookie crumbs
20 Famous Chocolate Wafers
8.4gsugar
omit if using Oreos they are sweet enough
45mlbutter
melted
salt
680gwhipped cream cheese
¾ cupsour cream
1 cupsugar
2.5mlsalt
2whole eggs
3egg yolks
15mlvanilla extract
¼ cupflour
12 ouncesraspberries
save 3 raspberries for the garnish
12.6gsugar
fresh mint sprigs
Instructions
Step 1
Bring sour cream and cream cheese to room temperature.
Step 2
Separate egg yolks and bring them to room temperature.
Step 3
Preheat oven to 350F.
Step 4
Spray a 9" cheesecake pan with baking spray and set aside.
Step 5
In a food processor, process the chocolate wafers into a fine crumb. Then add the sugar and butter and process until combined. Place crumbs in the cheesecake pan, and shake pan to level out. Then tamp down the crumbs with a 1-cup measuring cup or glass.
Step 6
Bake the crust for 7-9 minutes. Remove the crust from the oven and set aside to cool.
Step 7
Reduce oven to 325F to come down in temperature in preparation for baking the cheesecake.
Step 8
Set aside 3 raspberries of the same height and size, for the garnish.
Step 9
Place the raspberries in a clean food processor, add the sugar. Pulse until pureed.
Step 10
Place a fine mesh sieve over a medium-sized bowl. Pour the raspberry puree into the sieve and work it through with a spatula to extract the juice and separate the seeds. Discard seeds and set the juice aside.
Step 11
To prepare the filling, beat the cream cheese with the sugar. Then add the whole eggs, one at a time beating in between each addition.
Step 12
Then add the egg yolks, one at a time, beating in between each addition and scraping down the bowl as needed.
Step 13
Add the sour cream, beat to combine.
Step 14
Then add the vanilla and the salt, beat to combine.
Step 15
Then add the flour, gently beat to combine, scrape down the bowl, and beat a final time.
Step 16
Pour the cheesecake batter into the pan. Shake the pan gently to level out the batter.
Step 17
Dollop approximately 1 teaspoon of raspberry puree all over the cheesecake, leaving some white areas in between for contrast. Do not use all the puree, the rest is for serving on top of the cheesecake.
Step 18
Take a wooden skewer, and with the pointy side, run it through the dots of puree creating decorative swirls. Stop when you are happy with it.
Step 19
Bake at 325F for 45 mins. Do Not Open the door!
Step 20
Then turn the oven OFF. Do not open the door! And allow the cheesecake to cool in the oven for 30 minutes. It will continue to bake through and set.
Step 21
Remove the cheesecake from the oven to cool at room temperature for 15-20 minutes
Step 22
Refrigerate uncovered, for a minimum of 4 hours, but overnight is even better!
Step 23
Garnish the cake with 3 raspberries and a sprig of mint in the center.
Step 24
Serve with the raspberry puree spooned over the top of each slice, garnish each plate with the fresh mint.
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