Raspberry Cheesecake, Swirled
User Reviews
4.9
141 reviews
Excellent
Raspberry Cheesecake, Swirled
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A rich, decadent, and smooth New York-style cheesecake.
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Ingredients
For the crust:
- 2 ½ cups chocolate cookie crumbs
- ½ cup butter melted
For the raspberry sauce:
- 10 oz frozen raspberries
- 2 TB sugar
- 3 tsp cornstarch dissolved in 1/2 cup water
For the cheesecake:
- 12 oz white chocolate chips
- ½ cup half and half
- 24 oz cream cheese softened to lukewarm
- ½ cup sugar
- 3 large eggs
- 1 TB vanilla extract
- 1 Recipe for Stabilized Whipped Cream
Instructions
- Make the crust: In a large bowl, mix fine cookie crumbs with butter until well incorporated. Press into bottom of a greased 9-inch springform pan. Set aside.
- Make raspberry sauce: In a heavy saucepan, combine raspberries, sugar, and cornstarch/water mixture. Mix well. Bring to boil and boil for 5 minutes, stirring occasionally, until sauce is thick enough to coat a spoon. Remove from heat and set aside.
- Preheat oven to 215F. Set rack to lower middle position. Place a pan full of water in the lowest rack. Using a small heavy saucepan, melt white chocolate chips with half and half, on low heat. Stir often until completely melted and smooth. Remove from heat and set aside.
- In large bowl, mix together softened cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.
- Pour half of batter over the crust. Spoon about a third of the raspberry sauce over batter in small chunks. Swirl with tip of butter knife. Gently pour in the remaining cheesecake batter. Spoon another third of the sauce over the top of batter. Swirl with tip of butter knife to complete the desired marble effect.
- Bake at 215F for 3 to 4 hours. Filling will still jiggle in the center and seem undone. Edges should feel firm upon light touch. Turn heat off and let cheesecake cool in the oven, with door ajar.
- Once cool, cover springform pan tightly with foil and cool cheesecake in fridge overnight. Carefully remove cheesecake from springform, and garnish with whipped cream, white chocolate shavings, or fresh raspberries. Remaining third of raspberry sauce can be used for topping as well.
Notes
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- To ensure your crust is perfectly crisp, mix the chocolate cookie crumbs and melted butter until they're just combined, then press them firmly into the bottom of your greased springform pan to create an even layer.
- When making the raspberry sauce, remember to stir the mixture occasionally while boiling to prevent sticking and to achieve a smooth, thick sauce that will beautifully coat your spoon.
- For a smooth cheesecake filling, make sure your cream cheese is softened to lukewarm; this helps it blend seamlessly with the sugar and eggs, avoiding any lumps in your batter.
- To prevent the white chocolate from seizing, melt it with half and half over low heat and stir often, ensuring it's completely smooth before adding it to your cheesecake mixture.
- Create a stunning marble effect on your cheesecake by spooning the raspberry sauce over the batter in small chunks and swirling gently with a butter knife—less is more for a delicate swirl.
- Bake your cheesecake at a low temperature of 215F in a water bath to ensure even cooking and a crack-free surface, giving you that perfect New York style cheesecake texture.
- After baking, let the cheesecake cool in the oven with the door ajar to gradually bring it to room temperature, which helps prevent sinking and cracking.
- For a cheesecake that's as good as new, wrap any leftovers tightly in cling wrap before freezing, and simply defrost in the fridge or on the counter when you're ready to indulge again.
Nutrition Information
Show Details
Calories
727kcal
(36%)
Carbohydrates
61g
(20%)
Protein
11g
(22%)
Fat
50g
(77%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.4g
Cholesterol
154mg
(51%)
Sodium
506mg
(21%)
Potassium
328mg
(9%)
Fiber
3g
(12%)
Sugar
47g
(94%)
Vitamin A
1334IU
(27%)
Vitamin C
8mg
(9%)
Calcium
173mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Calories | 727kcal | 36% |
| Carbohydrates | 61g | 20% |
| Protein | 11g | 22% |
| Fat | 50g | 77% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 154mg | 51% |
| Sodium | 506mg | 21% |
| Potassium | 328mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 1334IU | 27% |
| Vitamin C | 8mg | 9% |
| Calcium | 173mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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