Raspberry Cheesecake, Swirled
User Reviews
4.9
Raspberry Cheesecake, Swirled
Description
The crust combines chocolate cookie crumbs and melted butter, pressed firmly into a springform pan to create a sturdy base. The raspberry sauce is made by simmering frozen raspberries with sugar and cornstarch until thick, producing a smooth, jam-like consistency to swirl into the cheesecake batter.
The cheesecake filling is a mixture of softened cream cheese, sugar, eggs, vanilla, and melted white chocolate blended until smooth. Half the batter is poured into the crust, topped with spoonfuls of raspberry sauce that are swirled gently, then topped with remaining batter, creating a marbled effect after baking.
Baking at a low temperature in a water bath helps prevent cracking and ensures a creamy texture. After cooking, the cheesecake is cooled slowly to preserve its shape. It pairs well with whipped cream as a garnish and serves as an elegant dessert for special occasions.
Leftover cheesecake can be wrapped and frozen, then thawed before serving. The careful melting of white chocolate and softened cream cheese are important steps to achieve a smooth batter without lumps.
Ingredients
For the crust:
- 2 ½ cups chocolate cookie crumbs
- ½ cup butter melted
For the raspberry sauce:
- 10 oz raspberries frozen
- 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 egg large
- 1 TB vanilla extract
- Whipped Cream stabilized recipe
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
- Press chocolate cookie crumbs and melted butter firmly to form an even, crisp crust layer.
- Stir raspberry sauce occasionally while boiling to avoid sticking and ensure smooth thickening.
- Use lukewarm cream cheese for smooth batter without lumps.
- Melt white chocolate with half and half over low heat, stirring frequently to prevent seizing.
- Swirl raspberry sauce gently to create a subtle marbled pattern; avoid overmixing.
- Bake at low temperature in a water bath to reduce cracking and ensure creamy texture.
- Cool cheesecake gradually in the oven with door ajar for best results.
- Wrap leftovers tightly and freeze; thaw in fridge or at room temperature before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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