I haven’t really baked anything since the holidays and felt the need to get back into it. Since we had a long weekend, I decided to make another cheesecake. This time, I wanted to incorporate a fruit swirl.
Raspberry is one of my favorite fruit flavors for dessert. It’s got a great tartness that pairs well with almost anything. Our wedding cake was actually part raspberry flavored. It was raspberry preserve and lemon curd in the layers. Rob actually picked the flavor combo to account for both of our tastes. Rob liked the sweet citrus curd and I liked the tart fruit. I highly recommend this combo for a dessert.
There is a bit of a trick I learned to make the swirl look good in the cheesecake. I used raspberry preserve for the cake and if you just try to swirl it in you don’t get a clean line. The trick is to use a fork and scoop some out of the jar, insert the fork into the cake with the flat facing the center of the cake, and then run it around in a circle. It should form a clean line in the cake.
Once again, I let Rob handle the cake decoration. I cannot match his level of patience and precision. He also made the whipped cream himself, which he kept eating while he was decorating. He definitely likes homemade over the can now that he has done it a few time.
Raspberry Swirl Cheesecake
- 10 Honey Graham Crackers crushed finely
- 24 Oz Cream Cheese room temp
- 1 Cup Sugar
- 1 Cup Sour Cream
- 3 Eggs whisked
- 1/2 Tbs Vanilla Extract
- 6 Tbs Butter melted
- 1/4 Cup Raspberry Preserves
- 1.25 Cups Heavy Cream
- 1/4 Cup Sugar
- Preheat to 350F.
- Combine the butter and cracker crumbs. Pack into a spring form or other easily separable pie dish. This amount should allow you to cover most of the sides along with teh bottom of an 8″ pan. Bake for 10 minutes. Let cool.
- Preheat the oven again to 350F.
- Mix the cream cheese and sugar in a stand mixer until combined. Add in the sour cream and vanilla. Add the eggs one at a time until thoroughly mixed.
- Pour the mixture into the cooled crust. Use a fork or knife to swirl in the raspberry preserve.
- Put you pie dish in a roasting pan or casserole and add a little water to the bottom of the pan, use foil if needed around the pie dish to ensure water doesn’t get in (this may require a few layers or wide foil to cover an 8″ pan).
- Bake for about 60-70 minutes, until the mixture is mostly set.
- Turn off the oven and allow the oven to cool with the cake in it. Make sure that no water got into the pan (you may want to freeze the cake if it did to help the crust firm up).
- Remove and allow to cool further and then place in the freezer.
- Use a knife or pastry spatula to separate the cake from the sides of the pan and from the bottom. Allow to thaw out slightly before serving (30-60 minutes in the fridge).
- Top with whipped cream (mix heavy cream and sugar vigorously with a stand or hand mixer) and fresh raspberries.