Raspberry Swirl Cheesecake Recipe
#entertainingwithbeth #CookingChannel #RaspberryCheesecake
This raspberry swirl cheesecake recipe is a fantastic cheesecake 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.
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RASPBERRY SWIRL CHEESECAKE
Serves 8
*PRINT RECIPE HERE*
*Save Recipe To Whisk!
INGREDIENTS:
CHOCOLATE COOKIE CRUST:
1 cup (100g) chocolate cookie crumbs (20 Famous Chocolate Wafers)
2 tsp (8.4g) sugar (omit if using Oreos they are sweet enough)
3 Tbsp (45ml) melted butter
Pinch of salt
FILLING:
2-12 oz (680g) whipped cream cheese
¾ cup (180 ml) of sour cream
1 cup (216g) of sugar
¼ teaspoon (2.5 ml) salt
2 whole eggs
3 egg yolks
1 Tbsp (15 ml) vanilla extract
¼ cup (30 g) of flour
RASPBERRY SWIRL:
12 ounces raspberries (save 3 raspberries for the garnish!)
1 Tbsp (12.6g) sugar
GARNISH:
Fresh mint sprigs
METHOD:
Bring sour cream and cream cheese to room temperature.
Separate egg yolks and bring them to room temperature.
Preheat oven to 350F.
Spray a 9 cheesecake pan with baking spray and set aside.
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.
Bake the crust for 7-9 minutes. Remove the crust from the oven and set aside to cool.
Reduce oven to 325F to come down in temperature in preparation for baking the cheesecake.
Set aside 3 raspberries of the same height and size, for the garnish.
Place the raspberries in a clean food processor, add the sugar. Pulse until pureed.
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.
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.
Then add the egg yolks, one at a time, beating in between each addition and scraping down the bowl as needed. Add the sour cream, beat to combine.
Then add the vanilla and the salt, beat to combine.
Then add the flour, gently beat to combine, scrape down the bowl, and beat a final time.
Pour the cheesecake batter into the pan. Shake the pan gently to level out the batter.
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.
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.
Bake at 325F for 45 mins. Do Not Open the door!
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.
Remove the cheesecake from the oven to cool at room temperature for 15-20 minutes
Refrigerate uncovered, for a minimum of 4 hours, but overnight is even better!
Garnish the cake with 3 raspberries and a sprig of mint in the center.
Serve with the raspberry puree spooned over the top of each slice, and garnish each plate with fresh mint.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Marble Cheesecake|stunning marble effect #short #marble#satisfying
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#marbleeffect
Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH
Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression!
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HOW-TO MAKE PUMPKIN PIE SPICE:
BETH’S CHOCOLATE PUMPKIN CHEESECAKE RECIPE
Serves 8
PRINT RECIPE HERE:
INGREDIENTS:
For the Crust
1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie
5 tbsp (75 ml) melted butter
For Filling
2 (8 oz) containers (460g) of whipped cream cheese
2 whole eggs
3 egg yolks
¾ cup (150 g) of sugar
1 (15 oz) can (420g) of pure pumpkin puree
¼ tsp (1.25 ml) salt
1 tsp (5 ml) pumpkin pie spice
1 tsp (5 ml)vanilla extract
¼ cup (30 g) of flour
2 oz (56 g) melted bittersweet chocolate
METHOD:
Preheat oven to 325F/162 C.
Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.
Grease a 9 (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.
Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.
Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.
Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.
Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
No-Bake Mocha Cheesecake | Chocolate Coffee Swirl Cheesecake
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240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon
Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
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INGREDIENTS Ø 15cm / 6 inch
100g ( 3.5 oz ) Lotus Biscoff biscuits ( caramelised biscuit )
40g ( 3 Tbsp ) butter
15g ( 1 Tbsp ) water
3.5g ( 1 + 1/2 tsp ) gelatin powder
5g ( 1 Tbsp ) instant coffee
45g ( 3 Tbsp ) milk
150g ( 5.3 oz ) cream cheese
50g ( 1/4 cup ) sugar
60g ( 1/4 cup ) sour cream
60g ( 1/4 cup ) whipping cream
15g ( 1 Tbsp ) water
2.5g ( 1 tsp ) gelatin powder
60g ( 2.1 oz ) dark chocolate ( 50% cocoa )
120g ( 1/2 cup ) whipping cream
100g ( 3.5 oz ) cream cheese
36g ( 3 Tbsp ) sugar
Coffee beans
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NO BAKE CHOCOLATE SWIRL CHEESECAKE RECIPE
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for no bake chocolate swirl cheesecake.
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Ingredients
Base
250 Grams of cookies
100 Grams of melted butter
Cheesecake
750 Grams of softened cream cheese
400ml of thickened cream
1 Cup of sugar
100-150 Grams of melted milk chocolate Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
How to Make PB Chocolate Swirl Cheesecake | Raw Vegan
This no-bake, raw vegan cheesecake is absolutely delicious! Completely guilt-free dessert...why wouldn't you want to eat this after a nice meal? Super easy and quick to make so you don't have to worry about messing up! The chocolate swirl in the peanut butter cheesecake makes the cake look beautiful. This recipe is definitely something you should try! You won't regret it. Recipe below!
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For the Crust:
1 cup almonds
1 cup pitted dates
1 tablespoon cocoa powder
For the Cheesecake Filling:
3 cups raw cashews, soaked in water for 4 hours and drained
1/2 cup smooth peanut butter
3/4 cup maple syrup
2/3 cup coconut oil
1/2 teaspoon salt
1/3 cup unsweetened almond or other nondairy milk
2 tablespoons cocoa powder
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