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.
_____________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
Some of these links go to Amazon, or other affiliate partners where I am compensated on products sold at no cost to the consumer
Striped Shirt by Sezane
Kitchen Aid Stand Mixer
Boos Board
Cheesecake Pan
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
____________________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
______________________________________________________________________
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!
The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
--------------------------------------------------------------------
-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
After subscribing to my channel, if you click the bell mark, you can receive new video notifications.
I would be grateful if I could get thumbs up!
SUBSCRIBE→
-----------------------------------------------------------------
We post unpublished photos and videos on YouTube to the Instagram. I also have a preview of the next new video, so please do follow it ~
Facebook
Twitter
Emojoie Cuisine Recipe Book(In Japanese)
Raspberry lime cheesecake. Whole food plant based recipe.
Good morning YouTube friends!
Today we’re talking cheesecake. Fresh raspberry & lime cheesecake.
Super vibrant and fresh and made with all whole food plant based ingredients.
You’re gonna want to try this one!!
For the crust you’ll need-
1 cup raw almonds
1 cup oats
7 large soaked dates that have been pitted
1/4 cup tahini
Pulse in a blender or food processor until a chunky sticky dough forms
Press into a tart, or springform pan.
Freeze until ready to add filling.
For the cheesecake filling you’ll need-
16oz raw cashews soaked
4-5 tablespoons maple syrup depending on your taste
1 teaspoon good quality vanilla
Juice of 1 lime
1 pint fresh raspberries, plus about a half pint for decoration & to add to mixture if you need more moisture to blend. (Total about 9oz)
1 tablespoon raw beet powder
Blend everything until super smooth
Spread filling into pan and add raspberry decorations.
Freeze until ready to serve.
Right before serving, decorate with more fruit and edible flowers if you have em:)
Enjoy!
Music: Sunny
Musician: @iksonofficial
Music: Do It
Musician: @iksonofficial
Key Lime Cheesecake
Key lime Cheesecake ranks amongst the champions of the cheesecake team! Made with fresh key limes and/ or limes as well as the traditional ingredients of a cheesecake, this citrus, tart, summer-oriented dessert will sure satisfy you guests and/or family. Taste and overall profile is similar to a key lime pie but differs in texture due to the cream cheese and sour cream. These two ingredients provide an extra creamy texture and enhanced tangy flavor which sets it apart from the key lime pie. The crust is made with Biscoff tea biscuits which provide just the right of amount of flavor and slight spice without dominating the overall flavor profile of this key lime cheesecake.
Summer is here and what a great way to celebrate the warmer weather with this beautiful, delicious after-a-meal dessert!
NOTE: This cheesecake can be made with Key limes and/or limes.
Here is the recipe:
240g/ 1 cup Biscoff tea biscuits (crust)
74g/ 1/3 cup melted unsalted butter (crust)
400g/ 1-8oz packets cream cheese (room temperature)
133g/ 2/3 cup granulated sugar
100g/ 1/4 cup sour cream
78ml/ 1/3 cup heavy cream
2 eggs
21g/ 1.5 tbsp. cornstarch
2g/ 1/2 tsp vanilla
4g/ 1 tsp lime extract
79ml/ 1/3 cup lime juice
28g/ 2 tbsp. lime zest
Whipped Topping recipe:
155g/ 2/3 cup heavy cream (cold)
42g/ 3 tbsp. powdered sugar
1g/ 1/4 tsp lime extract
Whip heavy cream (cold) until slight thickness forms
Add powdered sugar and lime extract them whip until stiff peaks form
Bake Cheesecake @ 350F/176C for 50 minutes (ovens vary)
Turn off OFF and allow cheesecake to rest in oven for 30 minutes
Remove and allow to cool at room temperature for 1 hour
Place in refrigerator to setup/cool for 6 hours/overnight
Pipe whipped topping onto cheesecake using a piping bag and desired piping tip.
Decorate cheesecake with a key lime garnish
Chill/ refrigerate until served