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Raspberry Swirl Cheescake
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Brief Description
This cheesecake would be awesome with any kind of fruit curd, and it’s gorgeous too!!
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Main Ingredient
Raspberries, Cream Cheese
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Category: Desserts
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Cuisine: American
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Prep Time: 120 min(s)
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Cook Time: 55 min(s)
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Recipe Type: Public
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Source:
Confessions of a Cookbook Queen, Adapted from Sprinkle Bakes; Raspberry Curd from Food.com
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Tags:
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Posted By: lynnegee
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Posted On: Jun 11, 2014
Number of Servings:
Ingredients:
- 1/2 cups - Unsalted Butter
- 1 pints - Ripe Raspberries (or 12 oz. pkg. frozen raspberries, thawed)
- 5 - Large Egg Yolks lightly beaten
- 3/4 cups - Sugar
- - Salt a pinch
- 2 - 3 teaspoons Lemon Juice
- 2 cups - Graham Cracker Crumbs (roughly two individual packets, crushed)
- 1/4 cups - Sugar
- 1 sticks - Butter melted
- 2 blocks - Cream Cheese softened
- 1/2 cups - Sugar
- 2 - Eggs plus one egg white
- 2 tablespoons - Flour
- 1/2 cups - Sour Cream
- 1 teaspoons - Pure Vanilla Extract
- 3/4 cups - Raspberry Curd
Directions:
1. Prepare Raspberry Curd: In a saucepan over medium heat, melt butter. Add raspberries, egg yolks, sugar, and salt. Cook, mashing the berries and stirring constantly until thick — about 10 minutes. Pour the mixture in a strainer set over a bowl, pressing to extract as much as possible. Allow to cool to room temperature, then refrigerate. Raspberry Curd will thicken as it cools.
2. Prepare Crust: Preheat oven to 350. Line at 8×8 pan with parchment paper that hangs over the edges. Mix graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the pan and bake for about 10 minutes or until set and fragrant. Let cool completely.
3. Prepare Filling: Beat cream cheese and sugar in the bowl of a mixer on medium speed until smooth. Change the mixer to low speed and add the eggs and egg white one at a time until well mixed. Beat in the sour cream and vanilla, then the flour until just blended. Set a cup of the batter aside and spread the rest evenly over the crust.
4. Mix 1/2 cup of the Raspberry Curd with the cup of reserved cheesecake batter. Spoon randomly over the cheesecake. Spoon the remaining 1/4 cup Raspberry Curd over that, and use a skewer or sharp knife to swirl the two together.
5. Bake for about 50-55 minutes, or until center is set. Remove from oven and allow to cool completely, then remove by the parchment paper hanging over edges and cut into squares.
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