gallamore west: My most favorite dessert: Raspberry Swirl Cheesecake

Thursday, April 21, 2011

My most favorite dessert: Raspberry Swirl Cheesecake

If you know even just a tiny bit about me, you know I've got a HUGE sweet tooth!  And cheesecake... well, you either love 'em or you don't.  And I am a lover.  I have two really good recipes and I'll share the other one sometime soon too because it is awesome, but This Raspberry Swirl Cheesecake by Martha Stewart is my favorite and it makes a gorgeous, and delicious Easter dessert.

Here's the original magazine I found it in.  I like to think I'm pretty good at getting rid of stuff, but this beauty is from 2006 and it's not going anywhere.  I seriously love it THAT much that I'm keeping the original magazine... I know, that's weird.  It's one of the recipes in the "Readers' Favorite Sweets" section.

I don't know why the picture is a little blurry, 
but doesn't it just look amazing? 
If you make this, your friends and family will ooooh and aaaah over it and wonder how in the world you made it.  Every time I've made it someone always says that it looks like art... well, they don't have to know how easy it is to make those gorgeous swirls. We'll just keep that part between us, k? :)  

Oh, and I've made the cake version and the cupcake version and they're both awesome.  Go for the cupcakes if you like a little more of that buttery crunchy crust... go for the cake if you want more of that raspberry cream cheese heaven.  Either way, you made the right choice!

Here's the recipe via Martha Stewart  {and if you need some tips, Martha shares some tips on how to get a perfect, non-cracking cheesecake here}.


Serves 8 to 10
  • 1 cup finely ground graham crackers
  • 2 tablespoons unsalted butter, melted
  • 1 3/4 cups sugar
  • 6 ounces raspberries {is that a 1 1/2 cups?  that's how much I use}
  • 32 ounces cream cheese, room temperature {that's 4 blocks, right?  That's always WAY too much, but I've never tried with 3... just make some of the cupcakes with the extra!}
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • Boiling water, for roasting pan


  1. Preheat oven to 350 degrees. Wrap exterior of a 9-inch spring-form pan (including base) in a double layer of foil; set aside.
  2. Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
  3. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
  4. Put cream cheese in the bowl of an electric mixer; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust. 
  5. {Here's the FUN part!} Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
  6. Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
  7. Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before un-molding, run a knife around edge of cake. 
Let me know if you make it and if you love it as much as I do!

1 comment:

Wendy said...

I have a few magazines I can not part with either! They always bring me a little smile when I look at them! yum, the cheesecake looks delicious!!


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