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I love the tartness of raspberries and it works so well with desserts to balance the the sugar out and to cut out the richness of something like a cheesecake. That’s why this Raspberry Swirl Cheesecake is fantastic, even though it’s so more filling than a cheesecake I would normally make, because of the raspberry flavour coming through it makes for a perfect combination. I found this recipe on A Farmgirl’s Dabbles and saw that amazing swirl pattern that I just had to try it for myself. Came out looking great!

Raspberry Swirl Cheesecake (adapted from A Farmgirl’s Dabbles)
Makes: One 9-inch Cheesecake
Preparation Time: 15 minutes
Cooking Time: 90 minutes
Passive Time: 7 hours+

Ingredients
Crust
250g Digestive Cookies
110g Unsalted Butter, Melted

Raspberry Puree
170g Raspberries
30g Caster Sugar

Cream Cheese Filling
1kg Cream Cheese, Room Temperature
220g Caster Sugar
1/8 tsp Salt
1 tsp Vanilla Extract
4 Large Eggs, Room Temperature

Boiling Water for the Water Bath

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Method
1. Line a 9-inch springform pan with baking paper and wrap it with a double layer of foil.

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2. To make the crust, place the cookies into a food processor and blend until it resembles coarse meal.

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3. Place the blended cookies into a small bowl, then add in the melted butter and mix well.

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4. Press the cookie mixture evenly onto the bottom of the springform pan then place in the fridge for at least an hour to set.

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5. To make the puree, place the raspberries into a food processor and blend until smooth. Sieve the raspberries into a small bowl to remove the seeds.

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6. Add in the caster sugar and mix until combined, then set aside.

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7. Preheat the oven to 175°C.
8. To make the filling, whisk the cream cheese in an electric mixer on medium speed for around 3 minutes or until fluffy and there are no lumps.

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9. Slowly add in the sugar, while mixing the cream cheese on low speed. Then add in the salt and vanilla extract and mix until well combined.

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10. Add in the eggs one at a time, mixing until just combined before adding in the next egg.

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11. Pour the cream cheese filling into the prepared springform pan.

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12. To make the raspberry swirl, use a teaspoon and drop the puree onto the top of the the cream cheese filling. Then with a wooden skewer or toothpick, make swirls or circular motions around to get your desired pattern. Note: You may have puree leftover which you an use to serve with the cheesecake.

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13. For the water bath, boil a medium pot of water.
14. Place the springform pan in a large, shallow roasting pan then carefully pour in the boiling water until it reaches around halfway up to the side of the pan. Then transfer the pan to the oven and bake for around 60 to 70 minutes, or until the cheesecake is mostly set but with a bit of a jiggle in the centre.

15. Take the cheesecake out of the oven and place onto a baking rack to cool completely. Then refrigerate for at least 6 hours or overnight.

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16. Once completely chilled, remove from the fridge and run a knife around the edge of the cake then remove from the springform pan. Serve the cheesecake with the raspberry puree or with some fresh raspberries and whipped cream.
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Raspberry Swirl Cheesecake
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Amazing looking and tasting cheesecake with a lovely raspberry flavour coming through. Serve with fresh raspberries and raspberry puree for that added raspberry flavour punch.
Servings Prep Time
19-inch Cheesecake 15Minutes
Cook Time Passive Time
90Minutes 7Hours
Servings Prep Time
19-inch Cheesecake 15Minutes
Cook Time Passive Time
90Minutes 7Hours
Raspberry Swirl Cheesecake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Amazing looking and tasting cheesecake with a lovely raspberry flavour coming through. Serve with fresh raspberries and raspberry puree for that added raspberry flavour punch.
Servings Prep Time
19-inch Cheesecake 15Minutes
Cook Time Passive Time
90Minutes 7Hours
Servings Prep Time
19-inch Cheesecake 15Minutes
Cook Time Passive Time
90Minutes 7Hours
Ingredients
Crust
  • 250g Digestive Cookies
  • 110g Unsalted ButterMelted
Raspberry Puree
  • 170g Raspberries
  • 30g Caster Sugar
Cream Cheese Filling
  • 1kg Cream CheeseRoom Temperature
  • 220g Caster Sugar
  • 1/8tsp Salt
  • 1tsp Vanilla Extract
  • 4 Large EggsRoom Temperature
Water Bath
  • Boiling Water
Servings: 9-inch Cheesecake
Units:
Instructions
  1. Line a 9-inch springform pan with baking paper and wrap it with a double layer of foil.
  2. To make the crust, place the cookies into a food processor and blend until it resembles coarse meal.
  3. Place the blended cookies into a small bowl, then add in the melted butter and mix well.
  4. Press the cookie mixture evenly onto the bottom of the springform pan then place in the fridge for at least an hour to set.
  5. To make the puree, place the raspberries into a food processor and blend until smooth. Sieve the raspberries into a small bowl to remove the seeds.
  6. Add in the caster sugar and mix until combined, then set aside.
  7. Preheat the oven to 175°C.
  8. To make the filling, whisk the cream cheese in an electric mixer on medium speed for around 3 minutes or until fluffy and there are no lumps.
  9. Slowly add in the sugar, while mixing the cream cheese on low speed. Then add in the salt and vanilla extract and mix until well combined.
  10. Add in the eggs one at a time, mixing until just combined before adding in the next egg.
  11. Pour the cream cheese filling into the prepared springform pan.
  12. To make the raspberry swirl, use a teaspoon and drop the puree onto the top of the the cream cheese filling. Then with a wooden skewer or toothpick, make swirls or circular motions around to get your desired pattern. Note: You may have puree leftover which you an use to serve with the cheesecake.
  13. For the water bath, boil a medium pot of water.
  14. Place the springform pan in a large, shallow roasting pan then carefully pour in the boiling water until it reaches around halfway up to the side of the pan. Then transfer the pan to the oven and bake for around 60 to 70 minutes, or until the cheesecake is mostly set but with a bit of a jiggle in the centre.
  15. Take the cheesecake out of the oven and place onto a baking rack to cool completely. Then refrigerate for at least 6 hours or overnight.
  16. Once completely chilled, remove from the fridge and run a knife around the edge of the cake then remove from the springform pan. Serve the cheesecake with the raspberry puree or with some fresh raspberries and whipped cream.
Recipe Notes

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  • You can use raspberry cookies instead to make the crust which makes for an amazing raspberry+raspberry combo.
  • If you don't have a large roasting pan to fit the springform pan, an alternative is to use a deep baking tray and fill it with boiling water and place in on a rack below the cheesecake.
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When I made the Raspberry Soufflé, I had excess raspberry purée and I’m the type of person that likes to use up everything I use or I feel it’s a bit of a waste. Especially so, if it’s something that was a bit time consuming to make (sieving of all the seeds out). I found this recipe on Brooklyn Supper that had an amazing looking layered Raspberry Cake with Buttercream frosting. I never had a raspberry cake before so I was quite excited to make this. Check out the recipe below!

Raspberry Cake with Raspberry Vanilla Buttercream Frosting (Brooklyn Supper)

Ingredients
Raspberry Cake
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
225g unsalted butter, room temperature
1 cup sugar
5 egg whites, room temperature
2 cups fresh raspberries (I used frozen raspberries)
1/4 cup finely grated beets
1/2 cup whole milk, room temperature
1 teaspoon vanilla extract

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Raspberry Vanilla Buttercream Frosting

200g unsalted butter, room temperature
1 and 3/4 cups icing sugar, sifted
pinch of sea salt
1 tsp vanilla extract
2 tbsps raspberry purée, as needed

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Method
Raspberry Cake
1. Preheat the oven to 177  degrees C (350 F). Line the cake pans with parchment circles, and then liberally butter and flour the parchment and pan sides. Set aside.

2. In a blender, purée the raspberries. Push the purée through a mesh strainer to remove the seeds.

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3. In the same blender, combine 1 cup raspberry purée (reserve the rest for the frosting), the grated beets, and the milk. Pour into a glass and set aside.

4. In a large bowl, combine the flour, baking powder, and salt.

5. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with beaters, beat the butter on low until pale and fluffy. Scrape the sides, and add the sugar, beating for a minute or two. Fold in the egg whites.

6. Next, with mixer on low, add half the raspberry milk mixture, and half the flour, and then the rest of the milk, and the rest of the flour. Use a spatula to scrape the sides and fold the mixture together, ensuring that the colour is well incorporated.

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7. Pour the batter into the prepared cake pan (the original recipe uses 2 pans with 2/3 each but I decided on just one), tap on a table to knock some air out if needed.

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8. Bake cakes for 40 minutes, or until a toothpick inserted in the centre comes out with just a few crumbs attached.

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9. Set cakes aside to cool. After 15 minutes, flip cakes out of the baking pans and onto a rack to cool completely.

Raspberry Vanilla Buttercream Frosting
1. In the bowl of a stand mixer fitted with the paddle attachment, or with a regular mixer, beat the butter until light and fluffy on medium speed.

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2. Slowly add the confectioners sugar, scraping down the sides often. Add the sea salt and vanilla extract, beat for another minute or two.

3. Add a couple tablespoon or so of purée to the remaining buttercream until you have achieved a thick, but spreadable consistency.

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4. Use a long knife/flat spatula to add the buttercream on and spread all around the cake. (I’m not very good at this as you can see). Recommend to add the buttercream before serving or refrigerate after because it can get soft if it sits in room temperature for long.

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Impressions

I’m not particular sure if it was just my batter but the cake is a bit on the dense side, but it’s nonetheless delicious. The raspberry flavour comes through exceptionally well and with a bit of sweetness. I lessened the sugar (halved it from the original) in the cake batter because I knew I was going to decorate the cake with the buttercream frosting which is usually super sweet anyway because of the icing sugar.

It’s actually a bit refreshing cake (even though it’s sweet) because of the slight tartness of the raspberries added through the cake mix as well as the buttercream. I made a mistake with the buttercream as my butter wasn’t particularly soft to whip so it ended up with a few small lumps in my buttercream. Preferably I would have used the old microwave trick but I thought leaving the butter overnight would have sufficed (seems not)

Other than that, as you can see there were a few holes in my batter too. I think tapping the mix before placing in the oven would have ensured the holes were gone but live and learn.

This cake requires a bit of work (especially with sieving the raspberries) but I think it’s well worth the effort.

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