September 16, 2010

Raspberry Swirl Cheesecake

It all started many years ago when I determined my then-boyfriend should make me a fancy dessert, something like a raspberry cheesecake. He promised to make me this fabulous dessert ... at least that's how I remember the story. So, for the past six, seven, eight or somewhere in there years, I've brought up this infamous dessert to my boyfriend, who became my fiance, who is now my husband.

This past summer, after a weekend reconnecting with my high school friends, I came home to my husband smiling. To my surprise, my wonderful husband made me the best raspberry swirl cheesecake I've ever eaten to celebrate our fourth year of marriage. Trust me ... it was definitely worth the wait.
Even though I've never prepared this recipe, I'll vouch for it on behalf of my husband's baking skills. It's amazing! (I think he might have started an anniversary tradition!)

Raspberry Swirl Cheesecake
1 cup Oreo cookie crumbs (approximately 2 rows from the package)
2 Tbsp. butter, melted
1 3/4 cup sugar
8 oz. raspberries
32 oz. cream cheese, room temperature
Pinch of salt
1 tsp. vanilla extract
4 large eggs, room temperature

Preheat oven to 350ºF. Stir together cookie crumbs, melted butter and 2 Tbsp. sugar in a medium bowl. Press crumb mixture firmly onto bottom of 9-inch springform pan (line pan with double layer of aluminum foil first). Bake until set, about 10 minutes. Let cool in pan on wire rack. Reduce oven temperature to 325ºF.

Process raspberries in food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl, and discard the solids. Whisk in 2 Tbsp. sugar and set aside.

In large mixing bowl, beat cream cheese until fluffy, about 3 minutes. On low speed, beat in remaining sugar, adding sugar in a slow, steady stream. Beat in salt and vanilla until well combined. Add eggs, one at a time, mixing until just combined.

Pour cream cheese filling over crust. Drop raspberry sauce by the teaspoon on top of cheesecake batter. With a toothpick, swirl the sauce into the batter.

Place cheesecake pan carefully into a shallow roasting pan. Carefully ladle boiling water into the roasting pan to reach halfway up the cheesecake pan. Place in oven, and bake until set but slightly wobbly in center, 60 to 65 minutes.

Transfer cake pan to rack, and let cool completely. Refrigerate uncovered 6 hours or overnight. Before unmolding, run a knife around the edges of the cheesecake. Serve with additional raspberry sauce and fresh raspberries.

1 comment:

Dave said...

Had to back for 80-90 minutes... until the top started to get "golden".... last time, it was cooked closer to the 60, and it still was soft in the middle....