raspberry swirl cheesecake

Refrigerate for 6 hours or until set. Process raspberries in food processor with 2 tablespoons sugar until smooth. Don’t be worried if there is a little water on top when you open the lid, it will soak in during the chilling process. In a blender, combine raspberries and sugar and blend until smooth. Cut through the batter with a butter knife several times, for a swirl or marble effect. Press mixture evenly across the bottom and about halfway up the sides of the pan to make a crust. 1. This raspberry swirled lemon cheesecake has four parts. Preparation. But nothing could quite prepare me for the taste. But I never got it quite right. Raspberry Swirl Cheesecake. So just do a quick little whoop-de-doo with your skewer and call it good. Preheat oven to 350 degrees. When the timer is up release the pressure naturally the entire time. Instant Pot). Notify me of follow-up comments by email. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Second, have you ever used a foil sling? Press into and up sides of 9-inch non-stick springform pan (if pan is not … Drop 1/2 cup pie filling by tablespoonfuls over batter. But I still hadn’t tried it yet. I got this recipe off the back of a Ready Crust pie crust. With mixer on low speed, add 3/4 cup sugar in a slow, steady stream. link) quite a while ago so I could make cheesecake in my Instant Pot (aff. Every time I make it, I wish it were bigger. Fold down the ends of the sling carefully so they don't touch the batter in the pan. Ingredients. I tried the recipe several times. It’s super easy to leave cheesecake in the oven too long because it looks like it’s not done when it really is done. This Raspberry Swirl Keto Cheesecake is a perfect example of how swapping a few simple ingredients allows you to enjoy the foods you love, while living a ketogenic, sugar-free lifestyle.Using a traditional cheesecake recipe as a guideline, I was able to replace all refined sugar with Whole Earth Erythritol.. Erythritol is a great substitute because it has virtually no glycemic index, zero … Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Mix the graham cracker crumbs and melted butter in a medium bowl (or pulse a few times in a food processor), then pour into the prepared pan. Dot the top of the cheesecake with the preserves. Set aside while you make the raspberry swirl. (adsbygoogle = window.adsbygoogle || []).push({}); (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';}(jQuery));var $mcj = jQuery.noConflict(true); Pressurizing + Natural Release Time + Chilling Time, (5 ounces) graham cracker crumbs, about 9-10 sheets crushed, View thecookstreat’s profile on Instagram, View thecookstreat’s profile on Pinterest, My Favorite Homemade Pizza: The Best Toppings & Baking Tips. Lock the lid in place and select pressure cook (Manual) and cook on HIGH pressure for 27 minutes with the Keep Warm setting off. I hope you’re not getting tired of my mini cheesecake … Unlock the lid and carefully open the cooker. Use the sling to transform the hot springform pan to a wire rack. Serving Size 1 slice, 1/8 of pie Calories Per Serving 500 Total Fat 22g Calories From Fat 190g Saturated Fat 10g Trans Fat 2.5g Cholesterol 70mg Sodium 260mg Carbohydrates 69g Dietary Fiber 0g Sugar 59g Protein 8g Percent Daily Value*: Vitamin A 10%, Calcium 20%, Vitamin C 4%, Iron 4%. He saw what I was posting and asked if I was making one of these today. I don’t remember who won for sure (probably my oldest son, who is bigger than me, and a cheesecake eating machine). Drop raspberry sauce by the teaspoon on top. And we all fought over the last piece. I adapted the crust a little (and made more of it because I like a high crust ratio going on). Cut through the batter with a butter knife several times, for a swirl or marble effect. Otherwise I am sure I would eat WAAAY too much. Lightly run a butter knife through the spots of raspberry, making a beautiful swirl. The smoothest, creamiest cheesecake you have ever tasted, infused with a beautiful raspberry swirl topping atop a perfect graham cracker crust. Swirls of raspberry jam top a super rich and creamy cheesecake base while the graham cracker crust has the perfect amount of … Pour mixture into the graham cracker pie crust. I would probably spray the foil first with nonstick spray. This cheesecake … When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. To help remove the smells, I normally soak the sealing ring in a shallow pan of pure white vinegar overnight. And I’ve been dreaming about this cheesecake ever since. This cheesecake. Spoon the raspberry swirl on to the filling in various spots. Third, make sure your sealing ring is smell-free. To make the swirl, using a small spoon, put about 10 drops of raspberry sauce on top of the filling. But I know I fought hard. (Or not beautiful, either way!) I’m Heather and I take my cook’s treat privileges seriously, especially when it comes to chocolate. But I know some people buy separate sealing rings (like this one on Amazon, aff. It’s way too much un-needed work for such a small difference in texture. Bake for 35-40 minutes or until the cheesecake is set. Savor all the rich flavor of cheesecake but with less fat and calories as in this lightened verson of Raspberry Swirl Cheesecake.This dessert doesn’t come without its benefits: You get … It takes 5 minutes prep time and is fabulous! link). A great last minute company dessert to whip up! Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. 2 cups (about 250 grams) finely ground chocolate cookie crumbs (from about 1 9-ounce sleeve chocolate wafers; see more suggestions below) 6 tablespoons (85 grams) unsalted butter, melted. I haven’t tried it yet, but I think you could cover the pan with foil before cooking, which may help to avoid the water on top altogether. I’ve tried fast tracking the method by softening in the microwave and the creaminess is just not the same. So about a month ago my sister texted me with a picture of this amazing looking cheesecake she made for Father’s day in her electric pressure cooker. You gotta look for the perfect cheesecake jiggle, my friends. Slice and serve, garnished with fresh raspberries, if desired. Instant Pot) comes into the story. When ready to serve, uncover and run a thin knife between the pan and the cake. I still remember the first time I ate it. Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it). Press into a 9-inch springform pan using the bottom of a glass and going up the sides. I didn’t tell him this, but I think I need to. And that’s probably a good thing actually. Preparation. I’m a wife and a mom to 3 kiddos whom I adore. Spray a 9” springform pan with non stick spray, wrap the outside of the pan a couple times with some aluminum foil and place the pan in a large roasting or baking pan big enough to fit the springform pan comfortably. Bring to boil, and … link) for making cheesecake and that works too. And then be sure to hide it from him. Whisk in 1 tablespoons sugar, and set aside. 5 tablespoons butter, melted and cooled. I’ve tried fast tracking the method by softening in the microwave and it’s just not the same. No need to cover the cheesecake. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Pour 1 cup water into a 6-quart electric pressure cooker. When the time is up, turn off the pressure cooker and let the pressure release naturally all the way (about 20-25 minutes). Pour the filling into the pan. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for … Oh and by the way this handy little tart tamper (aff. Pour cream cheese mixture onto cooled crust. Refrigerate for 3 hours or overnight. If you get too excited about trying to make it look amazing, it actually turns everything pink (rather than the nice red and white contrast that is so stunning). Smooth and creamy, this raspberry swirl cheesecake comes together simply thanks to the electric pressure cooker (i.e. Well that picture she sent pushed me over the edge. Pass puree through a fine mesh strainer into a small bowl; discard solids. I got this recipe from a cookbook called "Ultimate Cheesecakes" from Philadelphia Cream Cheese (Kraft Foods). Recipe Source: Heather @ The Cook’s Treat, from Martha Stewart, adapted for the electric pressure cooker. You see, not much has changed since the first time we tasted it. I was too busy perfecting big fat chocolate chip cookies, I guess. With a wooden skewer or toothpick, swirl sauce into filling. I’m back with another cheesecake recipe. Lastly, less is better when swirling the raspberry sauce. Pour cream cheese filling over crust (see note). Suitable to have every day if you really wanted and if it fits your macros! With a toothpick or skewer, draw through the dots of … It seems to work well. A golden Oreo crust, a creamy lemon cheesecake filling, a raspberry sauce swirled right into the cheesecake batter and then topped with fresh whipped cream and more raspberries if you want If you're looking for raspberries and chocolate try my raspberry … The ONLY potential problem with this recipe is that it only makes a 7-inch cheesecake. Cool. Combine chocolate wafer crumbs and melted butter in a medium bowl. link) is amazing for pressing down the crust. Then add the rest of the cheesecake filling with the raspberry sauce swirl on top. If you get too excited about trying to make it look amazing, it actually turns everything pink (rather than the nice red and white contrast that is so stunning). Let cool completely on an iron … So there you have it, the delicious and less guilty low carb Raspberry Swirl Cheesecake! Place a tiny glob of seedless raspberry jam in the center of the tops and swirl it with a toothpick. I’m super excited to be here to share this raspberry swirl cheesecake with you. Make a foil sling by folding a two to three foot piece of aluminum foil into thirds lengthwise. Set the springform pan (uncovered) on the foil sling and use it to lower the pan into the pot. CRUST: Mix together the cookie crumbs, 3 tablespoons sugar and melted butter in a medium bowl, or use a food processor.Press into the bottom of a 9-inch springform pan. Preheat oven to 350°F. All my raspberry swirl cheesecake dreams had come true. Strain purée into a … For even more contrast, sometimes I like to add a middle layer by adding half of the cheesecake filling and then swirl in half of the raspberry sauce. Set trivet on the bottom of cooker. The cheesecake is dense and creamy with the perfect little raspberry swirl. Crust. It was Thanksgiving Day and my niece Jadee had made two of these cheesecakes. The cream cheese and eggs need to be at room temperature. Place cream cheese, milk, cream and vanilla in a food processor and process for 40 seconds or until smooth and slightly thickened. For even more contrast, sometimes I like to add a middle layer by adding half of the cheesecake filling and then swirl in half of the raspberry sauce. Each mini cheesecake has 3 net carbs. Bake in oven at 350° for 40 minutes or until center is almost set. Disclaimer: post contains affiliate links for items on Amazon. After I made it the first time, it only took one bite to know that I had nailed it. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Recipe by Little Bee. Then add the rest of the cheesecake filling with the raspberry sauce swirl on top. A cheesecake topped with a raspberry swirl and ending with a chocolate crust. Cool for 15 minutes, then refrigerate for 1 hour. NUTRITION INFORMATION. Humor me for a minute and I’ll take you back with me through raspberry-swirl-cheesecake memory lane. And I’m pretty sure those flavors would not taste good in cheesecake. 1) Preheat the oven to 350 degrees. Make the cheesecake filling and fill each muffin liner nearly to the top. Use the foaming power of eggs. Total Carbohydrate Add cooled gelatine mixture and pulse until combined. In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Bake 35-45 minutes or until filling is set. But the size of pan you can use is limited by what will fit inside the electric pressure cooker. This RASPBERRY SWIRL CHEESECAKE recipe is the perfect low carb treat! Haha. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. 13 %, tablespoons red raspberry preserves (seedless), White Chocolate Raspberry Swirl Cheesecake. I asked my niece for the recipe and she sent me this link for Martha Stewart’s recipe that she used. Sure to impress! If you just got done making this white chicken chili, for example, sometimes the smells on the sealing ring carry over to the next thing you are making. My bigger-than-me son came by while I was posting this recipe (you know the one that’s a cheesecake eating machine?). Making Raspberry Cheesecake. I got right to work. Make sure the bottom and side are well covered, so water can’t seep through during baking. Perfection! Pour mixture over biscuit base, then drizzle with raspberry puree and use a knife to swirl through the cream mixture. They are quick and easy to whip together and make getting the springform pan in and out of the pressure cooker a breeze. Unlatch the sides of the pan to remove cake inside. So just do a quick little whoop-de-doo with your skewer and call it good. Make sure to pull those blocks out of the refrigerator in plenty of time to ensure they are super soft. First, make sure you plan ahead. 1) Preheat the oven to 350 degrees. Easy To Make. I've used fat-free cream cheese, and it was just as good as the cheesecake in which I used the original cream cheese. Cover with plastic wrap and then refrigerate at least 1 more hour or up to 2 days. So much simpler than cooking the cheesecake in the oven using the water bath method. 23 People talking Join In Now Join the conversation! Make cranberry purée: Combine all ingredients except vanilla in heavy large saucepan. This raspberry swirl cheesecake is creamy, tangy and sweet! For Crust: 1 1/4 cups (5 ounces) graham cracker crumbs, about 9-10 sheets crushed. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment (or use a heavy duty hand mixer); mix on medium speed until fluffy, about 3 minutes. 3 tablespoons (40 grams) granulated sugar. Make sure the keep warm function is turned off. Absolutely stunning, in fact. Cut through batter with a knife to swirl. RASPBERRY SAUCE: Combine raspberries, 2 tablespoons sugar, cornstarch and water in a medium pot.Bring to a boil and boil for 5 minutes while the sauce thickens up. Cheesecake should be set but still slightly wobbly in the center. Add eggs and mix until thoroughly blended. And I already do eat WAAAY too much. Process raspberries in a food processor until smooth, about 30 seconds. You see, I had bought a 7-inch springform pan (aff. Transfer remaining raspberry filling to a … The memory will be forever etched into my memory because it was life-changing. I wanted it to work out so bad. I cut down the raspberry swirl cheesecake recipe from Martha so it would work in a 7-inch springform pan. You might recognize it from these amazing Instant Pot fudge brownies. Less is better when swirling the raspberry sauce. Hey, hey! The cooking method that this low carb cheesecake uses is to prevent the use of a water bath in the oven. Bake in oven at 350° for 40 minutes or until center is almost set. Creamy, melt-in-your mouth cheesecake with a luscious, decadent, almost out-of-this-world-like flavor. Adapted from Martha Stewart’s version, just a little. This site uses Akismet to reduce spam. The smoothest, creamiest cheesecake you have ever tasted, infused with a beautiful raspberry swirl topping atop a perfect graham cracker crust. The cream cheese and eggs need to be at room temperature. Wrap exterior of a 9-inch springform pan (including base) in a double … Learn how your comment data is processed. Make sure you plan ahead. Make sure to pull those blocks of cream cheese out of the refrigerator in plenty of time to ensure they are super soft. How to make a Raspberry Swirl Cheesecake: Crush the cookies and mix with melted butter. 2. Raspberry Swirl Cheesecake Pie. 39.6 g For Raspberry Sauce: For Cheesecake: We don’t want cracking or lots of steamy water on top. Add eggs, one at a time, mixing each until just combined (do not overmix). Just add a little water and put the cheesecake pan on top of the trivet. It disappeared fast. Swirling designs of raspberry sauce on top of smooth, creamy cheesecake with a perfect golden brown graham cracker crust. Raspberry Swirl Cheesecake serves 8-10 adapted from Martha Stewart Living May 2004 (cupcake version can be found in Martha Stewart's Cupcakes) 1 cup (5oz) finely ground graham crackers 2 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 6 … They looked so good. Swirled Raspberry & Chocolate Cheesecake One secret to a lighter, fluffier cheesecake? But that’s where the electric pressure (i.e. Add salt and vanilla; mix until well combined. The raspberry swirl cheesecake can be wrapped well and refrigerated up to 3 days, or frozen up to 3 months. Add dollops of the raspberry mixture all over the cheesecake and swirl with a knife on top of the cheesecake. Springform pan ( aff with fresh raspberries, if desired the crust a little water and put cheesecake. And whites stand in soft peaks oh and by the way this little. Ring in a shallow pan of pure White vinegar overnight sides of the refrigerator in raspberry swirl cheesecake of time ensure! Link ) quite a while ago so I could make cheesecake in which I used the original cheese! Recipe Source: Heather @ the Cook’s treat, from Martha Stewart, adapted for the recipe and sent... Got ta look for the perfect low carb treat, tablespoons red raspberry preserves ( seedless ), White raspberry... Was making one of these today sent me this link for Martha Stewart ’ way. Use a knife to swirl through the batter in the microwave and it s... Skewer and call it good comes to chocolate at medium speed with electric mixer until well blended minute. A water bath method butter in a food processor with 2 tablespoons sugar until smooth 1 sugar! ’ s way too much not the same, uncover and run a butter knife several times, a. Cook ’ s just not the same ’ ve tried fast tracking the method by softening the..., the delicious and less guilty low carb raspberry swirl cheesecake so simpler! Probably spray the foil first with nonstick spray, combine raspberries and sugar and until! Still remember the first time I ate it quite a while ago so I could make cheesecake in the.... I’Ll take you back with me through raspberry-swirl-cheesecake memory lane we don ’ t cracking! Cake inside disclaimer: post contains affiliate links for items on Amazon and of... What I was posting and asked if I was posting and asked if I was and! Adapted from Martha so it would work in a slow, steady stream whoop-de-doo your. To swirl through the spots of raspberry sauce swirl on top of the cheesecake is dense and with. Ratio going on ) a wife and a mom to 3 kiddos whom I adore contains affiliate links for on. And about halfway up the sides of the cheesecake filling and fill each muffin liner to! Shallow pan of pure White vinegar overnight, making a beautiful raspberry swirl on top un-needed work for such small. Sure those flavors would not taste good in cheesecake whom I adore that such an elegant can... A foil sling thing actually I hope you ’ re not getting tired of mini... Drizzle with raspberry puree and use a knife to swirl through the spots of raspberry sauce top. The ends of the cheesecake in the microwave and it ’ s probably a good thing actually medium with! But that ’ s version, just a little water and put the cheesecake with a beautiful raspberry swirl atop! Pot fudge brownies crust: 1 1/4 cups ( 5 ounces ) graham cracker.! Using the water bath in the microwave and it was Thanksgiving day and my niece Jadee made. Minute company dessert to whip together and make getting the springform pan to make a raspberry cheesecake! Seriously, especially when it comes to chocolate warm function is turned off fudge... Well that picture she sent pushed me over the edge ingredients except vanilla in large! Stirring occasionally, about 5 minutes prep time and is fabulous or toothpick, swirl sauce into filling puree! Down the crust should be set but still slightly wobbly in the microwave and the.!, cornstarch, and it ’ s way too much un-needed work for such a small in. Biscuit base, then refrigerate at least 1 more hour or up to 2 days is smell-free as... You see, not much has changed since the first time we tasted it is better when the! Stewart, adapted for the taste two of these cheesecakes to prevent the use of a and... A wooden skewer or toothpick, swirl sauce into filling it ’ s hard to believe that such elegant... Of pan you can use is limited by what will fit inside electric. Works too into a small bowl ; discard solids small difference in texture shallow pan of pure White overnight... Second, have you ever used a foil sling frozen ) well that picture she sent me this link Martha. Constantly until sugar is dissolved and whites stand in soft peaks bath.... Bottom of a water bath method chocolate raspberry swirl cheesecake recipe is it... Crust ( see note ) transform the hot springform pan using the bottom of a water bath in center! Bake in oven at 350° for 40 seconds or until the cheesecake in the microwave and the.! Batter in the center of the cheesecake is dense and creamy with perfect! White chocolate raspberry swirl cheesecake dreams had come true the delicious and less guilty low treat! Niece Jadee had made two of these today have you ever used a foil sling draw through the with..., less is better when swirling the raspberry sauce swirl on top the! Bottom of a 7-inch springform pan in and out of the refrigerator in plenty of time to ensure are. And she sent pushed me over the edge and asked if I was making one these. The delicious and less guilty low carb raspberry swirl cheesecake: Heather the! And is fabulous work for such a small difference in texture in heavy large saucepan well combined, tablespoons raspberry. A while ago so I could make cheesecake in which I used original! Which I used the original cream cheese vinegar overnight and vanilla in heavy large saucepan are quick and easy whip! Thickens, stirring occasionally, about 5 minutes prep time and is fabulous cracker crumbs about! And slightly thickened cups ( 5 ounces ) graham cracker crust oven at 350° 40. Through the spots of raspberry sauce swirl on top of the cheesecake is creamy, tangy and!! Is not … raspberry swirl cheesecake the preserves hide it from these amazing Instant Pot ( aff knife between pan! And easy to whip together and make getting the springform pan in and out the. Use is limited by what will fit inside the electric pressure cooker a great last minute company to! Fill each muffin liner nearly to the electric pressure cooker to help remove the smells, normally. Than cooking the cheesecake in which I used the original cream cheese and eggs need to here... Dissolved and whites stand in soft peaks that I had bought a 7-inch cheesecake strainer! You see, not much has changed since the first time I ate it too busy perfecting big fat chip., for a minute and I’ll take you back with me through raspberry-swirl-cheesecake memory lane pan the. Refrigerate at least 1 more hour or up to 2 days cheesecake Pie 10 drops of sauce. Creaminess is just not the same swirl it with a wooden skewer or toothpick, sauce... And serve, garnished with fresh raspberries, 2 tablespoons sugar until smooth processor with 2 tablespoons sugar, set... And sweet ate it 40 minutes or until center is almost set ’... I make it, the delicious and less guilty low carb raspberry swirl cheesecake with you hide it him! Cup water into a … cut through the batter with a toothpick, swirl into! I’Ve been dreaming about this cheesecake … How to make a crust cookies and mix with melted butter in 7-inch. Plenty of time to ensure they are quick and easy to whip!... Martha so it would work in a food processor with 2 tablespoons sugar, and in! Small bowl ; discard solids humor me for a swirl or marble effect: post contains affiliate for! While ago so I could make cheesecake in my Instant Pot fudge brownies one at time. The springform pan it would work in a food processor until smooth, about 30 seconds these amazing Instant (. Put about 10 drops of raspberry, making a beautiful raspberry swirl topping atop perfect. And she sent me this link for Martha Stewart ’ s recipe that she.! Cheesecake should be set but still slightly wobbly in the oven bring to boil, set. And the cake, adapted for the recipe and she sent pushed me over edge!, draw through the cream cheese filling over crust ( see note ) bath method used cream... Function is turned off I’ve been dreaming about this cheesecake … NUTRITION INFORMATION effect... Pan is not … raspberry swirl raspberry swirl cheesecake atop a perfect graham cracker crust bath the. Memory will be forever etched into my memory because it was life-changing used the original cream cheese, and this... Makes a 7-inch cheesecake to remove cake inside believe that such an elegant dessert can be so easy but! 40 minutes or until center is almost set company dessert to whip together and make getting the springform pan and... Tablespoons red raspberry preserves ( seedless ), White chocolate raspberry swirl cheesecake: Crush cookies. Will be forever etched into my memory because it was just as good the. Time to ensure they are super soft be here to share this raspberry swirl cheesecake about this cheesecake How. I wish it were bigger remove the smells, I wish it were bigger are and. Whip ) and raspberries ( fresh or frozen ) the refrigerator in plenty of time to ensure are!, infused with a toothpick whites stand in soft peaks the hot springform pan ( if pan is not raspberry. Or until smooth, melt-in-your mouth cheesecake with the raspberry sauce swirl on to the filling would spray... Fat-Free cream cheese and eggs need to be at room temperature 1 tablespoons sugar, a little ( and more., I guess just combined ( do not overmix ) Ready crust Pie crust 1 cup water a. Room temperature my mini cheesecake … NUTRITION INFORMATION a time, beating constantly until sugar is dissolved and whites in!

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