Being a pastry chef I try a lot of desserts and although I love trying new things, there are a few favorites that I always go back to. I find when a classic dessert is done really well it speaks for itself, and this cheesecake does exactly that. I cannot even begin to tell you how many times I have made this. It’s always a hit at parties, and it has also been one of my biggest sellers every time I put it on one of my menus.
This cheesecake has a very elegant look and the hot pink color of the raspberry swirl going through it just makes the whole thing pop. Aside from adding a beautiful color to the cheesecake, the raspberry swirl also adds a vibrant flavor. The slight tartness cuts the sweet, creamy texture of the cheesecake perfectly.
This weekend I’m making this cheesecake for my mom. Growing up there was a cheesecake at almost every family function. Since I’m from the Bronx, I’m guessing it’s a New York thing. Now it’s expected that I always take care of dessert at family functions, and I’m very happy doing so! It’s hard for me to decide what to make for my mom because she loves everything I make. She’s not biased at all 😉 In all seriousness though, every time I make her something new she tells me it’s the best thing she’s ever had. Oh the dilemma! I usually make her a cake covered in buttercream flowers, but this cheesecake will be a nice change. I really think it suits her perfectly- elegant, classy, and full of life. By the way if you think I’m all about pink, you should meet my mom! Believe me the apple doesn’t fall far…
Graham Cracker Crust
- 1 stick unsalted butter, melted
- 2 cups graham cracker crumbs
- Preheat oven to 350 degrees.
- Mix melted butter and graham cracker crumbs until combined.
- Press mixture into a 9″ springform pan.
- Bake for 10 minutes.
- Set aside to cool.
Raspberry Swirl
- 3/4 cup raspberry puree
- 1 teaspoon cornstarch
- Whisk together puree and cornstarch till there are no lumps.
- Set aside to thicken while you make the cheesecake batter.
Cheesecake Batter
- 24 oz. cream cheese at room temp
- 1 1/3 cups sugar
- 1/4 cup cornstarch
- 2 eggs
- 1 Tablespoon vanilla bean paste
- 1/2 cup heavy cream
- Mix cream cheese and sugar in mixer.
- Add cornstarch and mix until incorporated.
- Add eggs and vanilla bean paste.
- Stir in heavy cream.
Assembly
- Wrap the springform pan in plastic wrap and aluminum foil.
- Pour half the cheesecake batter into the cooled crust.
- Spoon in half the raspberry puree and swirl with a toothpick.
- Pour in the remaining cheesecake batter.
- Spoon in the remaining raspberry puree and swirl with a toothpick.
- Place the pan in a roasting pan and fill half way with hot water.
- Bake for 1-11/4 hours until it sets and starts to get a slight golden color.
- When the cheesecake is done remove from water bath and set on a cooling rack.
- Refrigerate cheesecake overnight.
Kelly - LEFT SIDE OF THE TABLE says
Totally am looking for a new cheesecake to try…This looks really good. I saw you use goat cheese in some cheesecake recipes…sounds really interesting! I know people who use ricotta, marscapone and farm cheese (I think thats one its called :O ) I will definitely have to try this. Thanks!
Dana@TheSundaySweet says
>This cheesecake just made my day. I have to make it!
Luiz Claudio says
>Wowwww!!!…It' a sin…(smiles). Very nice, sweet! I liked yours recipes. So, I'm a new follower of your blog. Please, I invite you to know my blog and to know a little the brazilian food.
http://kibe-cozinhandocomamigos.blogspot.com/
Come on!
Kisses from Brazil.
Luiz
Elisabeth says
>Beautiful, and elegant cheesecake…love the first photo with all the berries around it.
Superb!!!
spcookiequeen says
>I agree with you, I'm always trying new recipes, but yet my family will request old favorites. Cheesecake happens to be a personal favorite of mine. Love all the raspberries in the photo.
-Gina-
RLV @ bittensweetblog.com says
>I definitely love the color of this cheesecake. Yummy!
Cooking Rookie says
>Yum! what a beautiful cake! I "Like" it on FB 🙂
Katrina {In Katrina's Kitchen} says
>his cheesecake is so very beautiful – almost too pretty to eat!
Claire Gallam says
>Wow, what a beautiful cheesecake!!
Becky says
>Beautiful cheese cake, especially the luscious swirls of Raspberries. Exquisite!
Helena Spensatelli says
>This looks gorgeous! I'm sure it tastes just as fabulous. Yum 😉
Lizzy says
>Wow! Just a stunning photo…and I know it tastes fabulous, too! Love this one…mmmmm.
Diethood.com says
>Yes, please!! I would like to have the entire thing!! It's beautiful!
Elyse @The Cultural Dish says
>This looks sooooo good! I love cheesecake so much! I am passing along several awards to you that you can get here: http://theculturaldish.blogspot.com/2011/05/easy-lemon-drop-cookies.html
Happy Mother's Day!
Butrcreamblondi says
>Thanks guys!
Gwen I'm glad the video helped! Refrigerate it overnight in the springform pan and it will pop off easily tomorrow. So happy you made it. Enjoy!
Apron Appeal says
>Just went in the oven. When do you pop it out of the spring form?
Dulce Dough says
>Just beautiful! I love all the raspberries in your first picture!
Anne says
>Wow! Raspberry cheesecake in a sea of raspberries! It doesn't get much better than that! The picture is beautiful and I am certain the cake is outstanding! : )
Erin says
>I am not even that big of a fan of cheesecake, but this looks like it could make me a convert!
thepickyeater says
>love the swirls !! the 1st picture is beautiful….surrounded by all those raspberries :)) i love any cheesecake 😉
Sarah says
>Stunnnnnning!!!
TheProDiva says
>I am such a cheesecake fan! So far, I have managed to make sweet potato cheesecake, and pumpkin cheesecake. I am definitely going to try this one now! Thanks!
Sandra says
>This is so pretty and I am a raspberry cheesecake fan. I can imagine that your mom will be tickled "pink" with whatever you make for her.
briarrose says
>That swirl is so beautiful. I adore cheesecake and the raspberry is so yummy.
Joy says
>The cheesecake looks lovely.
birdie to be says
>This looks soo good. Great for serving, its so pretty!
http://www.birdietobe.blogspot.com
Carolyn says
>This is a gorgeous cheesecake and I utterly adore the top picture, with all the berries!
Evan Thomas says
>It looks so well done! Now I have a hankering for cheesecake.
Apron Appeal says
>i just watched the video…i love videos… all my questions were answered!
Gastronome Tart says
>I can see why it is one of your best sellers! Looks super delish!
Hester Casey - Alchemy says
>Stunning cheesecake. I think raspberry is the best sort of swirl there is! And the best sort of cheesecake is one made for mom!
Parsley Sage says
>It must be cheesecake week! I've been absolutely blown away by some of the nummy cheesecakes in the blogosphere today. If Mother's Day = cheesecake, here's me hoping for some itty bitties soon 🙂 Thanks so much for sharing, smashing recipe!
Happy When Not Hungry says
>Wow this cheesecake looks beautiful! I don't care for plain cheesecake so this is perfect for me. Def need to try!
Eftychia says
>This cheesecakes looks so delicious. My husband loves raspberries so he will be excited! I will give your recipe a try soon.
Apron Appeal says
>I think I might try this in reviewing the recipe I have 2 questions (I'm sure they are, "this lad is an idiot" questions, but…oh well, I want to succeed in my efforts.
1)-for raspberry puree did you just blend raspberries or did you add something else to it?
2)-step 7…how long to I cook it for? 1 11/4 hour? Is that right or is that a typo?
Thanks
Gwen
Foodness Gracious says
>Cheesecake is a favorite of mine and this looks awesome. I especially like the first pic sitting in that raspberry world, very clever!