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.
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!
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
Eftychia says
>This cheesecakes looks so delicious. My husband loves raspberries so he will be excited! I will give your recipe a try soon.
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!
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!
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!
Gastronome Tart says
>I can see why it is one of your best sellers! Looks super delish!
Apron Appeal says
>i just watched the video…i love videos… all my questions were answered!
Evan Thomas says
>It looks so well done! Now I have a hankering for cheesecake.
Carolyn says
>This is a gorgeous cheesecake and I utterly adore the top picture, with all the berries!
birdie to be says
>This looks soo good. Great for serving, its so pretty!
http://www.birdietobe.blogspot.com
Joy says
>The cheesecake looks lovely.
briarrose says
>That swirl is so beautiful. I adore cheesecake and the raspberry is so yummy.
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.
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!
Sarah says
>Stunnnnnning!!!
thepickyeater says
>love the swirls !! the 1st picture is beautiful….surrounded by all those raspberries :)) i love any cheesecake 😉
Erin says
>I am not even that big of a fan of cheesecake, but this looks like it could make me a convert!
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! : )
Dulce Dough says
>Just beautiful! I love all the raspberries in your first picture!
Apron Appeal says
>Just went in the oven. When do you pop it out of the spring form?
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!
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!
Diethood.com says
>Yes, please!! I would like to have the entire thing!! It's beautiful!
Lizzy says
>Wow! Just a stunning photo…and I know it tastes fabulous, too! Love this one…mmmmm.
Helena Spensatelli says
>This looks gorgeous! I'm sure it tastes just as fabulous. Yum 😉
Becky says
>Beautiful cheese cake, especially the luscious swirls of Raspberries. Exquisite!
Claire Gallam says
>Wow, what a beautiful cheesecake!!
Katrina {In Katrina's Kitchen} says
>his cheesecake is so very beautiful – almost too pretty to eat!
Cooking Rookie says
>Yum! what a beautiful cake! I "Like" it on FB 🙂
RLV @ bittensweetblog.com says
>I definitely love the color of this cheesecake. Yummy!
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-
Elisabeth says
>Beautiful, and elegant cheesecake…love the first photo with all the berries around it.
Superb!!!
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
Dana@TheSundaySweet says
>This cheesecake just made my day. I have to make it!
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!