Raspberry Swirl Cheesecake (Project 140924A)

Wednesday, September 24, 2014

Now just because I made four cakes two weeks prior, there was absolutely no reason to make two cakes for one little girl on her birthday. Was there? Of course not! But she really wanted it, and I'm such a sucker for a Mom and of course I caved in.

Maybe it was just the challenge. Maybe I also wanted two cakes because I couldn't decide between a cheesecake and a chocolate mousse. I think it's because I can't help but say yes when they start pleading for my cake ;) It's always nice to feel wanted. Okay, it's the cake that she wanted, not me, per se! But seriously, it feels so fulfilling to see your baked goods be devoured and disappear right before your very eyes. That's what keeps me in the kitchen. Now I wonder if this blog would have ever started if I didn't have that many fans at home. I guess not. I would still be in a corporate job, dressing smart, instead of this flour flecked apron, wining and dining out, instead of cooking and cleaning at home, and most definitely be many pounds lighter!!! Hahaha!

This recipe, of Joy's choice, is adapted from Smitten Kitchen, who adapted it 'from Martha Stewart’s version, just a little'

Chocolate Crust:
85 g (6 tbsp) unsalted butter, melted
40 g (3 tbsp) sugar
250 g (2 cups) chocolate biscuit crumbs
Pinch of salt

Raspberry Swirl:
170 g fresh or (thawed) frozen raspberries
25 g (2 tbsp) sugar
2 tbsp blackcurrant liqueur (or any suitable liqueur of your choice)

900 g (32 oz) softened cream cheese, at room temperature
300 g (1-1/2 cups) sugar
Pinch of salt
1 tsp pure vanilla extract
4 large eggs, room temperature

1. Wrap the outside of a springform pan with at least three layers of aluminium foil, making sure to cover the base as well. Set aside.

2. To make the crust, stir the melted butter, sugar, and biscuit crumbs in a bowl.
3. Press this mixture into the bottom of the springform pan and 3 centimeters up the sides, making sure that it is even. You can use the bottom of a cup to firmly press.
4. Bake the crust in an oven preheated to 350ºF for around 10 minutes until it is set.
5. Cool the pan on a wire rack and reduce the temperature 325ºC.

6. To make the raspberry sauce for the swirl, mix the raspberries and sugar in a food processor for about half a minute until it is smooth.
7. Pass the mixture through a sieve, add in your liqueur of choice if you like, and set aside.

8. To make the cheesecake, mix the cream cheese in a stand mixer using a paddle attachment on a medium setting for 3 minutes until fluffy.
9. Decrease the speed to low and mix the remaining sugar slowly, scarping the sides of the bowl as you go.
10. Mix in the salt and vanilla until combined.
11. Mix in the eggs one at a time until it each is almost combined, scraping down the bowl as you go.
12. Add the cream cheese mixture to the springform pan.

13. With a squeeze bottle or a piping bag, dot the raspberry sauce on top of the cream cheese mixture.
14. Run a toothpick or skewer through the middle of the raspberry dots to create a swirling pattern.

15. Place the pan inside a large and shallow roasting pan and set inside the oven.
16. Pour boiling water onto the roasting pan outside the springform pan until it reaches halfway up the sides of a cake pan.
17. Bake cheesecake for about one hour until set, but wobbly in the centre. Test with a toothpick or skewer around the centre—it should not come out wet.

18. Let the cheesecake cool in the wire rack before removing the aluminium foil and refrigerating for at least 6 hours.
19. Before removing the cheesecake, run a knife along the edge of the cake.

20. Serve with raspberry sauce or chocolate sauce or both.

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