RASPBERRY-SWIRL CHEESECAKE WITH CHOCOLATE CRUST
Raspberries and chocolate are a classic combination. Here, homemade raspberry sauce is dolloped on top of a cheesecake with a chocolate wafer cookie crust, then given a swirled, two-tone effect with a wooden skewer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Butter a 10-inch springform pan. Press the dough into the bottom of the pan, patting it into an even layer. Wrap the exterior of the pan (including the base) in a double layer of foil. Freeze the dough in the pan for 5 minutes.
- Place the pan on a baking sheet. Bake until the crust is firm to the touch, 12 to 15 minutes. Transfer pan to a wire rack to cool completely.
- Process raspberries and 2 tablespoons sugar in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discarding solids; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down the sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With the mixer on low speed, gradually add sugar mixture to cream cheese, mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
- Transfer reserved raspberry sauce to a small squeeze bottle; set aside. Pour cream-cheese filling into the prepared pan. Pipe reserved sauce evenly on top of cake in teaspoon-size amounts. With a wooden skewer or toothpick, swirl the sauce into filling.
- Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, 1 hour. Transfer pan to a wire rack; let cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
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Cassie Pequignot
[email protected]This cheesecake was amazing! It was the perfect balance of sweet and tart, and the crust was so rich and decadent. I would definitely make this again.
MD Mitul
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was still good. I would probably try a different recipe next time.
garfield 2.0
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it. The crust was the perfect combination of crunchy and chewy, and the filling was creamy and smooth. The raspberry swirl added a nice pop of flavor.
Arju Muna
[email protected]This cheesecake was so easy to make and it turned out so well! The crust was perfect and the filling was creamy and smooth. The raspberry swirl was a nice touch, too.
Qenehelo Ralitsela
[email protected]This cheesecake was delicious! The raspberry swirl was the perfect balance of tart and sweet, and the chocolate crust was rich and decadent. I would definitely make this again.
Yaw Ntiamoah
[email protected]I thought this cheesecake was just okay. The flavor was good, but the texture was a bit grainy. I would probably try a different recipe next time.
Hafiz Asim nadeem
[email protected]This cheesecake was amazing! It was so creamy and smooth, and the raspberry swirl was the perfect addition. I would definitely make this again.
GANESH SUNAR
[email protected]I was disappointed with this cheesecake. The crust was soggy and the filling was too dense. The raspberry swirl was also barely noticeable.
pabel jh
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The raspberry swirl was a nice touch, and the chocolate crust was delicious.
Zulqrnain Malik
[email protected]I'm not a big fan of cheesecake, but I have to say this one was really good! The raspberry swirl was tart and refreshing, and the chocolate crust was rich and decadent.
Ch Shoukat Ali Asim
[email protected]This cheesecake was delicious! I followed the recipe exactly and it turned out perfectly. The raspberry swirl was a great addition and the chocolate crust was the perfect finishing touch.
XIN RO NI
[email protected]I made this cheesecake for my family and they loved it! The crust was easy to make and the filling was smooth and creamy. The raspberry swirl added a nice pop of flavor.
BROKEN LIFE
[email protected]This cheesecake was a hit at my dinner party! The raspberry swirl added a beautiful color and tartness that balanced out the richness of the cheesecake. The chocolate crust was also a nice touch, and it held up well to the creamy filling.