Best 7 Swirled Raspberry Chocolate Cheesecake Recipes

RASPBERRY-SWIRL CHEESECAKE WITH CHOCOLATE CRUST

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.

SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds., Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate. , In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust. , Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with additional raspberries if desired.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

RASPBERRY-SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
• Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
• Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
• Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

CHOCOLATE-SWIRLED CHEESECAKE

Steps:

• Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
• To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
• In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
• Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
• Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.

WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

Steps:

• CRUST In a medium bowl, using a fork, combine the cookies and butter.
• Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F.
• FILLING Cream the cream cheese with sugar.
• Add the eggs one a time beating well after each.
• beat in vanilla and white chocolate.
• Pour into crust.
• Drop preserves on top and swirl through with a knife.
• Bake at 350° for 40 minutes; cool.
• Refrigerate a minimum of 3 hours.

RASPBERRY-CHOCOLATE SWIRLED CHEESECAKE BARS

Steps:

• Heat oven to 325°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 10 minutes.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. On low speed, add eggs, 1 at a time, beating until just blended. Beat in vanilla. In small bowl, reserve 1/2 cup of the filling.
• In another small bowl, mash raspberries with fork. Push berries through small strainer with back of spoon to make 1/2 cup raspberry puree. Stir puree and food color into remaining filling. Spread raspberry filling evenly over cooled brownie.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. Continue to microwave in 15-second intervals until mixture can be stirred smooth. Stir chocolate mixture into reserved filling. Drop tablespoonfuls of the chocolate filling on the raspberry filling. With knife, carefully swirl into raspberry filling layer.
• Bake 32 to 36 minutes or until filling is set at least 2 inches from edge of pan but center still jiggles slightly when moved. (Cheesecake layer will become firm during refrigeration.) Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut into 6 rows by 4 rows. Store covered in refrigerator.