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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Anyla Perkins
[email protected]This cheesecake was disappointing.
Jamshed Khan
[email protected]This cheesecake was a bit too rich for my taste, but it was still very good.
Tj Neels
[email protected]This cheesecake was amazing!
Nyasha Sanangurai
[email protected]This cheesecake was delicious! The chocolate crust was the perfect complement to the creamy, tangy cheesecake filling. The raspberry swirl was the perfect finishing touch. I will definitely be making this again!
Lerato Makhura
[email protected]This cheesecake was a bit of a disappointment. The crust was too dry and the filling was too dense. The raspberry swirl was also not very noticeable. I would not recommend this recipe.
Waqas Hussain
[email protected]This cheesecake was a bit too rich for my taste, but it was still very good. The chocolate crust was delicious and the filling was creamy and smooth. The raspberry swirl was a nice touch, but it could have been more pronounced.
Md Helal Sarker
[email protected]This cheesecake was amazing! It was so easy to make and it turned out perfect. The crust was the perfect balance of chocolatey and crumbly, and the filling was creamy and smooth. The raspberry swirl was a beautiful addition. I will definitely be maki
Jay Gore
[email protected]This cheesecake was absolutely delicious! The chocolate crust was the perfect complement to the creamy, tangy cheesecake filling. The raspberry swirl was the perfect finishing touch. I will definitely be making this again!
aaid dah
[email protected]This cheesecake was just okay. The crust was a little too thick and the filling was a bit too sweet. The raspberry swirl was a nice touch, but it could have been more pronounced.
Patrick Hamill
[email protected]This cheesecake was a bit of a let down. The crust was dry and the filling was too dense. The raspberry swirl was also not very noticeable. I would not recommend this recipe.
Sweet Krissy
[email protected]I made this cheesecake for my husband's birthday and he loved it! The crust was perfectly chocolatey and the filling was creamy and tangy. The raspberry swirl added a beautiful pop of color. It was a hit!
Freedom Rushing
[email protected]This cheesecake was amazing! The chocolate crust was rich and decadent, the cheesecake filling was creamy and smooth, and the raspberry swirl was the perfect finishing touch. I would definitely recommend this recipe!
ayesha Kashaan
[email protected]This cheesecake was so easy to make and it turned out perfect! The crust was the perfect balance of chocolatey and crumbly, and the filling was creamy and smooth. The raspberry swirl was a beautiful addition. I will definitely be making this again!
Tamim Toha
[email protected]Meh.
Patricia Whynce
[email protected]This cheesecake was a disaster! The crust was too thick and the filling was too runny. The raspberry swirl was barely noticeable. I would not recommend this recipe.
Bukenya Duncan
[email protected]This cheesecake was a bit too rich for my taste, but my family loved it. The crust was a little dry, but the filling was creamy and flavorful. The raspberry swirl was a nice touch.
Akila Indhachapa
[email protected]I'm not usually a fan of cheesecake, but this one changed my mind. The raspberry swirl is so refreshing and the chocolate crust is to die for. I would definitely recommend this recipe!
abujar King
[email protected]This cheesecake is absolutely divine! The crust is rich and chocolatey, the filling is creamy and smooth, and the raspberry swirl is the perfect finishing touch. I loved every bite!
Hailma Ali
[email protected]This raspberry swirl cheesecake was a hit at my dinner party! The chocolate crust was the perfect complement to the creamy, tangy cheesecake filling. The raspberry swirl added a beautiful pop of color and flavor. I will definitely be making this agai