The Deconstructed Raspberry Swirl Cheesecake: Fine-Dining Cheesecake You Can Make at HomeJuly 10, 2013
- Gregory GuyWords
Warning: This cheesecake is highly addicting and just like crabby patties, they can go straight to your thighs!
There are many kinds of cheesecakes: New York Style, Boston Style, Japanese, Italian, German, and many more. The list is endless. Each differs from the others through density, texture, taste, and even the type of cheese used to make the cake. German varieties use a cheese called quark, while Italians like to use ricotta. Same goes with the flavor of the cake, the batter is so neutral that you can make any flavor you can imagine. (Pink peppercorn cheesecake anyone?)
Best of all, cheesecakes are very easy to make. You can create your own with as little as four ingredients. The secret lies not in the recipe, but in the technique you use and the quality of the ingredients you bought.
If you want to impress your friends and family, or just have too much time on your hands, try out our Deconstructed Raspberry Swirl Cheesecake recipe. It not only looks great, but the taste will keep you coming back for more!
This recipe uses a bain-marie (a French term for using a hot water bath that ensures the cake bakes at a low and steady temperature) to prevent it from cracking.
Some key notes to watch out for:
- Always use room temperature cream cheese. This will ensure a smoother batter free of lumps.Scraping the sides of the bowl while adding the eggs will also help in smoothing out the batter.
- For the bain-marie, it might be easier if you place the pan in the oven first, then pour in the hot water.
- Do not overcook! Overcooking the cheesecake will result in an eggy cake. Remember, your cakes will continue to cook even after you take it out of the oven.
- Be patient and let the cake cool down in the water bath to room temperature before putting it in the refrigerator. Sudden temperature spikes will cause your cheesecake to crack! Be patient!
- Using a slightly heated and clean knife to cut through cheesecakes produces a cleaner edge. Wipe and reheat the knife after every slice.
For any questions, leave a comment below or email me at firstname.lastname@example.org.
Deconstructed Raspberry Cheesecake
Total Time: 1 day / Yield: 1 cheesecake
Ingredients for the Graham Crumble
- 1/2 cup finely crushed graham
- 35g melted butter
- 10g sugar
Ingredients for the Cheesecake Batter
- 450g cream cheese, room temperature
- 200g Sugar
- 6 large eggs
- 50g sour cream
- 40g raspberry syrup, or extract to taste
- 3 tsp red food coloring
- 30g raspberry jam
- 50g flour, optional
Ingredients for the Lemon Whipped Cream
- 100g whipping cream
- 20g sugar
- 1 tsp lemon juice
- Lemon zest
- Powdered sugar for dusting
- Fresh raspberries
- Pre-heat oven at 350° Fahrenheit or 180° Celsius.
- Boil a pot of water for the bain-marie and line an 8x8x3″ square mold with 2 layers of heavy duty foil to prevent water from leaking into the cake.
- For the cheesecake batter, combine the cream cheese and sugar in a stand mixer. I find using the kitchen aid really helpful (pun intended), but a hand beater works just fine. You can even mix it manually by using a whisk. Mix until the cream cheese is smooth and slightly aerated.
- Add the eggs one at a time, scraping down the sides after every 2 eggs. Add in the sour cream and flour. Adding flour to cheesecakes makes it more cake like and dense, but if you want your cakes light then feel free to leave out the flour. (This, my friends, is one of the simplest and easiest bases for cheesecake. You can stop here do whatever you want. Go ahead and bake it for a classic style cheesecake or add any flavor you prefer to create something new and unique. You can also just continue following the recipe for our Raspberry Swirl.)
- Divide the batter into 2 batches with a 70:30 ratio.
- For the batter with more weight, add a clear colored raspberry syrup or extract. If using extracts, be sure to taste before adding more, starting with 1 tsp until you have a pleasant taste of raspberry. And for the other batter, add in the raspberry jam and food coloring then mix well.
- With the foil-lined mold, pour in the neutral colored batter first before pouring in the pink colored batter, make sure to distribute it evenly throughout the mold to create the swirl. Do not mix the batter at this point or else you will lose the marbling inside!
- Place the cheesecake mold in a hotel pan or roasting pan and fill with boiling water halfway up the mold’s side. Place the whole thing in a preheated oven and bake until the cake is set but slightly wobbly. It’ll take around 60 minutes.
- Remove the cake from the oven and let it cool completely while still in the water. Once it reaches room temperature, refrigerate for at least 5 hours or until completely set. I said this was going to be easy, not fast.
- To make the graham crumble, combine crushed graham, melted butter, and sugar then set aside. It should look like wet sand.
- For the Lemon Whipped Cream, whip the cream with the sugar until it forms stiff peaks then add in the lemon zest and lemon juice. Whip it all some more to incorporate everything. This mixture can only keep for a couple of hours since the acidity in the lemon will cause the cream to start curdling.
- Arrange graham crumble on the plate, using 2 pieces of thick cardboard to form straight lines. Run a knife along the mold of the cheesecake and with a heated knife, cut into rectangles or your preferred serving size. Place the slice on the plate and top with whipped cream, fresh raspberries, and dust with powdered sugar for that snow kissed look. Sprinkle lemon zest all over, serve and enjoy!