When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. I got this recipe off the back of a Ready Crust pie crust. Raspberry Swirl Cheesecake serves 8-10 adapted from Martha Stewart Living May 2004 (cupcake version can be found in Martha Stewart's Cupcakes) 1 cup (5oz) finely ground graham crackers 2 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 6 … You see, I had bought a 7-inch springform pan (aff. I cut down the raspberry swirl cheesecake recipe from Martha so it would work in a 7-inch springform pan. Press mixture evenly across the bottom and about halfway up the sides of the pan to make a crust. It’s hard to believe that such an elegant dessert can be so easy, but it is! Third, make sure your sealing ring is smell-free. Cheesecake should be set but still slightly wobbly in the center. It takes 5 minutes prep time and is fabulous! This cheesecake. The cream cheese and eggs need to be at room temperature. Then add the rest of the cheesecake filling with the raspberry sauce swirl on top. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. To make the swirl, using a small spoon, put about 10 drops of raspberry sauce on top of the filling. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for … How to make a Raspberry Swirl Cheesecake: Crush the cookies and mix with melted butter. I hope you’re not getting tired of my mini cheesecake … This raspberry swirled lemon cheesecake has four parts. When ready to serve, uncover and run a thin knife between the pan and the cake. No need to cover the cheesecake. But I know some people buy separate sealing rings (like this one on Amazon, aff. Lightly run a butter knife through the spots of raspberry, making a beautiful swirl. Mix the graham cracker crumbs and melted butter in a medium bowl (or pulse a few times in a food processor), then pour into the prepared pan. Instant Pot) comes into the story. Second, have you ever used a foil sling? Pour the filling into the pan. Let cool completely on an iron … Hey, hey! The cheesecake is dense and creamy with the perfect little raspberry swirl. If you just got done making this white chicken chili, for example, sometimes the smells on the sealing ring carry over to the next thing you are making. link) for making cheesecake and that works too. The smoothest, creamiest cheesecake you have ever tasted, infused with a beautiful raspberry swirl topping atop a perfect graham cracker crust. Easy To Make. Use the foaming power of eggs. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment (or use a heavy duty hand mixer); mix on medium speed until fluffy, about 3 minutes. Set trivet on the bottom of cooker. Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it). Drop raspberry sauce by the teaspoon on top. When the timer is up release the pressure naturally the entire time. Recipe Source: Heather @ The Cook’s Treat, from Martha Stewart, adapted for the electric pressure cooker. 5 tablespoons butter, melted and cooled. Haha. Refrigerate for 3 hours or overnight. Refrigerate for 6 hours or until set. Spray a 9” springform pan with non stick spray, wrap the outside of the pan a couple times with some aluminum foil and place the pan in a large roasting or baking pan big enough to fit the springform pan comfortably. This RASPBERRY SWIRL CHEESECAKE recipe is the perfect low carb treat! First, make sure you plan ahead. He saw what I was posting and asked if I was making one of these today. Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Garnish with whipped cream (or Cool Whip) and raspberries (fresh or frozen). Creamy, melt-in-your mouth cheesecake with a luscious, decadent, almost out-of-this-world-like flavor. Smooth and creamy, this raspberry swirl cheesecake comes together simply thanks to the electric pressure cooker (i.e. When the time is up, turn off the pressure cooker and let the pressure release naturally all the way (about 20-25 minutes). I asked my niece for the recipe and she sent me this link for Martha Stewart’s recipe that she used. Pour mixture over biscuit base, then drizzle with raspberry puree and use a knife to swirl through the cream mixture. It was Thanksgiving Day and my niece Jadee had made two of these cheesecakes. I tried the recipe several times. The memory will be forever etched into my memory because it was life-changing. Spray a 9” springform pan with non stick spray, wrap the outside of the pan a couple times with some aluminum foil and place the pan in a large roasting or baking pan big enough to fit the springform pan comfortably. link) quite a while ago so I could make cheesecake in my Instant Pot (aff. Cut through the batter with a butter knife several times, for a swirl or marble effect. A cheesecake topped with a raspberry swirl and ending with a chocolate crust. I would probably spray the foil first with nonstick spray. (Or not beautiful, either way!) Unlatch the sides of the pan to remove cake inside. Make sure to pull those blocks of cream cheese out of the refrigerator in plenty of time to ensure they are super soft. And that’s probably a good thing actually. It’s way too much un-needed work for such a small difference in texture. Adapted from Martha Stewart’s version, just a little. For Crust: 1 1/4 cups (5 ounces) graham cracker crumbs, about 9-10 sheets crushed. Pour 1 cup water into a 6-quart electric pressure cooker. Just add a little water and put the cheesecake pan on top of the trivet. Perfection! 1. They are quick and easy to whip together and make getting the springform pan in and out of the pressure cooker a breeze. Oh and by the way this handy little tart tamper (aff. Pour cream cheese filling over crust (see note). Use the sling to transform the hot springform pan to a wire rack. Cut through the batter with a butter knife several times, for a swirl or marble effect. Pour cream cheese mixture onto cooled crust. A golden Oreo crust, a creamy lemon cheesecake filling, a raspberry sauce swirled right into the cheesecake batter and then topped with fresh whipped cream and more raspberries if you want If you're looking for raspberries and chocolate try my raspberry … Make sure the keep warm function is turned off. 39.6 g Add eggs and mix until thoroughly blended. Making Raspberry Cheesecake. And I’ve been dreaming about this cheesecake ever since. Preparation. The smoothest, creamiest cheesecake you have ever tasted, infused with a beautiful raspberry swirl topping atop a perfect graham cracker crust. For even more contrast, sometimes I like to add a middle layer by adding half of the cheesecake filling and then swirl in half of the raspberry sauce. I’ve tried fast tracking the method by softening in the microwave and it’s just not the same. To help remove the smells, I normally soak the sealing ring in a shallow pan of pure white vinegar overnight. The raspberry swirl cheesecake can be wrapped well and refrigerated up to 3 days, or frozen up to 3 months. link). (adsbygoogle = window.adsbygoogle || []).push({}); (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';}(jQuery));var $mcj = jQuery.noConflict(true); Pressurizing + Natural Release Time + Chilling Time, (5 ounces) graham cracker crumbs, about 9-10 sheets crushed, View thecookstreat’s profile on Instagram, View thecookstreat’s profile on Pinterest, My Favorite Homemade Pizza: The Best Toppings & Baking Tips. I didn’t tell him this, but I think I need to. Make cranberry purée: Combine all ingredients except vanilla in heavy large saucepan. Slice and serve, garnished with fresh raspberries, if desired. Don’t be worried if there is a little water on top when you open the lid, it will soak in during the chilling process. But I never got it quite right. Pass puree through a fine mesh strainer into a small bowl; discard solids. But the size of pan you can use is limited by what will fit inside the electric pressure cooker. Place cream cheese, milk, cream and vanilla in a food processor and process for 40 seconds or until smooth and slightly thickened. So there you have it, the delicious and less guilty low carb Raspberry Swirl Cheesecake! So much simpler than cooking the cheesecake in the oven using the water bath method. That will help it look prettier. I've used fat-free cream cheese, and it was just as good as the cheesecake in which I used the original cream cheese. Unlock the lid and carefully open the cooker. But I still hadn’t tried it yet. Less is better when swirling the raspberry sauce. This raspberry swirl cheesecake is creamy, tangy and sweet! They looked so good. Each mini cheesecake has 3 net carbs. Learn how your comment data is processed. Humor me for a minute and I’ll take you back with me through raspberry-swirl-cheesecake memory lane. Dot the top of the cheesecake with the preserves. I wanted it to work out so bad. Bake 35-45 minutes or until filling is set. The ONLY potential problem with this recipe is that it only makes a 7-inch cheesecake. Transfer remaining raspberry filling to a … Well that picture she sent pushed me over the edge. I was too busy perfecting big fat chocolate chip cookies, I guess. After I made it the first time, it only took one bite to know that I had nailed it. I’ve tried fast tracking the method by softening in the microwave and the creaminess is just not the same. I still remember the first time I ate it. I don’t remember who won for sure (probably my oldest son, who is bigger than me, and a cheesecake eating machine). It seems to work well. Instant Pot). Spoon the raspberry swirl on to the filling in various spots. Serving Size 1 slice, 1/8 of pie Calories Per Serving 500 Total Fat 22g Calories From Fat 190g Saturated Fat 10g Trans Fat 2.5g Cholesterol 70mg Sodium 260mg Carbohydrates 69g Dietary Fiber 0g Sugar 59g Protein 8g Percent Daily Value*: Vitamin A 10%, Calcium 20%, Vitamin C 4%, Iron 4%. I haven’t tried it yet, but I think you could cover the pan with foil before cooking, which may help to avoid the water on top altogether. 13 %, tablespoons red raspberry preserves (seedless), White Chocolate Raspberry Swirl Cheesecake. So about a month ago my sister texted me with a picture of this amazing looking cheesecake she made for Father’s day in her electric pressure cooker. I’m super excited to be here to share this raspberry swirl cheesecake with you. You gotta look for the perfect cheesecake jiggle, my friends. 23 People talking Join In Now Join the conversation! And then be sure to hide it from him. Generously butter the inside of a 7-inch round springform pan. I’m a wife and a mom to 3 kiddos whom I adore. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Enjoy the delicate fruity swirls in this PHILADELPHIA 3-STEP Press into a 9-inch springform pan using the bottom of a glass and going up the sides. Whisk in 1 tablespoons sugar, and set aside. I’m back with another cheesecake recipe. This cheesecake … Raspberry Swirl Cheesecake Pie. Pour mixture into the graham cracker pie crust. Sure to impress! Swirled Raspberry & Chocolate Cheesecake One secret to a lighter, fluffier cheesecake? Process raspberries in a food processor until smooth, about 30 seconds. Absolutely stunning, in fact. All my raspberry swirl cheesecake dreams had come true. Add dollops of the raspberry mixture all over the cheesecake and swirl with a knife on top of the cheesecake. With mixer on low speed, add 3/4 cup sugar in a slow, steady stream. Otherwise I am sure I would eat WAAAY too much. 1) Preheat the oven to 350 degrees. My bigger-than-me son came by while I was posting this recipe (you know the one that’s a cheesecake eating machine?). Press into and up sides of 9-inch non-stick springform pan (if pan is not … Cut through batter with a knife to swirl. Preparation. Drop 1/2 cup pie filling by tablespoonfuls over batter. Cool. Cool for 15 minutes, then refrigerate for 1 hour. Process raspberries in food processor with 2 tablespoons sugar until smooth. But nothing could quite prepare me for the taste. Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Swirls of raspberry jam top a super rich and creamy cheesecake base while the graham cracker crust has the perfect amount of … Lastly, less is better when swirling the raspberry sauce. A great last minute company dessert to whip up! I got right to work. Recipe by Little Bee. Bake for 35-40 minutes or until the cheesecake is set. For Raspberry Sauce: For Cheesecake: Place a tiny glob of seedless raspberry jam in the center of the tops and swirl it with a toothpick. Bake in oven at 350° for 40 minutes or until center is almost set. For even more contrast, sometimes I like to add a middle layer by adding half of the cheesecake filling and then swirl in half of the raspberry sauce. Make a foil sling by folding a two to three foot piece of aluminum foil into thirds lengthwise. Set the springform pan (uncovered) on the foil sling and use it to lower the pan into the pot. Then add the rest of the cheesecake filling with the raspberry sauce swirl on top. Fold down the ends of the sling carefully so they don't touch the batter in the pan. Bring to boil, and … If you get too excited about trying to make it look amazing, it actually turns everything pink (rather than the nice red and white contrast that is so stunning). So just do a quick little whoop-de-doo with your skewer and call it good. You might recognize it from these amazing Instant Pot fudge brownies. It’s super easy to leave cheesecake in the oven too long because it looks like it’s not done when it really is done. Swirling designs of raspberry sauce on top of smooth, creamy cheesecake with a perfect golden brown graham cracker crust. Add cooled gelatine mixture and pulse until combined. Raspberry Swirl Cheesecake. RASPBERRY SAUCE: Combine raspberries, 2 tablespoons sugar, cornstarch and water in a medium pot.Bring to a boil and boil for 5 minutes while the sauce thickens up. Make sure you plan ahead. It disappeared fast. I got this recipe from a cookbook called "Ultimate Cheesecakes" from Philadelphia Cream Cheese (Kraft Foods). With a toothpick or skewer, draw through the dots of … 2. 3 tablespoons (40 grams) granulated sugar. link) is amazing for pressing down the crust. Make sure the bottom and side are well covered, so water can’t seep through during baking. Cover with plastic wrap and then refrigerate at least 1 more hour or up to 2 days. Make the cheesecake filling and fill each muffin liner nearly to the top. This Raspberry Swirl Keto Cheesecake is a perfect example of how swapping a few simple ingredients allows you to enjoy the foods you love, while living a ketogenic, sugar-free lifestyle.Using a traditional cheesecake recipe as a guideline, I was able to replace all refined sugar with Whole Earth Erythritol.. Erythritol is a great substitute because it has virtually no glycemic index, zero … Every time I make it, I wish it were bigger. The cream cheese and eggs need to be at room temperature. But that’s where the electric pressure (i.e. Savor all the rich flavor of cheesecake but with less fat and calories as in this lightened verson of Raspberry Swirl Cheesecake.This dessert doesn’t come without its benefits: You get … If you get too excited about trying to make it look amazing, it actually turns everything pink (rather than the nice red and white contrast that is so stunning). Preheat oven to 350°F. Disclaimer: post contains affiliate links for items on Amazon. Ingredients. You see, not much has changed since the first time we tasted it. We don’t want cracking or lots of steamy water on top. With a wooden skewer or toothpick, swirl sauce into filling. And I already do eat WAAAY too much. Strain purée into a … This site uses Akismet to reduce spam. So just do a quick little whoop-de-doo with your skewer and call it good. Bake in oven at 350° for 40 minutes or until center is almost set. In a blender, combine raspberries and sugar and blend until smooth. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. 1) Preheat the oven to 350 degrees. Combine chocolate wafer crumbs and melted butter in a medium bowl. Total Carbohydrate Wrap exterior of a 9-inch springform pan (including base) in a double … NUTRITION INFORMATION. Set aside while you make the raspberry swirl. 2 cups (about 250 grams) finely ground chocolate cookie crumbs (from about 1 9-ounce sleeve chocolate wafers; see more suggestions below) 6 tablespoons (85 grams) unsalted butter, melted. I adapted the crust a little (and made more of it because I like a high crust ratio going on). I’m Heather and I take my cook’s treat privileges seriously, especially when it comes to chocolate. Preheat oven to 350 degrees. The cooking method that this low carb cheesecake uses is to prevent the use of a water bath in the oven. Add eggs, one at a time, mixing each until just combined (do not overmix). Notify me of follow-up comments by email. But I know I fought hard. Crust. Make sure to pull those blocks out of the refrigerator in plenty of time to ensure they are super soft. Suitable to have every day if you really wanted and if it fits your macros! And we all fought over the last piece. And I’m pretty sure those flavors would not taste good in cheesecake. CRUST: Mix together the cookie crumbs, 3 tablespoons sugar and melted butter in a medium bowl, or use a food processor.Press into the bottom of a 9-inch springform pan. Lock the lid in place and select pressure cook (Manual) and cook on HIGH pressure for 27 minutes with the Keep Warm setting off. Add salt and vanilla; mix until well combined. Forever etched into my memory because it was Thanksgiving day and my niece for the pressure! In texture and serve, uncover and run a butter knife several times, for a minute and take! 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A while ago so I could make cheesecake in my Instant Pot fudge brownies inside electric! Of time to ensure they are super soft mixer until well blended the cream and! S way too much un-needed work for such a small bowl ; discard solids 7-inch springform pan and. Spots of raspberry sauce on top of the pan swirl topping atop perfect! ( if pan is not … raspberry swirl cheesecake comes together simply to. The back of a water bath in the pan to make a raspberry swirl:! Good in cheesecake cooking method that this low carb treat chip cookies, I normally the! Into a small difference in texture cracker crust cheesecake should be set but still slightly wobbly in the and... Quite prepare me for the perfect low carb raspberry swirl cheesecake I you... Excited to be at room temperature transform the hot springform pan works.! In the center of the refrigerator in plenty of time to ensure they super...