Are you guys ready for some recipes? Enough about awards and moving from Blogger to WordPress and guest posting – let’s move on to the good stuff!
And by good stuff, I mean homemade cheesecake swirled with homemade raspberry sauce. Mmmmm.
I’m kind of impatient, I’ll admit it. I don’t like it when things take longer than they should or if I’m looking forward to something and it takes forever to arrive. I am also pretty impatient when it comes to desserts. Instant gratification is the name of the game when it comes to my stomach! Waiting for food just about puts me over the edge. But since going off dairy, I can spend as much time as necessary on desserts I can’t eat. Since I won’t have to wait (since I can’t eat it at all) I’m a ok with letting it bake for an hour and then chill for four. I’ve got my five minute no bake treats ready to go!
This cheesecake is completely worth the extra steps. To be honest, there isn’t a ton of prep work. Most of the time involved is during the baking and chilling time. You will have to make the crust, the filling, and the swirl separately, but look at the end result! Whether just for family dinner or a special event, this will be the star. The deep red raspberries contrast the light cheesecake beautifully and I love the way the swirl turned out. Abigail was helping me bake and as I was swirling it, she cupped her hands on her chin, sighed, and said “that is the best hot pink spider web I have ever seen.”
That was not what I was going for. Who says that? Really? She is a keeper, that girl. She never ceases to make me laugh, whether because it is ridiculous or incredibly insightful. She is also a great baking buddy. She will throw away the egg shells, hold the beaters while I’m washing my hands, and yes, compliment me on my hot pink spider webs.
Now I bet you can’t get that out of your head. Sorry.
That swirl is absolutely delicious. I licked the spatula after if was finished cooking and wow, is it good. It is slightly tart, but still sweet, and very fruity. I didn’t scrub it through a strainer and the seediness of the raspberries wasn’t a problem at all. It makes about 1/2 cup which turned out to be the perfect amount for this cheesecake.
For the cheesecake, I had to rely on my family. They usually aren’t fruity cheesecake people; chocolate, toffee, and Snickers are the way to their hearts. But they gave this two thumbs up! According to them, it was creamy, but a little lighter than usual. That’s because of the melted marshmallows stirred into the batter. I used marshmallows in my Triple Chocolate Smores Mousse Pie and wanted to try it in a baked cheesecake. The flavor wasn’t very strong, but it created a lighter, less dense cheesecake layer. I used 24 oz of light cream cheese in the filling, so the cream cheese is still the dominant flavor, but the marshmallow adds a nice undertone. It isn’t the thickest cheesecake I’ve ever made, but it paired with the raspberry swirl and graham cracker crust perfectly.
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- 3 (8 oz) packages cream cheese, softened (I used low fat)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup packed marshmallows (16 large ones)
- 2 tablespoons butter
- ¼ cup milk
- Raspberry Swirl:
- 1-1/2 cups raspberries (I used frozen, but you can use fresh)
- ¼ cup sugar
- 2 tablespoons lime juice
- 1 tablespoon cold water
- 2 teaspoons cornstarch
- For Raspberry Swirl:
- Combine raspberries, sugar, and lime juice in a medium saucepan.
- Cook over medium heat for five minutes, stirring constantly.
- Dissolve cornstarch in cold water and stir into raspberry mixture.
- Cook for a couple more minutes, until mixture is thickened.
- Set aside.
- Preheat oven to 350.
- Prepare cheesecake pan. The cheesecake pan has a circle bottom; cut a circle piece of parchment paper that matches that bottom. Put that bottom circle back into the cheesecake pan and set aside.
- For the crust: mix crumbs, butter and sugar together. Press into prepared cheesecake pan. Bake for 6 minutes.
- Let crust cool.
- Beat cream cheese, sugar, eggs, and vanilla together until smooth, about two minutes.
- Melt marshmallows, butter, and milk in a small saucepan. Stir constantly for a couple minutes until mixture is completely melted.
- Stir marshmallows into cream cheese mixture.
- Pour over cooled crust.
- Swirl cooled raspberry sauce into cream cheese mixture.
- Wrap cheesecake pan in foil. Fill a baking pan with one inch of water and place wrapped cheesecake pan in baking pan. This is a water bath and will ensure more even baking (and will prevent the top of the cheesecake from cracking.)
- Bake for 50-55 minutes at 350 degrees.
- Remove from oven and let cool.
- Refrigerate for at least four hours or overnight before serving.
- Refrigerate leftovers.