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Raspberry Swirl Cheesecake

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Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake

For $1.49 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 415 calories, 9g of protein, and 26g of fat per serving. This recipe serves 12. If you have cream cheese, defrosted raspberries, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 25 minutes.

Instructions

1
Preheat oven to 35
Equipment you will use
OvenOven
2
Coat a 9-inch springform pan with cooking spray. Pulse graham crackers in a food processor until finely ground.
Ingredients you will need
Graham CrackersGraham Crackers
Cooking SprayCooking Spray
Equipment you will use
Food ProcessorFood Processor
Springform PanSpringform Pan
3
Add oil and water; pulse until clumps form. Press crumbs into bottom and 1 inch up side of pan.
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WaterWater
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
4
Bake until fragrant (about 10 minutes). Cool on rack. Reduce oven temperature to 32
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OvenOven
5
Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain pure into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.
Ingredients you will need
RaspberriesRaspberries
SugarSugar
Equipment you will use
Food ProcessorFood Processor
Sauce PanSauce Pan
6
In the bowl of an electric mixer, beat cream cheese and remaining 1 1/4 cups sugar until smooth (about 5 minutes).
Ingredients you will need
Cream CheeseCream Cheese
SugarSugar
Equipment you will use
Hand MixerHand Mixer
BowlBowl
7
Add sour cream and beat until just combined.
Ingredients you will need
Sour CreamSour Cream
8
Add eggs then egg whites, one at a time, beating after each addition to incorporate.
Ingredients you will need
Egg WhitesEgg Whites
EggEgg
9
Add flour, vanilla, lemon zest, and salt, and mix until combined.
Ingredients you will need
Lemon ZestLemon Zest
VanillaVanilla
All Purpose FlourAll Purpose Flour
SaltSalt
10
Pour batter into prepared pan, then place cheesecake into a roasting pan. Drop teaspoons of raspberry pure all over top of cheesecake. Using a wooden skewer or knife, swirl the pure.
Ingredients you will need
RaspberriesRaspberries
Equipment you will use
Roasting PanRoasting Pan
SkewersSkewers
KnifeKnife
11
Place roasting pan in oven and add hot water to roasting pan to a depth of 2 inches.
Ingredients you will need
WaterWater
Equipment you will use
Roasting PanRoasting Pan
OvenOven
12
Bake until cake is set but the center still jiggles (about 1 hour, 10 minutes). Turn off oven. Cool cheesecake in closed oven for 30 minutes.
Equipment you will use
OvenOven
13
Remove springform pan from water bath. Run a knife around inside edge of pan; cool to room temperature. Chill until firm (at least 6 hours) before unmolding.
Ingredients you will need
WaterWater
Equipment you will use
Springform PanSpringform Pan
KnifeKnife
DifficultyExpert
Ready In2 hrs, 25 m.
Servings12
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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