Preheat oven to 350 degrees. After the other reviews I decided not to use all of the egg whites, but when I make this again, I think I will. In a small bowl, mix the graham cracker crumbs, sugar and butter, with a fork until combined. Save it to serve with your slices of cheesecake. When our berries hit their peak week of producing, we can pick almost a gallon bucket of berries every day. I can still envision Mom gently washing the buckets of berries at the sink and the late night bowls of vanilla ice cream toppled with ruby heavenlyness. After the first bite we had a list of people to make this for! 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. Set cake pan inside a large, shallow roasting pan. And a plus would be that the recipe includes sour cream, as I like its texture and tang. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream … This cheesecake is AMAZING! But that comes as no surprise after it took so achingly long for our Midwestern winter, followed by a cold and extra rainy spring, to finally depart. I am not a nutritionist and cannot guarantee accuracy. Use a toothpick to swirl the raspberry sauce throughout the … The reason I was interested in making this particular recipe is because I wanted to see how folding egg whites changed the texture of the cheesecake. Thanks! 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. Though I am not a novice cheesecake maker, some of my issues are probably not the recipe's fault -- leaky water bath, uncooked center, and cracks like the Grand Canyon. Tall and Creamy Cheesecake With Raspberry Swirl is light and airy and melts on your tongue like butter with every bite. At least the cracks were right along the raspberry swirl fault lines. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl. Raspberry Swirl C’est magnifique... the delicately delicious whirl of real French raspberry puree in delightful contrast with the smooth richness of Junior’s cheesecake. With a wooden skewer or toothpick, swirl sauce into filling. This light, fluffy cheesecake is a family favorite. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. This cheesecake really is special enough for tears of joy. In a large bowl, beat cream cheese and sugar until smooth. The raspberry flavor was perfect. A golden Oreo crust, a creamy lemon cheesecake filling, a raspberry sauce swirled right into the cheesecake batter and then topped … With a wooden skewer or toothpick, swirl the sauce into filling. (Or it makes for an awesome raspberry lemonade!). —Brittney Segobiano, Geneseo, Illinois, Swirled Raspberry & Chocolate Cheesecake Recipe photo by Taste of Home. Process raspberries in food processor with 2 tablespoons sugar until smooth. A few neighbors came over as it was our son's birthday. I had many requests to make this again next Christmas for the in-laws. Before unmolding the springform pan, run a  knife around the edge of the cake. Bake until the crust is firm to the touch, 12 to 15 minutes. The smoothest, creamiest cheesecake you have ever … The addition of the whipped egg whites caused lumps in batter, which were glaringly obvious later when the top started to brown. Strain purée into a … In a large bowl with clean beaters, beat egg whites until stiff peaks form. The gorgeous Raspberry Swirl not only looks elegant but adds a nice contrast of flavor. To make raspberry swirls, pipe dots onto the cheesecake in a circle, pull wooden toothpick in swirls through the sauce. In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Remove half the remaining mixture to another bowl; stir in cooled chocolate. Also a few hints about the raspberry: Mix the preserves before you start adding them to the cheesecake. Also the cheesecakes look better if you use less raspberry rather than more. Growing up on the farm, we had a large raspberry patch, and spent a great deal of time tending to it. :). This rich raspberry cheesecake is sure to make your all-time-favorite-cakes list. Alternatively, you can set the cake pan inside the roasting pan, place it in the oven and then ladle the boiling water into the roasting pan. I added chocolate chips to the chocolate layer and after stirring the all of the raspberry sauce into the plain cheesecake (giving it a lovely pink colour and red berry flavour). Press onto the bottom of prepared pan. 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. Line 8- or 9-inch square pan with foil. springform pan on a double thickness of heavy-duty foil (about 18 in. Otherwise, I found the texture to be strangely moussey, yet tasty. But I'm glad I did! Remove 1 tablespoon; stir into raspberry puree. A definite make-again recipe. I was keen to try this cheesecake to see what difference the whipped egg whites would make. If your cheesecake always cracks, try this: Before heating the oven, place a baking pan half-filled with hot tap water on the bottom rack. Let cool completely on an iron … Serve cheesecake with additional raspberries if desired. 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). This post may contain Amazon or other affiliate links. 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