The other day the kids and I went raspberry picking. I didn't want to turn all the raspberries into jam because we just got done doing 18 pints of strawberry jam. Instead I decided to make a cheesecake. This was scary for me because I have never made cheesecake before. I am so glad I did because it turned out beautiful.
I found the recipe from a whisk a spoon. Can I just say that her cheesecake is gorgeous. All credit for this recipe goes to her.
Raspberry Cheesecake- makes a 6-inch cake(I did make mine in a 7 inch pan because that is the closest I could find. It turned out just fine.)
for the base:
2-3 T unsalted butter, melted
2 T sugar
1/8 t cinnamon (optional)
pinch of salt
3/4 cup graham cracker crumbs
for the raspberry swirl:
110 g fresh or frozen raspberries
2 T sugar
small splash of water
for the filling:
300g cream cheese, softened
1/4 cup plus 2 T sour cream
1/2 cup superfine sugar
seeds from 1/2 vanilla bean
-for the crust: Preheat oven to 350°F/180°C. Combine melted butter, sugar, cinnamon, salt and crumbs in a bowl. Press into the botton of a 6-inch springform pan and bake for about 10-15 minutes. Cool crust slightly.
-for the raspberry swirl: In a small pan over medium low heat, gently cook the raspberries with the sugar and water until the berries begin to break down, the sugar has dissolved and the mixture has thickened a bit. Squish up the berries a little and push the mixture through a sieve to remove the seeds. Set aside to cool.
-for the filling: Process the cream cheese in a food processor until smooth (don’t forget to scrape!). Add the sour cream, egg, sugar and vanilla bean seeds and process until smooth and fully combined.
-to assemble: Brush sides of the springform with a little softened butter. Wrap the outside of the pan with a double layer of foil. (The cake bakes in a water bath, and doing this will help keep water from seeping into the cake as it cooks.) Pour the filling over the graham cracker base. Drizzle the raspberry sauce over and swirl gently with a butter or pairing knife. Create a water bath by placing the cake tin in a slightly larger roasting pan or baking dish. Carefully pour hot water halfway up the sides of the springform. Bake at 280°F/140°C for a little over an hour, until the edges look set but the center jiggles slightly. Let cool on a rack, then cover and refrigerate for several hours before serving.