May 9, 2014

mommie dearest

Here I go again, posting a cheesecake recipe even though I've come right out and said that cheesecake is not something that makes me swoon. I still find it tolerable at best.


That said, I will gladly tolerate anything that looks as impressive as this treat, with its lovely swirl of raspberry preserves swimming through a smooth, creamy cake. Taste-wise, she ain’t too shabby either (for a cheesecake...). The subtle sweet-tartness of the raspberries really does a lot to balance out the tangy cream cheese. Plus, there’s that deliciously buttery graham cracker crust to complete the effect.

The possibilities for variations are many. You could melt down whatever preserves, jams, or jellies you have on hand; strawberry would be amazing. I’ve even melted a little peanut butter and chocolate and made swirls using each:


My mom is a lady who likes her cheesecake, so in honor of her and all the mothers out there, I wanted to take this opportunity to showcase a dessert that I so often avoid making since I don’t personally care for it. More cheesecake and gratitude for the mother figures of the world!

Raspbry Cheesycake
Makes 2 8-inch cheesecakes or 1 hefty 10-inch cheesecake
Ingredients:
Crust:
  • 3 cups graham cracker crumbs
  • ½ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted
Filling:
  • 4 (8-ounce) packages cream cheese, room temperature
  • 1-¾ cups granulated sugar
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 12 ounces sour cream
  • ⅔ cup raspberry preserves
Directions:
For crust: Preheat oven to 350 degrees F. Wrap outsides of two 8-inch springform pans or 1 10-inch pan with three layers of foil. Toss together the crumbs and sugar. Add butter and mix until moist crumbs form. Press mixture onto bottom(s) and 1 inch up sides of pan(s). Bake crust(s) until set and beginning to brown, about 8 minutes. Cool. Reduce oven temperature to 325 degrees F.

For filling: Using electric mixer, beat cream cheese until fluffy and smooth, then add sugar and beat until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in vanilla. Fold in sour cream. Transfer filling to crust. Add plops of preserves scattered around the top of each cheesecake, then drag a knife through to create a swirled pattern. Bake until cake is puffed and no longer moves when pan is shaken, about 60-65 minutes for the 8-inchers, 75-90 minutes for the big guy. Cool completely on rack, then refrigerate for at least 4 hours.

Run small knife around sides of cake to loosen. Release pan sides. Sprinkle with garnishes before serving, if desired.


20 comments:

Rosa's Yummy Yums said...

Heavenly! A wonderful mother's day dessert.

Cheers,

Rosa

Gloria Baker said...

Grace this is amazing amazing amazing! I love it!!

Gloria Baker said...

Im in love of this cheescake! I have to do soon!!
xo

Catherine said...

Looks like an awfully nice cheesecake.

Alicia Foodycat said...

I have to hide this from my husband - he's badgering me to make cheesecake today and I don't want to!

Jacqueline Meldrum said...

I had to rush straight over!!! It obviously does more for me lol!

Mae Travels said...

That really looks good!

Angie Schneider said...

mmm...those swirls are really awesome.

sprinklesandsauce said...

such beautiful swirls! love it!

Barbara said...

We all make things for our loved ones we wouldn't normally make. This looks like a winner of a cheesecake, Grace...I do love anything with raspberries.
I know your Mom loved it!

Lorraine @ Not Quite Nigella said...

Mmm well I wish I didn't like cheesecake as much as I do but I love the stuff! And like your mum I would totally swoon over this :)

Pam said...

I am not a huge cheesecake girl either but this one would make me swoon.

Pam said...

I adore cheesecakes!!! The variations of this are just endless!

I Wilkerson said...

I love the color of the raspberry for spring. But my swirls would never be so lovely, I fear. I think I'm with you on the lukewarm for cheesecake and was happy my Mom is a meringue lover.

Amy (Savory Moments) said...

I love a good cheesecake and the raspberry swirl looks so pretty! A wonderful treat!

Joanne said...

As a cheesecake lover myself, I can definitely get into this. And how sweet that you made it for your mom even though it's not one of your favorites!

Katerina said...

These swirls definitely make the difference!

Marjie said...

Even if you don't like cheesecake (or raspberries, in my case) this is so pretty that you really need to try it!

vanillasugarblog said...

should you ever get the chance, make your own raspberry coulis.
it goes so well with cheesecake.
heavenly!

Rosita Vargas said...

Linda realización esto lo estaba buscando siempre tengo coulis de frutillas y frambuesas,abrazos