Raspberry swirl cheesecake - 4/21/12
I am going to a birthday party tonight and my friend asked me to bake 2 cakes for the party! Yes she needed two cakes because we are having a double birthday celebration tonight.The first cake is for Tuan and the other one is for Mui. Tuan loves cheesecake so that's what I am going to bake for him on his birthday.
Since this is for a birthday party I made the cheesecake a bit more festive by piping some chocolate around the plate and I also piped a row of whipped cream around the cheesecake.
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The raspberry jam marbling on the top is interesting and adds a pop of color with a touch of raspberry flavor and the whipped cream border also made it luxurious..
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Close look at the cake!
Preparation work..
1 cup finely ground graham crackers 2 tablespoons unsalted butter, melted 1 3/4 cups sugar 32 ounces cream cheese at room temperature 1/2 cup raspberry jam pinch of salt 1 teaspoon pure vanilla extract 4 large eggs, room temperature boiling water, for roasting pan |
Put the crackers inside a plastic bag and use a rolling pin the crumble it. |
Put the crackers crumbs inside a 9" spring form pan add 2 tablespoons of sugar. Melt the butter and pour it over the sugar and crumbs. |
Mix it together and press the crumb mixture firmly onto the bottom of the pan. |
Pre-heat the oven at 325 degrees and bake for about 10 minutes. Let in cool on a wire rack. |
Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. with the mixer on low speed, add the remaining 1 1/2 cups sugar in a slow steady stream. |
Add salt and vanilla and mix until well combined.
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Add the eggs, one at a time, mixing each until just combined (do not over mix). |
Pour the cream cheese filling over the baked crust. |
Drop the raspberry jam by the tablespoon on top. |
Dip a knife of wooden spoon over to raspberry jam to form swirl. |
Cover with foil the bottom of your cake pan. Put the cake pan inside a roasting pan and pour over hot water to reach halfway up sides of . Preheat oven at 325 degrees and bake for about 60 to 65 minutes. |
remove the roasting pan form the oven and transfer the cake pan to a rack to let in cool down. refrigerate for at 6 hours or overnight. Before un-molding, run a knife around the edge of the cake. |
Filed as: Cake/cookies