Muscadine Swirl Cheesecake Recipes

RASPBERRY-SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
• Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
• Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
• Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

MUSCADINE SWIRL CHEESECAKE

Steps:

• Make the Puree Pop grapes out of hulls, place pulp and hulls in separate bowls, reserving as much juice as possible with the pulp. Bring skins to a boil in a large sauce-pan over medium-high heat. Cover, reduce heat to medium, and cook, stirring occasionally, 15 minutes or until tender. Bring pulp to a boil in a saucepan; reduce heat to medium, and cook 20 minutes or until seeds separate from pulp. Push mixture through a wire-mesh strainer into saucepan containing skins, discarding seeds. Add sugar and puree with immersion blender or food processor. (Puree can be frozen for several months)
• Heat oven to 350 degrees. Stir together graham cracker crumbs, nutmeg, cardamom, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.
• 2. Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Gradually add remaining 1¼ cups sugar and the salt. Add eggs, one at a time, mixing well after each addition. Mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. Add cinnamon and stir until well blended.
• 3. Pour 1/3 cheesecake mixture into springform pan. Spoon dollops of about 1/3 of the muscadine puree on top. Carefully swirl puree into cheesecake with a fork or knife, being careful not to disturb crust. Repeat process two more times, topping with final 1/3 of muscadine puree. Do not over-swirl puree into cheesecake.
• 4. Wrap the exterior of the springform pan in 2 layers of HEAVY DUTY EXTRA LARGE foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour 15 minutes to 1 hour 30 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until solid, at least 6 hours (up to overnight). Serve with fresh whipped cream and enjoy!